I don’t think I need to sell you on the greatness of blueberry pie. The nice thing about this recipe is you don’t need any equipment (stand mixer, food processor, etc). I made this treat a lot when I lived in Kansas City. My kitchen equipment consisted of whatever bowls I took from my parents’ house without them noticing. This recipe is so simple; I still like making it old school as my food processor stands by rejected. You will enjoy the blueberry/cinnamon goodness that much more knowing you heroically made this delicious pie by hand.

Inspired by CheriGarnett
You’ll need:

Filling:
0.75 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
0.5 cup water
3 cups blueberries
1 tablespoon fresh lemon juice
Pastry:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
0.75 cup shortening
1 egg
2 tablespoons water
0.5 tablespoon vinegar
Flour, for dusting
To finish:
1 egg (for egg wash)
Raw sugar (for sprinkling)

Combine sugar, cornstarch, cinnamon and water in a saucepan. Heat until thick and caramel colored. Once cooled add the berries and lemon juice.

Preheat oven to 425 degrees F.

Whisk together flour, sugar and salt in a large bowl. Cut in shortening using forks or pastry cutter. Whisk together egg, water and vinegar in a separate bowl. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured board and combine dough (with hands). You might have to get aggressive here- it’s not going to be the most smooth which is fine. Divide into two pieces. Roll out the dough the best you can into two circles. Place one at bottom of the pie pan. If you have to fit broken off pieces in here or there it’s fine. Pour the filling onto the bottom pie crust and top with the second crust. I used a fork to adhere the rim. Cut a few slits into the top to act as vents. Brush with an egg wash (1 egg beaten with a tablespoon of water) and then sprinkle liberally with raw sugar.

Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool!