



Blueberry Pie
2 1/2 cups cake or all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, cut into small piees
5-6 tablespoons ice water
2 pints fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 large egg
2 teaspoons milk or cream
To make the crust, in a large mixing bowl, stir together flour, 3 tablespoons sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. 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, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.
Meanwhile, stir together blueberries 3/4 cup sugar and cornstarch until well combined.
Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with blueberry mixture. Roll out additional dough disc and top blueberry mixture; trim and flute edges. Slice some cuts in the center of pie. Whisk together egg and cream in a small bowl and brush evenly over pie dough.
Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.
Makes 8 servings
2 1/2 cups cake or all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, cut into small piees
5-6 tablespoons ice water
2 pints fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 large egg
2 teaspoons milk or cream
To make the crust, in a large mixing bowl, stir together flour, 3 tablespoons sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. 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, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.
Meanwhile, stir together blueberries 3/4 cup sugar and cornstarch until well combined.
Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with blueberry mixture. Roll out additional dough disc and top blueberry mixture; trim and flute edges. Slice some cuts in the center of pie. Whisk together egg and cream in a small bowl and brush evenly over pie dough.
Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.
Makes 8 servings
oooh this looks mouth watering!
ReplyDeleteyum! yum! I'm kinda wondering if it is my old age, but I've been really into fruit pies lately... delicious! :)
ReplyDeletei made vegan blueberry cobbler with soy ice cream two days ago! how weird?? THIS looks delicious! :) You should try some vegan recipes, I find them a fun challenge! Hope all is well, my condolences for your loss of your Grandmother. have a good day.
ReplyDeletemmmmmmmm gotta love blueberry pie. I just picked a bunch on friday... I think this pie is in my future :)
ReplyDeleteMmmmm Blueberry Pie! I actually went to get blueberries at my grocery store this weekend and they were all out :o( hopefully I can snag some this weekend...this pie looks so yummy!
ReplyDeleteThis pie looks great! Luckily I can eat all the nuts, gluten and animal products I want. ;)
ReplyDeleteThe pictures are lovely too, the blue just POPs!
Mmmm, this looks yummy. But can you believe I've never had blueberry pie? It still looks good though.
ReplyDeleteYum. Blueberry is probably my favorite kind of fruit pie (although cherry gives it a run for its money).
ReplyDeleteI know that you want to be more inclusive in your recipes, and that's great, but the web is full of blogs for people on special diets. What makes your blog so great is that it's uniquely YOU. The fact that you make what YOU want to make is what makes it so wonderful and special. Never feel that you have to create recipes to please anyone but yourself. Plenty of people love your recipes as they are.
It's funny you mentioned tofu. I find that I hate tofu in almost anything unless it's served in an Asian restaurant. Chinese and Japanese restaurant seem to be the only places that prepare it well.
wow this looks so delicious! I was actually just thinking about making a blueberry pie the other day- I think you've pushed me over the edge now I'll have to do it!
ReplyDeletei was scanning the post thinking you were going to say the pie crust was gluten-free and I was going to say "no way!" because it looks way too warm and yummy.
ReplyDeletewhat a coincidence—blueberry pie with vanilla ice cream may be my favorite dessert of all time too. well, at least this week. i'd put up quite a fight for that last piece. :)
ReplyDeletegorgeous, glorious, outstanding pie, emily.
Yummy golden crust. I support the idea of having allergy friendly recipes :)!
ReplyDeleteooh, this is like a slap in the face to my failed sour cherry pie from this weekend :/ but i love it anyways! maybe i should take some cues from you and not prebake my crust!
ReplyDeleteThis looks completely yum! I'm dairy free and it is HARD to do dairy free desserts sometimes....but I say go for it, I'll be watching anxiously in the wings!
ReplyDeleteI kind of feel like my blog is just for me, so it's ok if I only post recipes for myself :) It is fun to challenge yourself though - I've actually never baked anything vegan, so it would be interesting to try it out sometime.
ReplyDeleteYour blueberry pie is making my mouth water! Yay for blueberries being cheap and in season :)
delicious as usual my dear!
ReplyDeleteI'm always in the mind for pie. Always. I love hand pies too as you get more crust with them. LOL
ReplyDeleteThanks for the comment!
ReplyDeleteI don't love blueberries, but this really looks amazing. Especially the crust.
LOVE blueberry pie! 3/4 cup sugar is the perfect amount. My grandfather's recipe had 1 cup and, though delicious, was always a bit too runny for me, so I tried decreasing the sugar to 3/4 cup...perfection! YUM!
ReplyDeleteWhy? Why do I look at your blog at night and when I know I'll end up hungry!!!??
ReplyDeleteYou continually cater to my sweet tooth so no complaints here ;)
ReplyDeleteLove blueberry pie. I may have to try to make my own!
ReplyDeleteExcept for in my freezer, there is not a blueberry to be found anywhere now, but oh boy, I am so keeping this for summer!!!
ReplyDeleteI'll have to say that some waitress I know are in fact super strong. I mean those plates get heavy. And they way they use their bodies to lift them are impressive.
ReplyDeleteSo long story short, I'd fight for the pie too, because good pie is worth fighting for :)
One of my favorites. I'll have to try your recipe since it looks sooo good!
ReplyDeleteI had frozen blueberies on top of my froyo the other day.It got me craving for more! This is on top of my list.
ReplyDeleteGorgeous piece of pie!
ReplyDeleteYes please for the gluten free recipes!!!! I would love love love to see your interpretations! :)
ReplyDeleteMouthwatering as ever, Em!
Looks so yummy!! Makes me want to run out and pick some blueberries right now!!!
ReplyDeleteI love blueberry pie, and you are an excellent baker!
ReplyDeleteSup?
ReplyDeleteYou're so kind to think of the broader population that may be excluded from enjoygin your recipes because of dietary-restrictions... but think about it, isn't a blog inherently selfish? i mean, this is yur space to share whatever creations you feel like making. When you have a bakery or become a chef (which I know will happen soon!) then you must be concerned about everyone in the spectrum, but for now I say enjoy your creative spurs of craving and share with us whatever inspires you and fills your tummy! I love it all!
ReplyDeleteLooks delicious! I recently made blueberry bars that were fabulous.
ReplyDeleteI personally don't think you need to change your recipes to cater to more people. I think it's always helpful to offer substitutions or suggestions (ie: if you're allergic to almonds, try chopped walnuts) but not every blog caters to niche dietary needs.
I think it;s good to blog recipes that you like and eat - that's what makes your blog unique!
Gorgeous pie, and yes, more dairy free recipes please.
ReplyDeleteThanks for all of the nice comments!
ReplyDeleteAnd...
Sup?
i have to say that i totally agree with the Short (dis)Order Cook!! We love your blog because it is so uniquely you!! I,for one, am allergic to nuts, but have no problem omitting or substituting because your recipes are so delicious. Thanks for being my go-to for amazing sweet stuff!!
ReplyDeleteI tried tofu for the first time at Yen Ching the other day. And you know what? I didn't hate it. Although, how could one hate something that tastes like nothing? You're killing me, Smalls.
ReplyDeleteThat's good that you didn't hate it. Did you have it in the hot and sour soup? You should try a bite of it next time we go to Mr. Yens. It tastes much better than that tofu. It soaks up all of that sauce like a sponge. Very tasty.
ReplyDeleteLooks De-licious!
ReplyDeleteHEY! This is almost exactly like my own unwritten version of my very most favorite pie! I love blueberry pie and I have fought for the last piece too! Your Aunt Joan!
ReplyDeleteCongrats on the link from Saveur!
ReplyDeleteI come from Maryland and NEVER EVER touched blueberry pie. It was always that gummy gross pie filling from a can. Then I moved to Maine, and discovered Wild Maine Blueberries. I've never tried to make a pie with fresh regular cultivated blueberries. Maybe I'll try it and see how they stack up. Pie looks great. Great crust too.
pie looks fabulous!
ReplyDelete