I once talked about the time my fiance and I picked 10 pounds of blueberries. In an effort to use them up, I made a blueberry sauce that I used to top a cheesecake.
If you’re looking for another way to use up blueberries, but don’t want a pie made of ONLY blueberries, try my cherry berry pie.
It was also the first time I made blueberry pie. I admit the first time I made it, I used a store bought crust. I had never made a pie before and figured I would practice working with crust and making the filling. It truly did seem easy as pie.
But then I learned how to make real crust. Now I plan on making an in depth how to make crust post eventually. But I can tell you right now it’s going to take a lot of practice. You’ll have to make pie after pie. It took me forever to understand how to make good crust. It stressed me out so much that I couldn’t have anyone talking to me while I tried to make the crust – it took too much concentration.
Anything with dough in my opinion is an art. It’s all about the feel of the dough. I have used different water measurements for dough depending on the weather and the season.
The first few times were frustrating to say the least. It will take a lot of practice. But once you can achieve it, you will have the most perfectly tender and flaky crust and you’ll never want store bought again.
Two Different Recipes
Below you’ll find two versions of the same pie. One is for a standard pie pan, and the other is for a deep dish pie pan. The standard pie pan is the typical aluminum pie pan you see at the grocery store (not the disposable kind). It’s 9″ x 1.2″. Here and here are good examples.
The second recipe is for a deep dish pie pan. Here and here are good examples. The popular Pyrex one is the one I use. That one is 9.5″ x 1.75″. The other one is 9″ x 2.25″.
I went crazy for awhile trying to figure out the right pie crust ratios for both pan sizes. Every recipe I looked at specified a “standard 9″ pie pan”, but the pie pan in the picture would be the large Pyrex pan. I was so confused that I ended up just creating 2 different crust recipes depending on the size of pan.
Why do I keep saying to stick the bowl in the freezer?
I repeatedly say in the instructions to put the bowl of dough in the freezer as you mix it. The dough and fat must stay as cold as possible. If the fat gets too warm, it won’t stay in small little chunks. These small chunks evaporate and create steam pockets as they cook. This is what makes the crust flaky. I’ve heard of pastry chefs dunking their hands in ice cold water or mixing up the dough in their walk in freezers.
Keeping the dough cold is so important!
Also, don’t use an electric mixer to make the crust. This will also heat up the butter and you won’t get the nice little crumby chunks that you need to make a tender crust. Use a pastry cutter, fork, or food processor.
The Filling
Most fillings simply combine the blueberries with the sugar and other ingredients. That’s all well and good, but I like taking some of the berries and making a sauce. It makes the filling lean more towards the sticky, thicker side rather than plain juicy.
I would opt for fresh instead of frozen blueberries when you can. But if you’re craving pie in winter when it’s not blueberry season, frozen will do. Just don’t thaw them first (except for the small chunk you’ll be using to make sauce).
Serve with ice cream and you’ve got yourself a great summer dessert!
Blueberry Pie (4 cup version)
Ingredients
Crust
- 2 1/2 cups (300 grams) all purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoon sized cubes
- 1/4 cup cold vegetable shortening, cut into pieces
- 1/2 cup ice water
Filling
- 4 cups blueberries, fresh or frozen*
- 1/2 cup sugar
- 2 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon butter
- ½ teaspoon lemon zest
- pinch cinammon
- 1 large egg beaten
- 1 tablespoon heavy cream
Instructions
- First make the crust. In a medium sized bowl, combine flour, sugar, and salt. Stick the bowl and a pastry cutter*/fork in the freezer.
- Cut the butter and shortening into chunks. Take the bowl from the freezer and add the butter and shortening. Using a pastry cutter or fork, cut the butter into the flour mixture until the mixture resembles a coarse meal. The biggest chunks of fat should be pea sized and all fat chunks should be coated in flour. Alternatively you can pulse in a food processor to get the same result.
- Place the bowl in the freezer again. Prepare about half a cup of ice water.
- Remove the bowl from the freezer. Keep adding ice water 1 tablespoon* at a time, gently tossing the mixture with a fork. Fully combine the water before adding more. When you can squeeze the dough in your fist and it forms a ball, it's ready. If the dough still crumbles and doesn't stick together, keep adding water one tablespoon at a time.
- Gently knead the dough together in the bowl so it forms a cohesive ball. Split the dough in two uneven pieces. One piece should be about 70% of the dough, the other about 30%. Gently flatten each ball into a disc about 1.5″ tall.
- Wrap both discs in plastic wrap. Place in the fridge to rest for 2 hours.
- Remove the larger disc. Lightly flour a work surface. Roll out the disc, flouring over and under the dough as you go to prevent sticking. Roll until the dough is about 12″ in diameter.
- Fold the dough in half, and then in half again. Gently place it in the pie pan and unfold. Ease the dough into the pan rather than stretching it to get it in the edges. Then gently press the dough to the sides of the pan. Trim the edge of the dough so that it only overhangs the pan about 1/2" an inch. Fold the dough underneath itself to create a thick edge. Create scallops by pinching with your fingers, or crimp the edges using a fork.
- Add the scraps to your other dough disc. Place pie pan in the freezer.
Prepare the Filling
- Preheat the oven to 400°F.
- Whisk the cornstarch and water together. Set aside.
- In a medium sauce pan on medium-low heat, add 1 cup of berries and the sugar. Stir frequently until all sugar is dissolved. Turn the heat to medium. Add the cornstarch and water mixture. Bring to a gentle simmer. Let simmer for a few minutes, then remove from heat. Add the butter, lemon zest, and cinnamon. Set aside.
- Beat the egg and heavy cream together. Set aside.
- Next, prepare the top crust. Remove the other dough disc from the fridge and place on a floured work surface. Roll out the dough into a 12 inch circle, flouring over and under the dough as you go to prevent sticking. With a sharp knife or pizza cutter, cut the dough into 1 inch strips. You can cut the strips smaller or larger depending on your style.
- Combine the berry sauce with the rest of the blueberries. Pour it into the pie pan.
- Create a lattice on top of the pie (I'll get videos someday, for now look here).
- Smush the edges of the lattice top pieces into the frozen crimped edges.
- Brush top and edges with egg wash.
- Place a baking sheet in the lower third of the oven. This prevents any possible drips from burning. Place the pie pan on the middle rack in the oven and bake for 15 minutes at 400°F. Then lower oven temperature to 350°F and bake for 35 minutes or until crust is golden and filling starts to bubble. If the edges start to get too dark before the crust bubbles, you can tent it using a pie shield or aluminum foil.
- Let cool for 3 hours. After 3 hours, you may eat it but it will be a little juicy. If you put it in the fridge it will set up nicely.
- Serve with vanilla ice cream!
Notes
Blueberry Pie (6 cup version)
Ingredients
Crust
- 3 1/2 cups (420 g) flour
- 3 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 cup (2 sticks) cold unsalted butter
- 1/3 cup + 1 tablespoon vegetable shortening
- 11 tablespoons ice water
Filling
- 6 cups blueberries, fresh or frozen*
- 3/4 cup sugar
- 3 tablespoons water
- 3 3/4 tablespoons cornstarch
- 2 tablespoons butter
- 3/4 teaspoon lemon zest
- 1/4 teaspoon cinnamon
- 1 large egg beaten
- 1 tablespoon heavy cream
Instructions
- First make the crust. In a medium sized bowl, combine flour, sugar, and salt. Stick the bowl and a pastry cutter*/fork in the freezer.
- Cut the butter and shortening into chunks. Take the bowl from the freezer and add the butter and shortening. Using a pastry cutter or fork, cut the butter into the flour mixture until the mixture resembles a coarse meal. The biggest chunks of fat should be pea sized and all fat chunks should be coated in flour. Alternatively you can pulse in a food processor to get the same result.
- Place the bowl in the freezer again. Prepare the ice water.
- Remove the bowl from the freezer. Keep adding ice water 1 tablespoon* at a time, gently tossing the mixture with a fork. Fully combine the water before adding more. When you can squeeze the dough in your fist and it forms a ball, it's ready. If the dough still crumbles and doesn't stick together, keep adding water one tablespoon at a time.
- Gently knead the dough together in the bowl so it forms a cohesive ball. Split the dough in two uneven pieces. One piece should be about 70% of the dough, the other about 30%. Gently flatten each ball into a disc about 1 1/2" tall.
- Wrap both discs in plastic wrap. Place in the fridge to rest for 2 hours.
- Remove the larger disc. Lightly flour a work surface. Roll out the disc, flouring over and under the dough as you go to prevent sticking. Roll the dough to 14.5" in diameter.
- Fold the dough in half, and then in half again. Gently place it in the pie pan and unfold. Ease the dough into the pan rather than stretching it to get it in the edges. Then gently press the dough to the sides of the pan. Trim the edge of the dough so that it only overhangs the pan about 1/2" an inch. Fold the dough underneath itself to create a thick edge. Create scallops by pinching with your fingers, or crimp the edges using a fork.
- Add the scraps to your other dough disc. Place pie pan in the freezer.
Prepare the Filling
- Preheat the oven to 400°F.
- Whisk the cornstarch and water together. Set aside.
- In a medium sauce pan on medium-low heat, add 1 1/2 cups of berries and the sugar. Stir frequently until all sugar is dissolved. Turn the heat to medium. Add the cornstarch and water mixture. Bring to a gentle simmer. Let simmer for a few minutes, then remove from heat. Add the butter, lemon zest, and cinnamon. Set aside.
- Beat the egg and heavy cream together. Set aside.
- Next, prepare the top crust. Remove the other dough disc from the fridge and place on a floured work surface. Roll out the dough into a 11 inch circle, flouring over and under the dough as you go to prevent sticking. With a sharp knife or pizza cutter, cut the dough into 1 inch strips. You can cut the strips smaller or larger depending on your style.
- Combine the berry sauce with the rest of the blueberries. Pour it into the pie pan.
- Create a lattice on top of the pie (I'll get videos someday, for now look here).
- Smush the edges of the lattice top pieces into the frozen crimped edges.
- Brush top and edges with egg wash.
- Place a baking sheet in the lower third of the oven. This prevents any possible drips from burning. Place the pie pan on the middle rack in the oven and bake for 15 minutes at 400°F. Then lower oven temperature to 350°F and bake for 30-45 minutes or until crust is golden and filling starts to bubble. If the edges start to get too dark before the crust bubbles, you can tent it using a pie shield or aluminum foil.
- Let cool for 3 hours. After 3 hours, you may eat it but it will be a little juicy. If you put it in the fridge it will set up nicely.
- Serve with vanilla ice cream!
