Blueberry Pie Recipe

Blueberry Pie Recipe

June 14th, 2012 -- 5th Day

Doesn't that just look delicious! It was. two nights ago, I went outside to pick blueberries for Dear Husband (I thought I wasn't a huge blueberry fan myself...wrong-o!) and I notice that a lot of them were ripe, enough for four cups or so. I went back inside with a basket full of blueberries and thought -- wouldn't it be nice to surprise Scott with a blueberry pie?

Of course...I've never made a pie before in my life, so Google saved the day. I went online and looked up a blueberry pie recipe and ta-DA! We had pie.

Shall I share the recipe? Of course!

Blueberry Pie Crust -- From Scratch

Ingredients: 

• 1.5 cups flour (about 6 ounces by weight) - plain flour, not self-rising. Whole wheat is best.

• 2 tablespoons sugar

• 1/2 teaspoon salt (optional)

• 1/6 cup Olive Oil or Coconut Oil (the original recipe calls for Crisco...ew)

• 1/3 cup COLD butter

• 1/4 cup cold water

Step One: Mix the flour, sugar and shortening/oil first. About 15 seconds in a food processor is by far the best way, since it is fast and the ingredients don't warm up much.  Don't make it too smooth or uniform.  Little pea sized granules makes a flaky crust.

Step Two: Then sprinkle in the water, just enough water to make it hold together; a good dough consistency. A pastry blender (see photo) works very well to mix, but some people prefer a few seconds in a food processor instead. Just mix it enough to make it into pieces that hold together about the size of a pea.  We don't want to over mix it!

Chill? If you have time, put the dough (wrapped in plastic wrap or a Ziploc bag) into the fridge to rest and chill for a half hour or more. If you don't have time, don't worry, just move on to step 3. 

Step Three: Put the ball of dough in between to pieces of wax paper. A couple of tablespoons of flour dusted over the paper will help to keep the dough from sticking to it. Roll it out to an even thickness, and just an inch or two wider than your pie pan.  My crusts are about 1/8 inch thick.

Step Four: Place the dough into the pie pan.  Don't worry if it breaks.  You can easily fix that. Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.

Blueberry Pie -- From Scratch

Ingredients: 

• 3 to 4 cups Blueberries - fresh or frozen (without syrup)
• One 9 inch deep-dish Pie Plate - (grocery stores sell both
• disposable pie pans and glass pans. Get the deep type!
•  7 Tablespoons corn starch or flour
• 3 Tablespoons water
• 2 Tablespoons lemon juice (optional: mine worked without the juice)
• One 9 inch pie crust 

 Seasonings:

• 1/2 teaspoon Cinnamon
• 1/4 teaspoon allspice

Sweetener:

• 2/3 cup granulated sugar

And now, choose the topping you

prefer -- I did both:

Crumb topping:

• 1/4 cup sugar
• 1/2 cup flour
• 1/4 cup butter

Dough topping:

See the pie crust recipe and double it

to make extra to roll out as a topping

to cover the pie.

Step One: Wash your blueberries. Make sure there are no stems/bugs.

Step Two: Combine the 2/3 cup sugar and 7

tablespoons of corn starch or flour in a bowl and mix well!

Some people like 1/2 teaspoon of cinnamon. I did and it was wonderful.

Step Three: Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water and stir.

Step Four: Add the blueberries to the pie crust. 

Step Five: Pour the liquid over the blueberries.

Step Six: If you want the crumb topping, just mix

1/4 cup sugar 

1/2 cup flour

1/4 cup butter

together in a small bowl and sprinkle it over the pie.

If you want to the dough topping instead, roll out a circular

section of dough that you made in step 1, to 1/8 inch thick, then

place it over the pie. Seal it against the edges with the pie crust,

and make decorative slits with a knife.

Step Seven: Bake at 375F for about an hour. Remove when the pie is golden in color and bubbly.

Enjoy! This has to be the best blueberry pie ever. Kudos to Benivia at http://www.PickYourOwn.org/blueberrypie.htm

for the original recipie.