Blueberry Cream Pie with Almond Meringue – Pi Day of the Century!

Ingredients

• Pie Crust
• 2 cups flour
• ? cup vegetable shortening
• 6 Tablespoons cold water
• Filling
• 4 cups berries (blueberry, blackberry or combination)
• ? cups sugar
• 5 Tablespoons flour, divided
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon vanilla
• 1 cup heavy cream
• Meringue
• 3 egg whites
• ¼ teaspoon cream of tartar
• ½ teaspoon almond extract
• 6 tablespoons sugar

Instructions

• Make the pie crust by working the flour and shortening together. Keep working the dough at this stage until all the flour is moistened.
• Add water and work in just until mixed.
• Lightly flour your surface and pin. Dip the dough in flour and pat off excess flour. If your dough sticks to the board, try using a bench scraper or dough cutter instead of adding more flour.
• Roll dough large enough to fit the 9-inch size of your dish without needing to stretch it up the sides. Transfer dough to your dish by loosely rolling it back over the pin, kind of draping it and place it in your dish. Lightly press into place.
• Toss berries in 1 Tablespoon flour to help keep firm. Place berries into crust.
• In a separate bowl, whisk together remaining flour, sugar, cinnamon, cream, salt, and vanilla. Pour mixture over berries.
• Cover crust edges with foil to avoid burning. Bake in a preheated 400 degree oven until filling is set and crust browned, 35 to 40 minutes.
• Remove pie and place on rack.
• Make meringue by adding egg whites, cream of tartar and almond extract to mixing bowl. Whip until frothy and light peaks begin to form.
• Add one tablespoon of sugar at a time, totally mixing it in before adding another tablespoon then beat mixture until firm peaks form. About 5 minutes
• Spoon meringue onto hot pie. Be careful to cover entire top of filling to avoid it seeping through meringue. Use a knife or back of spoon to add curls and peaks.
• Return pie to oven a bake about 10 minutes to brown meringue. Serve warm or cold.