Blueberry Pie

blueberry pie filling

The end of your BBQ should be as delicious as the beginning, but it’s usually a part of the meal that can be slightly overlooked. You’ve been there: Your dinner is a homemade feat, but then dessert somehow ends up being an anti-climactic box of baked goods brought to you by your guests (as a mere courtesy might we add). Do your dessert the way you did the rest of dinner: Homemade and fresh. Here’s a blueberry pie recipe sure to impress…

Ingredients:

Dough

2 1/2 cups flour

1 cup butter, cold cut into cubes

1 1/4 teaspoon Sugar, plus more for sprinkling

1 teaspoon Salt

1/3 cup Cold Water

1 Egg

Filling

5 1/2 cups Blueberries

1 tablespoon Cornstarch

1/3 cup flour

2 teaspoons Lemon Zest

1 tablespoon Lemon Juice

1/2 cup Sugar

1/2 teaspoon Vanilla Extract

1/4 teaspoon Salt

Directions:

Preheat oven to 375 degrees Fahrenheit.

In a mixing bowl, combine flour, salt, and sugar. Using a stand mixer, work the butter into the flour quickly. Butter pieces should be about the size of a hazelnut. Add the cold water, mix until the dough comes together in a shaggy mess. Turn the dough onto a lightly floured surface. Knead briefly just to bring the dough together. Form the dough into a disc. Wrap in plastic wrap and place in the refrigerator or freezer. While the dough is chilling, make the filling.

Place blueberries in a large bowl. Crush about 3/4 cup of berries with the lemon juice. Add sugar, cornstarch, flour, vanilla extract, lemon zest, mix to combine. Spoon mixture into chilled pie shell.

When the dough is done chilling. Divide the disc into 2 even pieces. Place on a lightly floured surface to roll out. Start rolling the dough in a circular shape, turning often to prevent it from sticking to the surface. Stop rolling when the dough is 1/8″ thick. Place the bottom crust into a greased pie dish. If you are making 4 miniature pies, turn the mini pie pan upside down on top of the crust, trace a circle, leaving about 3/4″ extra space. Roll the second disc into a rectangle, 1/8″ thick. Using a knife or pizza cutter, make the strips for the lattice topping.  For larger pies, cut 1″ wide strips.  For mini pies, cut 1/2″-3/4″ wide strips. Once the filling is in the shell, form the lattice pattern on top.

In a small bowl, beat the egg with 1 teaspoon cold water. Using a pastry brush, brush the dough with the egg wash.  Sprinkle with sugar. Place the pie on a baking sheet and bake in the oven for about 30-32 minutes. The top should be golden brown and the center bubbly.

*This recipe will make 1 large pie or 4 miniature pies.

blueberry recipes

*Photographed by Alli Shepherd