It’s blueberry season! This means there are blueberries everywhere in markets, and they are cheap so I buy them by the bucket loads. Blueberries for snacks, blueberries in pancakes, cakes, pies and salads…yum! Honestly this is one of my most favourite parts of summer, and I look forward to it every year…being able to eat fruit like it’s candy is the best.
And when it’s fruit season, this also means it’s pie season. Yes, there is a season for pie, didn’t you know? Fresh fruit pies…are there any better desserts out there? How about a blueberry pie served with vanilla ice cream. I die. I could eat the whole thing, seriously.
Slightly warm blueberry pie with a tender flaky crust and a scoop of vanilla ice cream. That right there is summer on a plate my friends.
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening lard
- 1/4 cup water
Blueberry Pie Filling
- 6 cups fresh blueberries
- 1/2 cup to 3/4 sugar
- 4 - 5 tbsp cornstarch
- sprinkle of salt
Making the Blueberry Filling:
In a bowl combine the blueberries, sugar, cornstarch and salt. Set aside.
Making the Pie Crust:
Sift flour, salt and sugar into a bowl.
With a pie cutter, cut in shortening until the particles are pea sized.
Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Donât over mix or the crust will be tough.
Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
Separate the ball into 2 balls: one for the bottom crust and one for the top.
Baking the pie:
Preheat your oven to 425 degrees.
Put one rolled out section of crust into your pie plate. Gently press down.
Add the blueberry filling.
Dot the filling with small pieces of the butter (about 1 - 2 tsp total).
For a simple lattice top, roll out the dough into 10 inch square and using a pizza cutter cut out 14 - 16 long strips about 1/2 inch wide. Then arrange them in a crisscross pattern.
Press together the edges of the crust. Then trim off the extra dough.
Brush the crust lightly with water or milk, then generously sprinkle the crust with a cinnamon & sugar mix.
In your preheated 425 degree oven, bake your pie for 20 minutes.
Then after this time slip a cookie sheet onto the rack below your pie, then reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.
I’ve just started making my fruit pies with a lattice and have discovered that I really really like making them this way. Don’t be intimidated by the lattice, because they are very simple to put together. And the more you make them, the more fancy you’ll get. I’m a little more confident pulling one off, but I’m not at the Martha Stewart level yet…one day.
Now let’s eat pie!
If you’re as blueberry crazy as I am right now, I’ve got more great blueberry recipe links here for your eating pleasure! Enjoy!
For more of my delicious blueberry recipes try these:
- 2 Ingredient Blueberry Jam
- Blueberry Quinoa Pancakes
- Blueberry Buttermilk Muffins
- Blueberry Turnovers
For more delicious blueberry recipes try these from my friends:
- Blueberry & Quinoa Salad with Flax Lemon Vinaigrette by Frugal Mom Eh
- Homemade Blueberry Mint Tea by Mommy Moment
- Blueberry Ice Cream by This Lil Piglet
- Blueberry Cheese Tarts by Simply Stacie
- Blueberry Lemon Cupcakes by My Organized Chaos
- Blueberry Passionfruit Margaritas by Family Food and Travel
- Blueberry Smoothie by Sober Julie
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