Blueberry Pie

By Rena, on June 5th, 2010

Maybe the recipe should be named Biggest Bestest Blueberry Pie. I’ve now made 6 or 7 of these pies, and they are typically appreciated. Occasionally people have trampled each other to get the last piece. Once someone said, “That blueberry pie changed my life!” That’s a sure way to get me to bring one to your house for every party.

Pie crust:	Filling:
2 cups flour	6 cups frozen blueberries (2 or 3 bags of Locavorious frozen berries)
1 t salt	¾ to 1 cup sugar depending upon your sweet tooth
2/3 cup unsalted butter	1/8 t salt
4 – 5 T ice cold water	½ t vanilla extract
	3 ½ to 7 T cornstarch
	1 ½ T butter, melted

This recipe is for a rather large pie….not one of those little 9″ pie pans…about an 11″ diameter pie. Hence the nearly 2 sticks o buttah and oodles of blueberries.

Put the flour salt and butter in a food processor and pulse until well blended. Add the water 1 T at a time, pulsing between additions, until dough forms, hopefully not too sticky & not too dry. Use your hands to mold the dough into 2 balls, one for the bottom crust and one for the top. If you want a lattice crust top, then one dough portion can be smaller. Refrigerate dough (wrapped in plastic wrap or wax paper) until ready to use.

Preheat oven to 375.

If you are reading this in the middle of July in Michigan, I hope you are using fresh local blueberries. All other times of the year frozen local berries are your ticket. If the frozen blueberries have been thawed, drain off the extra juice if desired. Combine blueberries, sugar, salt, vanilla and in a large bowl. Stir to combine. If blueberries have been thawed and drained then sprinkle with 3 T cornstarch; if blueberries are still frozen, sprinkle with 7 T cornstarch. Stir to thoroughly combine. Add melted butter and stir again.

Roll out bottom crust and lay into greased pie pan. Spoon blueberry mixture into the crust.

Roll out 2^nd dough ball, and make strips. Lay out 4 or 5 dough strips in one direction, and then weave 4 or 5 dough strips perpendicular to the 1^st set. (Alternatively, can just put a top crust on the pie and cut slits in it.) Place pie on a baking sheet covered with foil. Sprinkle lattice/top crust of pie with a little more sugar.

Bake at 375° for 1 hour and 15 minutes.

Allow to cool for about an hour before serving. Serve with a dollop of whipped cream or vanilla ice cream.

TeacherPatti

June 5, 2010 at 1:46 pm

I probably forgot to tell you but I made cherry pies for a party that I had in February (I canned the cherries in the summer). Of course, I didn’t have enough to fill two pies so I grabbed my Locavorious blueberries and put them in the second pie for the “mixed” pie. Far and away, people loved the “mixed” pie more!