Blueberry Pie

Every 4th of July we go to my mom’s for an early afternoon barbecue and swim, then we return home to host our evening block party. The menu at my mom’s changes from year to year, but one thing is always the same: we have blueberry pie that my husband and I make (at my sister’s request). Blueberry pie is one of my very favorite pies. The original recipe came from Nick Maglieri’s book “How to Bake” and I have adapted it slightly to suit my taste.

Blueberry Pie

Heirloom Scottish Pie Crust (makes enough for 2 double-crust pies)
1-1/2 c. all-purpose flour
1-1/2 c. pastry flour
1-1/2 c. 00 flour
3/4 tsp. fine sea salt
1-1/2 c. room-temperature lard
2/3 c. ice water

Blueberry Filling
4 c. fresh blueberries, rinsed and drained
3/4 c. sugar
3 Tbsp. cornstarch
3 Tbsp. water
1 tsp. lemon zest
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
pinch of kosher salt

For the crust: Combine flours in a large bowl. Add salt and mix. Add lard and mix with your hands to resemble coarse crumbs. Add water and barely mix it until it holds together; do not handle too much. Roll into 2 circles on flat surface with as little flour as possible (just to keep from sticking). Place first circle in a 9-inch deep dish pie plate. Add the filling. Top with second circle of crust. Crimp the edges. Cut slits in top of pie. Bake at 375 degrees for 40-50 minutes until filling is bubbling in the middle. Remove from oven and cool on rack.

For the Filling: Combine 1 c. blueberries and the sugar in a saucepan on low heat. When the sugar melts and is liquid (5-7 minutes), mix cornstarch and water and add to the blueberry mixture. Bring to a boil and let cook 2-3 minutes, stirring occasionally until mixture is syrupy but not thick. Remove from stove and let sit a minute. Place cooked berry mixture in a large bowl. Add lemon zest, vanilla, cinnamon, nutmeg, and salt. Stir to combine. Stir in remaining 3 cups of blueberries. Mix well. Pour into prepared crust.


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