Saturday, September 4, 2010

"From me to you.... End of the Summer Blueberry Pie"

I don't know about you, but every single grocery store I walk into lately has a mass amount of blueberries!!! Not that I am complaining, in fact they are the very inspiration behind this post. To me nothing says goodbye to summer better than taking those blueberries and making a homemade blueberry pie. Well you are in luck.... since it is memorial day weekend I thought I would post this awesome blueberry pie recipe for some of you to try. I found it on one of the greatest blogs ever from me to you... and the pictures are awesome! The recipe is as follows:


2 1/2 cups flour (plus more for dusting)

1 teaspoon salt

1 teaspoon sugar

2 sticks unsalted butter, very cold, cut into small pieces

ice water (1/4-1/2 cup)

Thoroughly mix together the dry ingredients. Add the cold pieces of butter. Using two knives, cut the butter in to the flour. Be patient, this will take about 5-10 minutes. The mixture should resemble very coarse sand with a few larger pieces of butter.

At this point, start adding cold water to the dough a tablespoon or two at a time. Use your hands to start bringing the dough together. Once the mixture begins to come together, turn it out onto a dry surface and quickly work the dough into a ball. Flatten into a disk and wrap with saran. Chill the dough in the refrigerator for at least one hour.


3 pints blueberries, washed and picked over

2 tablespoons lemon juice

1/2 cup sugar

1/4 cup flour

1 egg

1 tablespoon milk

Mix all of the ingredients in a large bowl. In a small bowl, beat the egg and milk. Reserve.

Preheat the oven to 425. Grease a 9” pie plate and put aside. Cut the chilled dough in half keeping the reserved piece in the refrigerator. Shape the dough into a ball and flatten into a disc. On a lightly floured surface, roll the pastry into a circle, rotating and lifting the dough off of the surface after every roll of the pin (this will help you roll an even circle and will help prevent the dough from sticking). Add a little dusting of flour as you go, if needed.

When the dough is about 1/8” thick, roll the dough onto your rolling pin and place over the prepared pie plate. Let the dough gently settle into the pan and then press it lightly into the dish. Place in the refrigerator and bring out the reserved half of the dough. Repeat the rolling procedure. Using a serrated pastry wheel (pizza rollers work very well) cut the dough into 1” strips.

Take the pie plate out of the refrigerator and fill with the blueberry mixture. Lay the strips vertically across the pie leaving about 1” between each strip. Weave the remaining strips horizontally across the pie to create a braided lattice.

Brush with egg wash and place in the oven. Bake for 15 minutes. Reduce the oven temperature to 350 and bake for another 35-45 minutes, or until the crust is golden and the blueberries are bubbling.

Serve warm or at room temperature with a spoonful of vanilla ice-cream.

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