Saturday, August 6, 2011

Blueberry Pie

I scored a huge box of fresh, local blueberries at the Langley Community Farmers Market recently. Plump and juicy, bursting with that tangy-sweet flavour, these little blue jewels demanded to be stuffed immediately into a delicious pie.
Farm Fresh Blueberries
This is my favourite recipe for blueberry pie. The pastry crust I prefer for this pie uses all butter (pâte brisée), recipe included after the jump. If making pie pastry intimidates you or if you're in a hurry, then use a purchased double-crust pie shell. I hope you like it!

Blueberry Pie with all-butter pastry crust

Blueberry Pie
Adapted from a recipe by Simply Recipes by Elise Bauer
You've been served... pie.

Equipment required: pie pan or dish, bowl.
6 cups fresh blueberries, rinsed well
1/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
3 tablespoons unsalted butter
Double Crust Pie Shell (recipe below)
Egg wash of 1 egg beaten with 1 tablespoon of milk

  1. Carefully mix together blueberries, flour, sugar, cinnamon, lemon juice, and lemon zest in a bowl. If you are using a purchased, unbaked pie crust, skip to Step 3.
  2. On a lightly floured board, roll out half of the pie crust into a circle to a thickness of about 1/8". Gently lay rolled-out crust onto a pie plate. Refrigerate for about 30 minutes to chill.
  3. Pour filling into pie plate onto bottom crust. Take the 3 tablespoons of butter and place bits of it all over the top of the blueberry filling. Roll out the rest of the pastry, and cover pie, crimping the edges. If using a purchased crust, unwrap top crust and place on top of the pie, crimping edges. With a sharp knife, cut slits in top of pie to vent steam. Refrigerate pie for about an hour to chill.
  4. Pre-heat oven to 425° F. Brush egg wash over top of pie and place in the oven in the middle rack. Put a cookie sheet on the rack underneath to catch any mess. Bake for 20 minutes at 425° F, then reduce heat to 350° F for about 40 minutes, or until crust is golden brown and filling is bubbling. Cool pie on a rack and serve slightly warm or at room temperature. Store uneaten pie (if there is any!) in the refrigerator, covered.

Pâte Brisée: All Butter Pie Crust
Makes pastry for a double-crust pie. For single crust, just cut recipe in half.

Equipment required: Food processor, rolling pin.

2 1/2 cups all-purpose flour
1 cup unsalted butter, VERY cold, cut into cubes
1 teaspoon salt
2 teaspoons sugar
3/4 cup ice water

  1. Make sure your butter is very, very cold. Put all ingredients except water in a food processor, and pulse until mixture has pea-sized crumbs.
  2. Add water 1 tablespoon at a time, until mixture just starts to hold together.
  3. Dump out mixture onto a lightly-floured board. Gently bring mixture together with your hands and cut in half, gently shaping into 2 discs. Handle as little as possible. Wrap in plastic wrap and place in refrigerator for about an hour.
  4. Roll out as above in blueberry recipe, or use as you like.


Linda said...

This really looks like my kind of pie - it looks SO good. But I like almost any kind of pie. ;)

I always use shortening in my pie crusts, because the one time I tried butter it was a bit tough - I think I overworked it. Reading your post, I think I've worked up my courage to try it again!

lulu said...

Thanks Linda - it IS a fantastic pie! I almost always use shortening/butter crusts as well, but I like the flavor of the butter crust in combination with the blueberries. You're right - it is a challenge to make!