As spring teases us with sprinklings of summer-like weather, I have a tendency to pull up the cook-out recipes. I love planning neighborhood backyard barbecues, romantic picnics and weekend camping trips and as March rolls into view I can’t wait to dive into outdoor foods.
Farmers markets and road side stands are posting their spring schedules, and soon we will have access to fresher fare than shopping at the local grocer. Fresh picnic pies are on the mind and in late spring we turn to the berry with the dusky hued jacket. Blueberry pie is on the menu.
I have a fondness for pie crusts built with butter. It melts in your mouth and flakes with perfection. If you haven’t made a pie crust using this simple recipe yet, I suggest you give it a whirl.
There are eyes, to be sure, that give no more admission into the man than blueberries. ~Ralph Waldo Emerson
simple blueberry pie
Oven 425ºF • Bake Time 35 – 40 Mins.
butter pie crust
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup butter
- 4 to 5 Tablespoons cold water
directions
- Combine flour and salt in bowl cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
- Divide dough in half; shape each half into a ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold the dough, pressing firmly against the bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
blueberry pie filling
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 6 cups blueberries
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
directions
- Preheat oven to 425ºF.
- In a large bowl, combine sugar, flour and cinnamon.
- Stir in blueberries and spoon or pour into prepared bottom pie crust.
- Sprinkle lemon juice over blueberries.
- Cut butter into small pieces and add evenly on top of blueberry mixture.
- Cover with top pie crust and cut vent slits. For this pie, we cut pastry strips to form a wide lattice crust.
- Cover edges of pie with foil so it doesn’t over-brown. Bake for 35-40 minutes until the crust is golden brown and the filling is bubbly. Remove foil the last 15 minutes of baking. Cool for 2 hours.
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