Blueberry Fungee Desserts Recipes

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Blueberry Fungee


  • 5 1/2 cups flour
  • 6 Tbsp cold butter
  • 1 1/2 cups shortening
  • 1 tsp salt
  • 1 cup ice water
  • Berries to fill
  • 1/2 to 3/4 cup sugar ( I leave the exact amount to you as some like their pie sweeter than others.)
  • 1/4 cup flour
  • 1 tsp grated lemon rind

  • Method:

  • Baking Pan about 2 1/2 " deep Smaller sized lasagna pan or deep square pan for example is needed for this recipe.
  • Mix together Flour and salt.
  • Cut in butter and shortening.
  • Add enough ice water until dough comes together.
  • Divide dough into 3 portions.
  • Shape into 3 discs
  • Wrap each in plastic and chill 1 hour.
  • Preheat oven425*
  • In small bowl combine sugar and flour set aside
  • Remove dough one disc at a time. Roll out into shape of pan square or rectangle. Line bottom of pan and up the sides as for a regular pie having enough to fall a bit over the edges of the pan. Pour in enough berries to come about halfway up the sides. Divide the sugar mixture and sprinkle over the berries sprinkle half of the rind and set aside.
  • Roll out second disc to fit inside the lined pan covering the berries. This crust will be a bit thicker.
  • Layer more berries on top of this crust . Sprinkle with remaining sugar mixture and lemon rind. Set aside.
  • Roll out third disc to cover top like a normal pie. Wet bottom lip of dough before topping with third crust and Flute or pinch edges as usual.
  • Make vent slashes in the top of crust brush with a little cold milk and sprinkle with a little sugar and cinnamon. Bake 15 minutes at 425. Reduce heat 350 and bake until done.
  • Serve as is or with a dollop of whipped cream or Decadent French Vanilla Ice Cream.

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