Ingredients (6-8 pies)

For the Crust:

• 1 1/4 cups (5 1/4 oz) all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 cup shortening
• 1/4 cup chilled non-dairy butter
• 3 Tbsp (1 1/2 oz) ice-cold water

For the Filling:

• 2 cups blueberries, fresh or frozen
• 1 1/2 tsp lemon juice
• 3 Tbsp sugar
• Dash cinnamon
• 2 Tbsp flour

For the glaze:

• 1 tsp cornstarch
• 4 Tbsp water

Instructions

Preheat oven to 415F!

For the Crust:

Combine the flour, salt, and sugar in a large bowl. Add the shortening and chop into chunks. Add the butter and chop into chunks. Work the butter and shortening into the flour with your fingertips. It’s okay to leave a few bigger (pinky-nail sized) pieces, but try to coat as much of the flour as possible.

Add the water 1 tablespoon at a time, mixing gently to incorporate it into the flour mixture. When all the water has been added, the dough should still be a bit crumbly but should stick together okay. You can add water 1 tsp at a time if needed, but avoid adding too much.

Roll the dough into a ball and refrigerate for 30 minutes (for freeze for 15! I’m impatient…).

Prepare the filling while the dough chills.

For the Filling:

If you are using frozen berries, let sit out for at least 30 minutes to thaw. Then drain and rinse well.

Combine berries, lemon juice, sugar, cinnamon, and flour in a medium bowl. Mix well, but don’t crush the berries!

For the pies:

Roll the dough out between two sheets of plastic wrap (it may help to do this in two batches). Cut circles out of the dough. I used a 5″ diameter bowl for this and made 6 pies. I could have made eight if I had rolled the dough a bit thinner, as well.

Place some of the filling onto each of the rounds (I used a scant 2 tbsp with the 5″ diameter circles). Fold the round in half and seal the edges with your fingers. Crimp with a fork if desired. Place on a piece of parchment on a baking sheet.

Place the cornstarch and water in a small bowl and mix very well. Microwave for about 35 seconds, until it just comes to a boil.

Brush the glaze onto the tops of the pies, poke a few holes in the top, and sprinkle a bit of cinnamon, if desired.

Bake for 30-35 minutes, until golden brown. Let cool for 20 minutes and enjoy!