In our household, we love pie. During the winter I make cream pies & nut pies but in the summer it's all fruit.
This is a basic, delicious, bursting with flavor, pie. If you don't have enough blueberries you could certainly make this a double or triple-berry pie by adding blackberries, raspberries or strawberries.
Fresh Blueberry Pie
Makes 1- 9 inch pie
Double Pie Crust:
12 Tablespoons unsalted butter, chilled
1/3 cup lard or vegetable shortening, chilled
3 cups all-purpose flour
1 teaspoon salt
1 Tablespoon granulated sugar
1/2 cup ice water
Pie Filling:
3/4 - 1 cup plus 1 Tablespoon granulated sugar, divided
1/4 cup cornstarch
1/2 teaspoon ground cinnamon, optional
1/4 teaspoon salt
6 cups fresh blueberries
2 teaspoons fresh lemon juice
1 Tablespoons unsalted butter, cut into 4 pieces
To make the crust: Dice the butter and vegetable shortening and return to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured surface and roll into a ball. Wrap in plastic wrap and let dough rest in the refrigerator for 30 minutes.
To Make the Filling:
In a large bowl, whisk together the 3/4-1 cup sugar {depending on how tart your berries are}, cornstarch, cinnamon & salt. Add the blueberries & lemon juice and mix together.
To put it all together:
Makes 1- 9 inch pie
Double Pie Crust:
12 Tablespoons unsalted butter, chilled
1/3 cup lard or vegetable shortening, chilled
3 cups all-purpose flour
1 teaspoon salt
1 Tablespoon granulated sugar
1/2 cup ice water
Pie Filling:
3/4 - 1 cup plus 1 Tablespoon granulated sugar, divided
1/4 cup cornstarch
1/2 teaspoon ground cinnamon, optional
1/4 teaspoon salt
6 cups fresh blueberries
2 teaspoons fresh lemon juice
1 Tablespoons unsalted butter, cut into 4 pieces
To make the crust: Dice the butter and vegetable shortening and return to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured surface and roll into a ball. Wrap in plastic wrap and let dough rest in the refrigerator for 30 minutes.
To Make the Filling:
In a large bowl, whisk together the 3/4-1 cup sugar {depending on how tart your berries are}, cornstarch, cinnamon & salt. Add the blueberries & lemon juice and mix together.
To put it all together:
Preheat oven to 425 degrees Fahrenheit.
Remove the pie crust from the refrigerator and cut the dough in half. Roll each piece on a well floured surface into a circle to fit a 9 inch pie pan. Place the first rolled dough in the pie pan, then pour in the filling ingredients. Place the butter on top of the filling. Cover with the second rolled dough and crimp the edges. Lightly baste the crust with cold water and sprinkle with the reserved 1 Tablespoon sugar. Cut several steam vents in the top crust using a sharp paring knife. Place the pie in the refrigerator until the oven comes to temp.
Baking the pie:
Place the pie on a cookie sheet {to prevent any spill-over onto your oven floor} and put in the oven. Bake for 15 minutes, then reduce the oven temperature to 350 degrees Fahrenheit. Continue baking 40-45 minutes longer, or until pie is bubbly and the crust is golden.
Transfer pie to a cooling rack and allow to cool to room temperature. Serve.
Remove the pie crust from the refrigerator and cut the dough in half. Roll each piece on a well floured surface into a circle to fit a 9 inch pie pan. Place the first rolled dough in the pie pan, then pour in the filling ingredients. Place the butter on top of the filling. Cover with the second rolled dough and crimp the edges. Lightly baste the crust with cold water and sprinkle with the reserved 1 Tablespoon sugar. Cut several steam vents in the top crust using a sharp paring knife. Place the pie in the refrigerator until the oven comes to temp.
Baking the pie:
Place the pie on a cookie sheet {to prevent any spill-over onto your oven floor} and put in the oven. Bake for 15 minutes, then reduce the oven temperature to 350 degrees Fahrenheit. Continue baking 40-45 minutes longer, or until pie is bubbly and the crust is golden.
Transfer pie to a cooling rack and allow to cool to room temperature. Serve.
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