Blueberry Pie

Wednesday, December 26, 2007
Nothing beats a homemade blueberry pie.  My absolute favorite dessert!

Blueberry Pie

Pie dough:
2 cups all-purpose flour, plus additional for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons (trans-fat free) shortening
6 tablespoons ice water

5 cups blueberries
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

1 large egg yolk, mixed with 2 tablespoons whole milk
Turbinado sugar, for sprinkling

In a large mixing bowl, stir together the flour, sugar, and salt. Work the butter and shortening in, using a pastry blender or your fingers, until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, divide the dough in half, and pat into 2 smooth, flattened disks. Wrap in plastic wrap, and chill for 30 minutes.

Preheat oven to 400 degrees F.

In a large bowl, combine blueberries, brown sugar, sugar, cornstarch, lemon juice, cinnamon, and nutmeg, and stir well to combine.

Roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9 inch pie plate; pour the blueberries into the pie plate.
Roll out the second pie dough round, and fit it over the top of the blueberries. Trim away the excess dough, and make the crust look all pretty. Snip some vents into the pie dough. Brush the yolk mixture evenly over dough, and sprinkle with turbinado sugar.

Bake pie for 30 minutes, at 400 degrees F, then cut the heat back to 350, and bake for an additional 30-40 minutes, or until crust is golden brown. If your crust or your crust edges starts to brown too quickly, cover with foil.

Cool pie on a wire rack, to room temperature, before slicing.

Yield: 8-10 slices

14 comments on "Blueberry Pie"
  1. Cooking related I got a frying pan and an immersion blender from Cuisinart.

  2. Your pie looks delicious - too bad about the bad blueberries. I had a full on kitchen Christmas - all kinds of new kitchen toys for me!! I just subscribed to CL, as well. I've really been into it lately, so I finally decided it would be way cheaper to just subscribe. I'm excited to see what you make!

  3. Your Christmas sounds great. And OMG, I love blueberry pie... actually blueberry anything. And that's a real first for Christmas. YUM!

    I ALWAYS roll out my pastry, cookies or whatever in between plastic wrap immediately after making it, because I refuse to wait until the butter has hardened and it's so much more difficult to roll. But you're right, in principle, you CAN get it a lot thinner just using flour.

    Question: Why didn't you make the whole load of dough at once and cut it in half?

  4. I got a laptop case too! Hope you enjoy your new stuff!

    Sorry to hear about the blueberry pie. I don't really do pies ... mostly because they rarely contain chocolate...

  5. Valli- I'm glad you got the immersion blender; I knew you wanted that.

    Deb- Thanks. I'm mad about those blueberries. You'll be really happy with CL.

    Cynthia- Yes. Thanks family!

    Sue- Out of season, isn't it? Oh well.
    Maybe I'll change my mind and go back to waxed paper/plastic wrap. Right now I'm liking the flour.

    As for the dough...I thought I read somewhere that's it's bad to double up the dough like that. Did I make that up? I was thinking I could do the whole batch at once, but I decided not to. I don't know, I guess I was tired.

    Tracy- I want to see what your laptop case looks like. Mine's really cool. It's Mango-Tango.
    Chocolate pie sounds good to me.

  6. That is a beautiful pie. Bummer on the blueberries not being great. Looks like you've mastered pie crust though -- I am still a bit challenged in that area.

  7. Your pie looks beautiful. Can't wait to see what you do with your new photo software. I wanted that too, but no luck. Guess I'll have to buy it myself!

  8. Anj- Thanks! Pie crust is tough. I've worked on it for a long time. I think it's impossible to get it perfect.

    Mallow- Sweet.

    Jenny- I really like it. It's a little complicated though. I'm still trying to figure everything out.

  9. Emiline, so nice recipe. Oh dear Where goes Decemeber???? Only now I'm seeing the lovely's recipes of my friends!!! Have a wonderful New Year Emiline.Gloria

  10. Ooh this looks great! Hope you had a wonderful holiday...I'm still struggling with time to get my recent baking adventures posted! :)