Tuesday, September 15, 2009
4 cups blueberries, rinse and drain
Juice of 1 lemon
1-2/3 cup flour
2 tsp sugar
1 cup vegetable shortening
4 Tbsp ice water
Sprinkle blueberries with sugar; squeeze lemon juice over top. Set aside.
Sift flour, sugar and salt into mixing bowl. Cut shortening into flour. Gradually, add ice water, mixing with pastry blender. Chill dough. Divide dough into 2 parts. Roll half on floured board until thin enough to cover sides and bottom of 9" pie plate. Prick bottom with fork and bake bottom crust 10 minutes @ 400 degrees. This prevents berry juice from soaking through crust. Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips.
Fill bottom shell with sweetened blueberries and place strips of dough across top for lattice effect. Use 1 or 2 long strips around edge of plate to seal crusts and bake no longer than 20 minutes @ 400 degrees. If desired, top crust may be rolled in 1 piece and used to make 2 crust pie. Yield: 6 to 8 servings
GROUND BEEF CASSEROLE
1 pound Ground beef
1 small Package cream cheese
1 Can mushroom soup
1 cup Canned corn with pimento
1 package Refrigerated bisquits
Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes.