Name: Classic Blueberry Pie
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Ingredients: Pie Dough 12 tablespoons (1 1/2 sticks) unsalted butter, very cold and diced; 3 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon kosher salt; 1/3 cup very cold vegetable shortening (Crisco), diced; 1/2 cup ice water; Pie Filling 4 cups fresh blueberries, washed and dried; 1/2 cup sugar; 2 tablespoons natural raw sugar for sprinkling/topping; 1/2 cup all-purpose flour; 1 teaspoon grated lemon zest (zest of 1 lemon); 1/4 cup freshly squeezed lemon juice (2 lemons); 1 tablespoon liqueur (Cassis or St. Germain); 1 egg, beaten with 1 tablespoon of milk or cream (for brushing as egg wash)

Classic Blueberry Pie

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The ripe blueberries in your garden are begging to be used in a classic pie. It doesn’t matter if you serve it slightly warm or at room temperature, this Classic Blueberry Pie will remain as tasty as ever!

Author: Norann Oleson
Prep Time: 15 minutes
Chilling Time: 1 hour
Cook Time: 50 minutes
Total Time: 2 hours 5 minutes
Yield: Serves 6
Category: Bakery

Ingredients

Scale

Pie Dough
- 12 tablespoons (1 1/2 sticks) unsalted butter, very cold and diced
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/3 cup very cold vegetable shortening (Crisco), diced
- 1/2 cup ice water
Pie Filling
- 4 cups fresh blueberries, washed and dried
- 1/2 cup sugar
- 2 tablespoons natural raw sugar for sprinkling/topping
- 1/2 cup all-purpose flour
- 1 teaspoon grated lemon zest (zest of 1 lemon)
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1 tablespoon liqueur (Cassis or St. Germain)
- 1 egg, beaten with 1 tablespoon of milk or cream (for brushing as egg wash)

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Instructions

For Pie Dough:
1. Cut butter into 1/2-inch diced pieces and return to refrigerator while continuing preparation.
2. Place flour, sugar, and salt in a food processor, using steel blade, and pulse a few times to mix together.
3. Add the diced butter and shortening, then pulse 12 to 15 times until the fats are pea-like in size. (Beware: don’t over-mix, as the fats will lose their effectiveness if over-handled.)
4. With the food processor running, pour the ice water down the feeding tube; then pulse until the dough forms a ball.
5. Place the ball of dough on a floured board or countertop and form into a large disk.
6. Cover disk of dough in plastic wrap, and place in the refrigerator for at least 30 minutes.
7. After dough is chilled, remove from the refrigerator and cut disk in half.
8. With a rolling pin on a floured board or countertop, roll each piece into a 12- to 13-inch circle—roll from the center of the dough piece outward, ensuring to flour along the way so the dough doesn’t stick to the board or counter.
9. Place the rolled-out dough in the refrigerator until ready to assemble your pie.
For Complete Pie:
1. Preheat the oven to 400 degrees (375 degrees with a convection oven).
2. Line a baking sheet with parchment paper.
3. Mix the blueberries, 1/2 cup sugar, flour, lemon zest, lemon juice, and liqueur in a large bowl. You might need to mash some of the blueberries, to release the juices and offset the whiteness of the flour with blueberry color.
4. Place one of the pie crusts in a 9-inch pie plate, being careful not to stretch the dough (it will shrink when baking).
5. Use kitchen scissors to cut off the excess dough around the edge of the pie plate.
6. Spoon blueberry mixture into the pie shell—use a rubber spatula to get every last drop into the shell.
7. Brush the edge of the bottom crust with the egg wash.
8. Carefully place the second crust on top, being sure not to stretch the crust to fit.
9. Press the two crusts together around the edge and crimp with your fingers to form a nice edge design.
10. Brush the entire top crust with egg wash.
11. Cut at least three slits in the top crust, so the pie can vent and release moisture while cooking.
12. Sprinkle top crust with natural raw sugar.
13. Place pie on lined baking sheet and bake for 45 to 50 minutes in the oven, until the crust is golden brown and the filling is bubbly.
14. Allow pie to cool and serve warm, or at room temperature.

Find it online: https://foodgardening.mequoda.com/recipe/classic-blueberry-pie/

Classic Blueberry Pie

Ingredients

Instructions

For Pie Dough:

For Complete Pie: