Friday, July 18, 2014

Blueberry Pie

On Wednesday we went blueberry picking and the girls had a complete blast.  We had enough for pancakes and pie.  So I think we have to go back another time soon so we can more amazing food items!
This pie is simple and so amazing in flavor and the flaky crust makes it all worth while.
I hope your family and friends or you can be selfish and keep it to yourself, enjoy this pie as much as we did.

Crust ( I doubled this for the lattice topping)
1/2 cup salted butter, diced and chilled 

1 1/4 cups all-purpose flour
1/4 teaspoon salt
 3 Tablespoons very cold water

Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Combine flour and salt in bowl with hands or pastry cutter.
Add butter and process until it resembles coarse crumbs. Add 3 tablespoons of water and mix, a few times.  This takes a few seconds. Turn out the dough onto a lightly floured surface.
 Press the dough ball into a disk and roll to about 1/4" thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12" for a 9" pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9" pie plate. 

Blueberry Filling

3/4 Cup sugar
4 Tablespoon Cornstarch 
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon 
1 Teaspoon Lemon Juice
4 Cups Fresh Blueberries

Mix together sugar,cornstarch,salt,cinnamon.  Mix gently with blueberries and lemon juice.
Place blueberry mixture into pie crust
Preheat oven to 400* and bake for 45 minutes.

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