What better way is there to use fresh Summer fruit than in a sweet and delicious pie!
With the abundance of Ontario blueberries at the Farmer’s Market these days, I just had to make a blueberry pie. I thought about it for days until I eventually succumb to the temptation and made one. Pies and pie crust may seem daunting to some, but I assure you that not only are they easy to make, but they are worth the effort! Why give into the cheap thrill of a store bought pie when you can make a simple, delicious one right at home! Your kitchen will smell amazing and your family will be sure to thank you!
What you’ll need:
Pie Crust:
2 ½ cups of All-Purpose Flour
½ tsp Salt
1 cup Shortening, chilled
6 tbsp Ice Water.
Blueberry Pie Filling:
1 cup Sugar
5 tbsp Cornstartch
¼ tsp Salt
½ tsp Ground Cinnamon
4 cups fresh Blueberries
1 tbsp Butter
Measure out shortening and chill for about an hour until well chilled.
In a medium mixing bowl, whisk together flour and salt.
With a pastry blender, or two knives, cut in the chilled shortening into the flour until the mixture resembles coarse crumbs.
Drizzle in 2-3 tbsps of ice water over flour mixture and toss with a fork.
Continue to add water, one tbsp at a time until the dough starts to come together.
Gather up dough to form into a ball, cut in half, with one larger ball and one slightly smaller ball. Wrap in plastic wrap and chill for at least 30 minutes.
Mix sugar, cornstarch, salt and cinnamon in a small mixing bowl.
Sprinkle sugar mixture over washed blueberries and set aside.
Preheat oven to 400°F.
Roll out larger pie crust ball to fit a 9 inch pie dish.
Carefully lift pie crust into pie dish and carefully press into sides.
Pour berries into the crust and dot with butter cut into small pieces. (I forgot to take a picture of this, oops!)
Roll out remaining crust and slice into 1/2 inch wide strips and make into a lattice top. Crimp edges of crust and cover edges with tin foil.
Bake on middle rack of oven for 25 minutes. Remove foil and continue to back for another 15 minutes or until golden brown, making sure not to burn the edges. Remove the pie from the oven and let sit for 1-2 hours before serving. This is by far the hardest part…waiting!
Slice pie and serve with vanilla ice cream or whipped cream.
Oh dang, that looks GOOD! My mother-in-law just dropped off 10 pounds of fresh blueberries. This recipe is definitely getting added to the list.
wow this looks delicious! love your site
Sweet Mercy!! This looks delish!! Thanks for liking my little blog. Your blog is fabulous. I’m your newest follower!! = ))
This pie looks absolutely perfect! Wow. What fantastic process photos.