Well, I went blueberry picking again this year! Can’t get enough of those blueberries. I froze a bunch last year and I ran out of them by the end of the fall, so needless to say I should be freezing twice or probably three times as many.
Ever since blueberry season arrived, I’ve been wanting to make a blueberry pie. When I was pregnant with Regan and went to good ‘ol Baker Square Restaurant, I always ordered their blueberry pie, delicious! (before my pregnancy I would always get one of their rich chocolaty ones, which are good too!) So I was very motivated to make a homemade blueberry pie. I saw the recipe on Pioneer Women a few weeks back. The recipe looked simple enough, so last week I whipped it together. Yes, whipped, it was so easy to make, as was the pie crust that I also found on her site. The outcome, delicious! The only thing I would do next time would be to make it with ‘baking blueberries’ instead of ‘eating blueberries’, just to taste the difference. I may still go pick some baking ones this year.
2 pints (to 3 Pints) Blueberries
1 dash (to 2 Dashes) Of Nutmeg
2 Tablespoons (to 3 Tablespoons) Flour (optional)
2 whole Pie Crusts
1 stick Butter, Sliced Into Pats
In a large bowl place 2-3 pints of fresh blueberries. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness.
Throw in a dash or two of nutmeg and a few tablespoons of all purpose flour. If you would prefer a pie that is more juicy you can leave out the flour.
Pour the blueberries into a pie crust and top with 8-10 small pats of butter. Cover with a second pie crust. Press both edges together, tucking the dough under as needed, working all the way around the edge of the pie.
While pinching the top and bottom crusts together, form the edge into a sort of lip. Then pinch the dough between your thumb and index finger all the way around the edge of the pie for a fluted look. Cut three or four slits in the top of the pie for ventilation. (I also brushed the top of the crust with an egg wash and wanted to sprinkle a bit of sugar on top but forgot…so I did after I took it out of the oven.)
Bake in a 400º oven for approximately 35-40 minutes.
Sylvia’s Perfect Pie Crust
1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Recipes from The Pioneer Women