Fresh Blueberry Pie
Plump blueberries nestled into a tender crust and topped with brown sugar, almond streusel. Fresh Blueberry Pie For the crust 2 1/2 cups flour 1/2 tsp salt 10 tbsp butter, chilled and diced 1/4 cup vegetable shortening, chilled and diced 1/4 cup cream cheese, chilled and diced 1 tsp vanilla extract 1/4 tsp almond extract 4-6 tbsp ice water 3 tbsp brown sugar 1 tbsp flour 3 tbsp sliced almonds For the filling 4 cups fresh blueberries 1/2 cup sugar zest of 1 lemon juice of 1 lemon 1/2 cup flour 1 egg, beaten To prepare the crust, add the flour and salt to a food processor. Pulse once or twice. Add the butter, shortening, and cream cheese. Pulse until the mixture resembles course sand. Add the vanilla, almond extract, and the water one tablespoon at a time. Pulse until the mixture begins to clump. Turn the dough out onto the counter. Place about 1/3 of the dough into a bowl. Form a disk with the remaining dough, and wrap in plastic and chill for
