I’m not a person who eats dessert, but every now and then there is this urge to splurge. This blueberry pie recipe was given to me recently by my friend, real estate agent, local celebrity Mother of the Mayor, Linda. Well I knew that I had to try it right away.
Having never, and I mean never, baked a pie or made a crust, I think this turned out rather well. My daughter Amy is the primo pie baker of the family, so I contacted her to get her crust recipe. She always makes crusts that are flaky and delicious. She explained to me her technique of cutting cold butter into the flour, then adding ice cold water to form a dough. I learned rather quickly that making a good crust is kind of an art form. To get really good at it, takes practice and experience. After I made my dough, I Googled pie crust and came across a very detailed, excellent step by step description for making good crust. Kudos to these folks for the fine work! Check out inspiredtaste. net for their crust making tutorial. They explain both mixing the dough by hand or with a food processor. Even if you are an old hand at making crusts, this post by Adam and Joanne is worth a look.
Linda’s blueberry pie filling recipe is really good, with just the right amount of sweetness combined with just a hint of tartness from the lemon zest and juice. The pectin from the grated Granny Smith apple adds a little thickening to the pie.
Blueberries are in season right now…no better time to make yourself a blueberry pie.
Enjoy in moderation!
Blueberry PiePrint Pin Rate
- 2 1/4 cups unbleached pastry flour (or all-purpose flour)
- 14 tbsp cold butter cut into thin pats
- 2 tbsp sugar
- 7 to 8 tbsp ice water
Blueberry pie filling
- 4 cups fresh blueberries , rinsed and dried
- 1/2 cup sugar
- 2 tbsp cornstarch
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/8 tsp salt
- Granny Smith apple , peeled and grated
- Mix dry ingredients in a large bowl then add cold butter pieces.
- Use a pastry cutter to incorporate the butter until it is in little pea sized bits of butter and flour.
- Sprinkle in 7 tbsp of cold water and mix.
- Form a ball, it should stick together. Add 1 more tablespoon of water if necessary.
- Pour the dough onto a cutting board, form a ball, then divide in half.
- Make a ball with each half, flatten and cover each in plastic wrap.
- Refrigerate for 1 hour or more before rolling.
Blueberry pie filling
- Mix sugar, cornstarch, lemon zest, lemon juice, and salt in a large bowl.
- Add blueberries and grated apple and combine well.
- Roll out one crust to fit a 9 inch pie plate.
- Add filling and top with the other crust.
- Crimp the edges and cut slits so steam can escape.
- Bake in a pre-heated 400° oven for 25 minutes, then turn temperature down to 350° and bake for an additional 25 minutes, until the filling starts to boil and the crust is nice and brown