INGREDIENTS

INSTRUCTIONS

I made this pie for my husband's birthday last night (for the
Montrealers, blueberries are on sale for $1.09/pint at Metro this
week!) The pie crust is based on Gourmet's "Pate Brise".  Combine flour
and salt, then cut in butter and shortening with pastry  knife until it
resembles course meal. (I cheat sometimes and use food  processor on
"pulse" only for this step). Add water and combine  gently - add just
enough water to make the dough hold when pressed  together - too much
water will make dough tough). Form into two  patties, wrap in plastic
wrap and refrigerate at least one hour.  Filling (for deep dish):
Combine all ingredients except butter.  Roll one piece of dough to
about 3 inches wider (diameter) than pie  plate. Place into ungreased
pie plate. Pour in filling. Place dots of  butter on top of filling.
Roll second piece of dough, place on top of  filling, and tuck ends
under bottom crust overhang. Trim decoratively  and make decorative
steam vents in top dough. Brush with milk or  water and sprinkle with
additional sugar.  Bake at 425 for 20 minutes, then turn oven down to
375 and bake an  additional 30-40 minutes, until filling is bubbling
and pie crust is  brown. (Bake on lowest rack in oven so that top does
not brown too  quickly).  Posted to JEWISH-FOOD digest by
cindy.entis@pharma.novartis.com on  Jul 14, 1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3871
Calories From Fat: 1373
Total Fat: 156.6g
Cholesterol: 396.6mg
Sodium: 1206.5mg
Potassium: 1287.6mg
Carbohydrates: 597.7g
Fiber: 38g
Sugar: 266.2g
Protein: 42.6g