My mother-in-law is here visiting for the week (and watching the kids while their day care is closed, and being all-around wonderful), and since she makes amazing pie crust I thought it would be fitting for us to make a pie together for the blog. We decided on a blueberry pie, which was quite serendipitous since we found blueberries on sale at the grocery store. Ahh, pie kismet.
I’d never made a blueberry pie before – I typically go for coconut cream, pecan, or apple. I’ll definitely be making this one again, and soon, because it. is. amazing. Blueberries provide a perfect blend of tart and sweet flavors. I could hardly wait to get them in the crust!
Brian’s mom made the crust while I watched (and snapped a gazillion photos). And check her out, wearing her shirt from Jackson’s old soccer team while she works on it. Such a supportive Mamaw.
We worked on the filling together, adding in cinnamon for some warmth and orange zest for some added brightness. I had forgotten what a quick process it is to make pie (it probably helps having a pie crust pro working with you). Before I knew it, we were ready to stick the pie in the oven.
Honestly, the hardest part of making a pie is being patient enough to let it cool before you cut it. It’s so tempting to just dig right in while it’s hot, but you have to allow time for it to set up so you don’t get a big mess when you do cut a slice.
And you know what’s pretty great alongside fresh blueberry pie? Homemade lemon ice cream. A match made in a la mode heaven.
I’ve posted the lemon ice cream recipe, too, so be sure and check it out – it’s sure to become a summer favorite. For now, though, it’s time for pie:
- 2 cups flour
- 1 teaspoon salt
- Pinch of baking powder
- ¾ cup Crisco shortening
- ½ cup very cold water
- 1 cup sugar
- 6 tablespoons corn starch
- 5 cups fresh blueberries
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ tablespoon orange zest
- 1 tablespoon butter
- Preheat your oven to 375 degrees F.
- Mix flour, salt, and baking powder. Add Crisco shortening and use a pastry blender or two forks to cut the shortening in until it is well blended with the dry ingredients - there should be no large pieces.
- Add cold water (cold is key!) to the mixture and blend until you have a nice dough to work with. It should be slightly sticky.
- Divide the dough into two and, on a floured surface, use a rolling pin to roll out two rounds of dough to fit your pie pan. If your dough is too sticky, sprinkle it with a little flour before rolling.
- Place one piece into the bottom of the pie pan and slice the other into strips to have ready for lattice work (or save it as a whole round if you prefer to have a more covered pie).
- Mix together the sugar, corn starch, salt and cinnamon. Put blueberries in a large bowl and toss with the sugar mixture, then stir in the orange zest.
- Pour blueberries into the prepared pie crust and dot the top with 1 tablespoon of butter cut into small pieces.
- Using the remaining strips of pie crust dough, create a lattice across the top of the pie, or if you've kept the other piece of dough whole, lay it across the top. Crimp edges to your liking - everyone has their own style!
- Cover the outside crust with foil and place in the middle rack of your preheated oven for 20 minutes. Remove the foil and bake for an additional 35 minutes or until your crust is lightly golden. If it starts to get too brown you can put foil back on as needed.
- Let the pie cool to room temperature so it can set before slicing - I prefer to let my pies cool overnight. Enjoy!