This was the best homemade blueberry pie I’ve ever tasted. Seriously. 100% homemade and with very little sugar! Keep reading because you are going to want to find out how my Auntie made it.
California was a great trip. It was filled with fun family memories, visits with friends that I haven’t seen in a long time and work -a lot of work. One of my “work-that-was-fun” things was my tip to a Dairy farm and visit to a cheese making facility thanks to the California Milk Advisory Board.
Don’t you just want to eat the screen?? There is a “secret” ingredient in the pie that brought out the sweetness from the nearly 2lbs of blueberries!
The crust was sweet, flakey, and baked to perfection. The inside was just… juicy, fresh and heavenly. One of my favorite things about this pie was that by using fresh blueberries, the filling retained its texture.
I had this last piece for breakfast the next day. Auntie said that she always bakes pies the night before -never the same day- and leaves them on the kitchen counter overnight.
Besides the blueberry pie, we also had salad, ribs and corn on the cob. Baby G, being as sneaky as he is, would gum my corn -and suck on its juices- while I was busy eating.
I know. You want to pinch his cheeks too. I do it all the time.
Back to my Auntie’s amazing blueberry pie recipe. The basis for the recipe is so good that it can be used year round. Just substitute the blueberries for the same amount of fresh fruit. “Fresh” being the key word.
Good Every Time Pie Crust & Auntie’s Blueberry Pie
This crust is a traditional butter pie crust. Prep:10 minutes + at least 15 minutes for freezing ingredients + at least 1 hour for chilling dough. Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
- Yield: One 9inch pie 1x
For Pie Crusts:
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup chilled (2 sticks) unsalted butter, cut into pieces
- 4 to 6 tablespoons ice water
For Blueberry Pie:
- 8 cups (about 4 pints) blueberries
- 1/2 cup sugar + 1TB sugar, divided
- 2 TBs unsalted butter, cut into small pieces
- 2 TBs cornstarch
- 2 TBs all-purpose flour
- Juice of 1/2 lemon
- 1 tsp cinnamon + 1/2 tsp, divided
- 1 large egg yolk
- 1 TB heavy cream
- Make sure all your ingredients are thoroughly chilled before you begin. I freeze my cubes of butter the night before if I know I plan on making pie crust the next day. Place the flour, salt, and sugar in a medium bowl, and stir to combine.
- In a food processor, pulse together the cold butter and flour mixture until it is the texture of cornmeal. A few pea-size pieces of butter is ok. (If using a pastry cutter or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible.)
- Add 4 tablespoons of ice water and pulse again until the dough forms a ball. (If doing by hand, gather the dough and gently press into a ball.) It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight. ***Make-Ahead Note: The pie dough can be made ahead of time, wrapped plastic wrap, and kept in the fridge for up to five days. Or it can be made way in advance, frozen, and then placed in the fridge to defrost five days before using.
- Remove disks from refrigerator. Between two sheets of lightly floured parchment paper, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
- Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter.
- Place blueberries in a large bowl. Add sugar, butter, cornstarch, flour, 1 tsp of cinnamon and lemon juice; stir to combine.
- Fill pie with blueberry mixture making a mound over the center.
- Assemble top crust, and cut away the excess overhang. Flute the edge of the crust using the pointer finger of one hand and the thumb and pointer of the other hand.
- Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool.
- Freeze or refrigerate pie while preheating oven to 400 degrees, with rack in lower third.
- Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes.
- Reduce oven temperature to 350 degrees. Evenly sprinkle top of pie with 1TB sugar and 1/2 tsp cinnamon. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, about 40 minutes more. If your pie top is browning too dark, cover pie with foil paper for final 10-15min (this varies by oven).
You can freeze this dough for a future pie. To freeze: divide dough, flatten into a round disc and either wrap in saran wrap or inside quart size zip bag. To use, defrost for about 15 min on counter -just long enough to be able to roll dough. Vegan Option: Substitute butter with coconut oil. Make sure the coconut oil is in its hardened state so you can work with it into a dough.