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I just love baking homemade pie. It is such a satisfying feeling. When I slip the pie into the oven I can barely wait for the sweet aroma to permeate the air throughout my home. My favorite summer pie is blueberry. I’ve been patiently waiting for that little container full of blueberries that say Hammonton, NJ I love that they are local. I wouldn’t dare bake my pie without these fresh berries, and I’d never bake this pie any other time of year. I’m day dreaming in the cold winter months of baking the pie. It’s the anticipation that makes it even sweeter on that first bite. I will be sharing this pie with my Mother-in-law Helen. She is turning 89 years young on the 23rd of June. I happen to know that she too loves blueberry pie.

Fresh blueberries

Fresh blueberries

 

Fresh blueberries, freshly squeezed lemon juice, Lemon zest, pure cane sugar, cornstarch, salt.

Fresh blueberries, freshly squeezed lemon juice, lemon zest, pure cane sugar, cornstarch, salt.

 

Roll pie crust.

Roll pie crust.

 

Pour filling into prepared crust.

Pour filling into prepared crust. Slip little bits of unsalted butter into the blueberry mixture.

 

Brush on milk and sprinkle with sugar.

Brush on milk and sprinkle with sugar.

 

 

Let pie cool completely. Refrigerate for several hours before serving.

Let pie cool completely. Refrigerate for several hours before serving.

Blueberry Pie

4 heaping cups fresh blueberries

1 ½ teaspoons fresh lemon juice

1 teaspoon finely grated lemon zest

¾ cup of pure cane sugar, or granulated sugar

4 tablespoons cornstarch

¼ teaspoon salt

2 tablespoons cold unsalted butter, cut into pieces

Place washed berries in a large bowl. In a small bowl, stir sugar, lemon juice and zest, cornstarch, and salt. Combine the mixture with the blueberries stirring gently to coat. Pour the blueberry mixture into a prepared pastry crust. Tuck dots of cold butter into the berries. Top with your 2nd crust. Flute the edges of the pie. Cut a hole in the center for an air vent. Then cut slits in the top of the pie around the circle. Refrigerate the pie for 30 minutes. Please don’t skip this step; it gives you a flakier crust. Use whole milk with a pastry brush to wash the top of the crust. Sprinkle with sugar. Bake in a 375 degree oven until the crust is golden and the pie is bubbling in the center. About 50-60 minutes. Transfer to a wire rack to cool. Cool completely. I cool my pie for 3-4 hours before cutting into the pie. After cooling my pie I refrigerate it overnight. I love it ice cold. You can serve the pie room temperature as well.

Double crust pastry

2/3 cup solid shortening, very cold

2 cups all-purpose flour

1 teaspoon salt

6-8 tablespoons ice cold water

*For a sweet crust add 2 tablespoons superfine granulated sugar

In a medium bowl stir the flour and salt with a whisk. Add the shortening and cut in using a pastry blender till the mixture resembles tiny peas. Add the ice cold water 1 tablespoon at a time mixing with a fork until the dough starts to form a ball. Take the dough out of the bowl and knead just to form a disc. Wrap in plastic and refrigerate for 1 hour.

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