Javacupcakers! Guess what?! I made a pie! From scratch! Check that beast off of the bucket list … AND it wasn’t hard!!
I feel like pie crust is one of those things that everyone is a little scared to make. Not gonna lie. I was super intimidated! But, I made it work and for a 1st time try, I’m super happy with myself. I definitely have a better idea of how to work with the dough and I’m confident that next time it will be even prettier 🙂 It’s a little on the rough side right now, but like I said, I’m super happy with it and proud of myself. On top of that, it tasted phenomenal!
Super side note: The reason I decided to make blueberry pie is that Safeway had their organic blueberries on sale for 2/$1. Yes, people. I just said 2 /$1. We bought 8, it cost us about $10 (with tax) and we saved over $50! Isn’t that crazy… Sort of felt like the crazy coupon people. Except not that extreme because we didn’t get a gift card back and our pantry isn’t stocked up for the next couple of decades, lol… but still. Crazy!
Blueberry Pie (Recipe Source: Williams-Sonoma)
- 2 rolled-out rounds of basic pie dough (see below)
- 4 cups blueberries
- 1 Tbs. fresh lemon juice, strained
- 3⁄4 cup sugar
- 3 Tbs. cornstarch
- 1⁄2 tsp. finely grated lemon zest
- 1⁄4 tsp. salt
- 1⁄4 tsp. ground cinnamon
- 1 Tbs. cold unsalted butter, cut into small pieces
Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, 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 an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.
Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving. Makes one 9-inch pie; serves 8.
- 1 1/4 cups unbleached all-purpose flour
- 1 Tbs. sugar
- 1/4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 3 Tbs. very cold water
To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.
To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.
Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.
Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.