1 1/2 cups flour
2 tsp. sugar
1/4 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. crushed dried peppermint (optional)
1/2 cup shortening
1 package (3 oz.) cream cheese
1 large egg
1 tsp. water
1/2 cup sugar
1/2 cup flour
1/2 tsp. cinnamon
1/2 tsp. crushed dried peppermint (optional)
1/4 cup lemon juice
3 pints of blueberries
Anita's "All Things are Possible" Blueberry Pie
by the late Anita Galletta
1. Preheat oven to 425°F.
2. Prepare the pie crust:
• In a large mixing bowl combine first 5 ingredients (flour, sugar, cinnamon, salt, and crushed dried peppermint).
• Cut in shortening and cream cheese with a pastry blender or two knives until mixture is uniform.
• Add egg and water to mixture. Blend until dough forms a ball.
• Divide dough into two equal parts. On a lightly floured surface, roll bottom crust into a circle 1/8 inch thick and 1/2 inch
larger than an inverted 9 inch pie plate.
• Gently ease pie crust into greased pie plate, being careful not to stretch the dough. Trim edge even with pie plate.
3. Prepare Pie Filling:
• In a 3 quart saucepan, combine the next five ingredients (sugar, flour, cinnamon, crushed dried peppermint, and lemon
juice) and 2 cups of the blueberries. Cook on high, stirring constantly, making sure to scrape the bottom and sides of the
pan to prevent burning.
• When mixture begins to boil, reduce heat. Continue to cook over medium heat until mixture is a dark violet color.
• Remove from heat and gently stir remaining uncooked blueberries into the cooked mixture.
4. Assemble the Pie:
• Spoon filling into unbaked pie shell.
• Roll out top crust the same as bottom. Carefully lift the top crust onto filled pie and trim 1/2-inch beyond the edge of the
pie plate. Fold top edge under crust. Crimp edges or flute as desired.
5. Bake the pie at 425°F for 30 minutes or until desired browning is achieved.
6. Prepare to Enjoy: Refrigerate at least two hours before serving.
Anita's pie won first prize in the New Jersey State Fair Crisco Pie contest in the early 90s.