I was out with friends recently when one of them happened to admit that she had never made her own pie crust before, but what really startled me was in the next moments it seemed like just about everyone there agreed with her! I stayed quiet, and until that moment I had never considered myself to be a pie crust snob, but honestly, I’m so used to making my own crust I can’t imagine having it any other way.
There used to be a saying that went something like, “It’s as easy as pie.” Making pie crust really is easy, and when my granddaughter asked me this week if we could make a blueberry pie together, I thought it was a great idea! What follows is the best blueberry pie recipe that is also so easy a 10 year old can make it!
The Best Blueberry Pie
- 2 1/4 cups unbleached all-purpose flour
- 2 Tblsp. sugar
- 1/2 tsp. salt
- 8 Tblsp. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 1/2 cup veg. shortening (I prefer Crisco)
- 5-6 Tblsp. very cold water
In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter and shortening into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
Add the very cold water a little at a time and mix with a fork just until the dough pulls together to form a ball. Wrap dough in plastic wrap and chill in the refrigerator for no longer than 30 minutes.
When ready to roll out the dough, cut the dough in half and pat each half into a round, flat disk. Roll out one disk on sheet of wax paper into about a 12-inch round (you may need to lightly flour the rolling pin to prevent the dough from sticking to the pan). Once dough is about twelve inches in diameter, pick up the dough using the wax paper and evenly line the bottom of the pan or dish. Then remove the wax paper and discard.
- 4 cups fresh blueberries*
- 1 Tablesp. fresh lemon juice
- 3⁄4 cup sugar
- 3 Tablesp. cornstarch
- 1⁄4 teasp. salt
- 1⁄4 teasp. cinnamon
- 1 Tablesp. cold unsalted butter, cut into small pieces
Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl stir the sugar, cornstarch, salt and cinnamon together.
Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pie pan. Dot with the butter.
Roll out remaining dough and carefully position it over the filled pie. Trim leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut 3 to 4 inch asterisk (*) across the center of the top of pie to allow steam to escape during baking.
Position pie on a rack in the lower third of a preheated to 375°F oven.Bake the pie until the crust is golden brown and the filling is thick and bubbling, about 50 to 60 minutes. Allow pie to cool completely to set about 2 hours. (This will help in cutting and serving the pie.)
Serve topped with whipped cream, vanilla ice cream or just by itself. Enjoy!
*Note: You can use frozen blueberries without having to thaw them first. Simply increase the baking time by 10 to 15 minutes.