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Wild blueberry pie (with decadent flaky crust)

Go ahead, have a slice.

Fred Lum/The Globe and Mail

This classic pie is always a favourite with the family. If you're using regular blueberries you will need 2 extra tablespoons of flour. Freeze the pie unbaked if you wish and bake from the frozen stage for about 1 hour 30 minutes. Organic vegetable shortening is available at health food stores and some supermarkets. If you cannot find it then use all butter or regular shortening. The organic shortening makes a wonderfully flaky crust.

Servings: Serves 4 with wonderful leftovers. (The pastry recipe makes enough for 2 9-inch single crust pies, or one 9- or 10-inch double crust or one single crust with a lattice topping.)

Ready time: 1 hour 30 minutes (pastry is ready 55 minutes after chilling)

All purpose flaky pastry

3 cups all-purpose flour

1 teaspoon salt

3/4 cup cold unsalted butter, cut in 12 pieces

1/4 cup cold organic vegetable shortening, cut in 4 pieces

1/3 cup cold water

1 tablespoon white vinegar

Pie glaze

1 egg yolk beaten with 1 tablespoon milk

Pie filling

6 cups wild blueberries

3/4 cup granulated sugar, or to taste

2 tablespoons all-purpose flour

1 teaspoon grated lemon zest

2 tablespoons butter

1 teaspoon granulated sugar for sprinkling on pastry

Method

FOR PASTRY:

Combine flour and salt in a bowl. With a pastry blender or fingers, cut in butter and vegetable shortening until mixture resembles breadcrumbs.

Sprinkle over water and vinegar, a little at a time, tossing together with a fork until the pastry is moist enough to hold its shape when a little piece is pressed between the fingers.

Gather pastry into a ball. It should not feel sticky; divide into 2 portions, one slightly larger than the other. Flatten each slightly, cover with plastic wrap and refrigerate for 45 minutes or overnight.

Flour a board and a rolling pin. Roll out each portion as needed.

FOR PIE:

Preheat oven to 450 F (230 C). Roll out larger piece of pastry and line a 10-inch tart pan with a removable bottom, leaving a 1/2-inch overhang.

Combine egg yolk and milk in a bowl. Reserve. Mix together berries, sugar, flour and lemon zest in a bowl.

Brush egg-milk glaze over pastry base to prevent leakage. Fill pastry case with berries. Dot with butter.

Roll out second half of the pastry into a 11-inch round and place on top of the pie. Crimp edges together decoratively or just seal together.

Brush pastry with remaining glaze and sprinkle a little sugar all over.

Place pie on middle shelf with a baking sheet underneath to catch any spill over and bake for 15 minutes.

Turn temperature down to 375 F (190 C) and cook for a further 35 to 40 minutes or until pastry is cooked and the berries are bubbling. Cool on wire rack.

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