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Homemade Blueberry Pie

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 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang. Set the dough-lined pan aside, along with the other dough round, in a cool place until ready to use.Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.

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.

Basic Pie Dough
  • 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 the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

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.

These directions are really super easy to follow and I think that I have found a new classic for my kitchen.  I didn’t change or modify anything for this post but next time I make a pie, I think I’ll be ready to do my own thing a bit :)
Happy almost Friday (kinda, sorta) lol ;)


Wednesday 6th of July 2011

Blueberry pie is one of my favorites, this looks wonderful!! Now I want some.. hmmm this website is so dangerous lol :)

Jenn Magofna

Wednesday 6th of July 2011

It was pretty amazing... I still have enough blueberries for another pie ;) yay!