Blueberry Pie

Pie is always good. Especially pies with fruit in them.

Of course, the best place to get fruit for a pie during the summer is at the farmer’s market. Today was my first trip (of many) this year. There’s a really cool atmosphere, with lots of local farmers and businesses set up in stalls. They sell fresh fruits and vegetables, homemade breads, and (my favorite!) tons of free samples 🙂

Pie is most definitely a summer food. The bright colors and flavors of fruit pies match with that general feeling of summer happiness and freedom.

And when they’re filled with 4 cups of fresh berries like this one, they’re practically health food!

For the crust, start with 2 1/2 cups of flour, 1 teaspoon of salt, and 2 tablespoons of sugar. Put them into the food processor and pulse until combined.

Add 1/2 cup of butter into the food processor and grind until the mixture looks like coarse sand. Next, add 6 tablespoons of butter and pulse until the dough has the appearance of coarse crumbs.

Move the mixture into a medium bowl. Sprinkle 6 tablespoons of ice water over the dough. Use a spatula to fold the mixture together.

Divide the dough in two, wrapping each half in plastic wrap. Place the two balls in the refrigerator and leave them for at least 1 hour (just less than 2 days). After it comes out of the refrigerator, dust a cutting board with flour. Put one ball on the cutting board and roll out the dough to fit the pan. Lay the dough in a pie pan and crimp the edges – if you want to get all fancy shmancy. Set the pie pan aside.

For the filling, place four cups of blueberries (wash them first!) in a large bowl. Add 1 tablespoon of lemon juice and toss to coat. Look at all those yummy blue berries!

In a separate bowl, stir together 3/4 cup of sugar, the zest of 1/2 lemon, 3 tablespoons cornstarch, and 1/2 teaspoon of salt. Pour the mixture over the blueberries and toss until evenly combined. Immediately pour the blueberries into the pan with the crust.

Take the other half of the dough, dust some more flour out onto the cutting board, and place the circle on the board. Now, you have two options. You can either roll your dough out into a circle and lay it over the top, covering your whole pie, or you can make lattice strips. I went with lattice because I’ve never tried it before and it’s always good to try new things.

For lattice, roll the dough out into a rectangle and cut the dough into 1/2 inch strips. Lay out 6 strips in one direction, but don’t attach the ends. Take a 7th strip and attach it to one end so that its perpendicular to the other strips. Weave it over and under the 6 strips and reattach at the other end of the pie. Take another strip and repeat, weaving it in an opposite way so that the strip goes under where the 7th strip went over, and the strip goes over where the 7th strip went under. Do this with 5 or 6 strips, and once you have enough, attach the original 6 strips at each end. Your pie should look something like this:

Pretty good for a first time lattice, right? Place the pie in the refrigerator for 20-30 minutes, or until the dough firms up. While it’s firming, preheat your oven to 375 F. After 20-30 minutes, take the pie out and place it in the oven. Let it cook for 50-60 minutes. The crust should be golden brown and the blueberries should be bubbling happily. Let your pie cool for a few minutes, then cut it up and enjoy a la mode!

Blueberry Pie

Crust adapted from Baking Illustrated and filling adapted from William-Sonoma

For crust:

2 1/2 cups flour

1 teaspoon salt

2 tablespoons sugar

1/2 cup and 6 tablespoons butter

6 tablespoons ice water

For the filling:

4 cups of blueberries

1 tablespoon of lemon juice

3/4 cup of sugar

3 tablespoons of cornstarch

1/2 lemon’s worth of zest

1/4 teaspoon of salt

Place flour, salt and sugar into a food processor and pulse until combined. Add 1/2 cup of butter and pulse until mixture resembles coarse sand. Add 6 more tablespoons of butter and continue pulsing to create a coarse, crumb-like texture. Pour mixture into a bowl. Add 6 tablespoons of ice water and fold together with a rubber spatula. Once dough comes together, divide it in two and wrap each half in plastic wrap. Refrigerate for 1 hour to 2 days. After the dough has refrigerated, remove one half and place on a floured cutting board. Roll out to fit pie pan. Press into place and set aside.

Combine blueberries and lemon juice in a bowl. In a smaller bowl, combine sugar, cornstarch, zest, and salt. Pour the mixture over the blueberries and stir until combined. Immediately pour into crust. With other half of the dough, roll to cover the whole pie, or create lattice strips.

For lattice, roll the dough out into a rectangle and cut the dough into 1/2 inch strips. Lay out 6 strips in one direction, but don’t attach the ends. Take a 7th strip and attach it to one end so that its perpendicular to the other strips. Weave it over and under the 6 strips and reattach at the other end of the pie. Take another strip and repeat, weaving it in an opposite way so that the strip goes under where the 7th strip went over, and the strip goes over where the 7th strip went under. Do this with 5 or 6 strips, and once you have enough, attach the original 6 strips at each end.

Preheat the oven to 375 F. Place pie in the refrigerator for 20-30 minutes to firm up crust. Once the crust is firm, remove and place in the oven. Bake for 50-60 minutes. Remove the pie and let cool for 5-10 minutes. Cut up and enjoy a la mode.

Pictures by Bianca G.M. Thanks girl!

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3 responses to “Blueberry Pie

  1. The pie sounds delicious. The lattice work is impressive as i still can’t quite do that right. Great pictures, too! Maybe, you’ll bring a fruit pie up when you visit!

  2. Best way to get blueberry pie. Get in car. Drive to gas station. Fill tank. Drive 2.5 hours to CT. Park car. Get out. Ring doorbell. Give hugs and kisses. Sit down in kitchen. Eat pie. Take nap. 🙂

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