My mom dropped by with fifteen (15!) pounds of fresh Michigan blueberries yesterday and I decided that freezing them all for healthy smoothies without baking a few cups into pie would probably be a crime. So I tried the first recipe that popped up in google, and boy, is it a humdinger. Combined with an all butter crust, and vanilla bean ice cream, I don’t think it’s possible to make ‘em taste any better. I told Dane that being able to make a good pie makes me feel like a woman, somehow.
I know – it’s very strange – but true. I hope you enjoy making one for your family, too!
Now I’m going to go curl up & rewatch My Blueberry Nights while I enjoy another piece.
Blueberry Pie Recipe
Crust:
One recipe of All Butter, Really Flaky Pie Dough or the one below, adapted from my first attempt at Deb’s Strawberry Rhubarb pie over at Smitten Kitchen.com. (A word about crusts: don’t waste your time with anything besides butter. You sacrifice taste and texture for an easy flake. And if working with an all butter pie crust freaks you out, just read through Deb’s tutorials. You’ll be baking pies that win the blue ribbon at your county fair in no time flat.)
- 3 cups all purpose flour
- 2 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1 cup chilled unsalted butter, cut into pieces
- 10 tablespoons (about) ice water
Filling ingredients:
- 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
- 1/2 teaspoon lemon zest
- 1 Tbsp lemon juice
- 1/4 cup all-purpose flour (for thickening)
- 1/2 cup white granulated sugar
- 1/4 teaspoon cinnamon
- 2 Tbsp butter (unsalted), cut into small pieces
Egg wash ingredients:
- 1 egg
- 1 tablespoon milk
1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.
2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.
3 Whisk egg and milk together to make an egg wash.
4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.
Makes 8 servings.
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