Nantucket Table Blueberry Pie

I had a slice of this for breakfast since it was entirely too hot last night.  It's on the spicy side with all the extra ginger I added.......yum.

This recipe came from my sister, Jordan, and I think it quite apropos, as we spent my first summer after my freshman year in college as housekeeping at a little B&B on Nantucket Island.

Gingery Lime-Blueberry Pie

2 1/2 cups sifted all purpose flour
2 Tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled vegetable shortening, cut into bits
1/2 cup unsalted butter, cut into bits
4 tablespoons ice water

fillling:

1 1/2 cups sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
freshly ground white pepper
5 cups blueberries
2 tablespoons mild-flavored honey
juice of 1 lime
1/2 teaspoon grated fresh ginger

1. You know the drill for the pastry.

2. Make the filling: Combine sugar, cornstarch, cinnamon, and 3 or 4 twists of pepper in a bowl. Put the berries in another bowl and toss with the honey, lime juice, and ginger.

3. Preheat oven to 450. butter a 9 1/2 inch glass pie dish. roll out pastry and put in. sprinkle 1/3 of the sugar mixture over the bottom of the pastry. add the remaining sugar mixture to he berries and toss gently. spoon the berries into the pastry.

4. roll out the remaining pastry into a circle large enough to cover the berries. Trim the overlap to 1/2 inch, fold under, and crimp. sprinkle with the remaining 1 tablespoon of sugar. bake 20 minutes. reduce heat to 350 and bake until the pastry is browned and the juices bubbling, 45 minutes. cool on rack.

post script:  i salivate after candied ginger, so i added about 1/3 cup chopped candied ginger as well.  i also brushed the top with egg wash and added some turbinado sugar instead.