*This classic blueberry pie features a flakey butter crust filled with wild blueberries and all the end of summer feelings.
Somewhat unexpectedly, my 30s have been filled with the discovery of many new, lovely little things.
One of those is meeting the small but mighty blueberry in its natural habitat – on the bush.
I’ve picked strawberries from garden boxes, plucked raspberries from neighbors yards, even had my own Blackberry canes growing up the front of my house at one point.
But so it happens, blueberries just don’t grow in the mountain west.
Where do they grow?
As I can now attest, the East coast is full of them(as well as a million other bits of magic, but let’s stick to the topic at hand).
I spent an afternoon picking blueberries at a quiet little country farm, and was just in time – the season was about up and the birds were well informed. Blueberry picking is not for the impatient or the aggressive. A few hours and two purple-stained hands later, I had more than enough berries for a few pies.
Of course, fresh berries are wonderful in a pie, but they aren’t the only option. Frozen blueberries work just as well.
If you can find wild blueberries, even better.
Wild blueberries are smaller and pack a surprising amount of flavor. Because they are small in size, there is less soft fruit inside the skins to break down when cooking and they hold up beautifully when baked.
Serve this one with warm with heaps of vanilla ice cream!
More berry pies:
Love the pie dish? Me too. Find it HERE
Classic Blueberry Pie
Recipe type: Dessert
Serves: one 8-9" pie
- FOR THE CRUST:
- ● 21⁄2 cups All-purpose Flour
- ● 3 tablespoons Sugar
- ● 1⁄4 teaspoon Salt
- ● 1⁄4 cup Shortening
- ● 12 tablespoons (11⁄2 sticks) Butter, cold and cut into small cubes
- ● 1⁄4 cup + Ice Water
- ● FOR THE FILLING:
- ● 4 cups Fresh or Frozen Blueberries(wild, or very small berries are ideal)
- ● Juice of 1⁄2 a large Lemon
- ● 2⁄3 cup Sugar
- ● 3 Tablespoons Cornstarch
- ● 2 teaspoons Vanilla
- ● 1 Egg, beaten
- FOR THE CRUST:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Pulse the mixture a few times until blended together.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- Divide the dough in half, wrap up one half and set aside.
- Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 11⁄2-2 inches larger in circumference than your pie dish. Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough around the edge of the pie.
- Place the crust in the fridge and make the pie filling.
- FOR THE FILLING:
- Place the blueberries, sugar, cornstarch, and vanilla in a mixing bowl and toss to coat.
- Scoop the berry mixture evenly into the dough lined pie dish.
- Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of 1/16". Cut the dough into thin strips and cover the pie in a lattice pattern.
- Cut off the pieces of lattice that hang over the pie crust.
- Brush beaten egg over the top of the pie crust.
- Cover the top of the pie with a loose layer of tin foil.
- Bake on the middle rack of an oven at 375 degrees for 40-45 minutes.
- Remove the tin foil and continue baking the pie until the filling is bubbling and crust
- is golden brown. The center of the filling should be thick and gel-like.
- Remove from oven and let cool.
- Serve warm with vanilla ice cream!