FREE Shipping On Orders $25 and Above!

Blueberry Pie Recipe

We have another yummy dessert recipe to share with you today! This Blueberry Pie recipe looks so good it could win a baking contest on looks alone! With baking season upon us, this is definitely the recipe to bring to a family gathering.

This recipe was shared with us by our friend on Instagram @thekitchenbachelor!

                      KITCHEN PRODUCTS USED

                    • French Rolling Pin

                    • INGREDIENTS

                      For Crust

                      • 2 3/4 cups all-purpose flour (326g)
                      • 1 1/2 tsp salt
                      • 16 tbsp cold unsalted butter (227g)
                      • 1 cup vegetable shortening (184g)
                      • 6-9 tbsp ice water

                      For Filling

                      • 4 pints fresh blueberries, washed and drained
                      • 1 cup granulated sugar
                      • 1/2 cup all-purpose flour, for thickening
                      • 2 tbsp lemon juice
                      • 2 tbsp melted butter
                      • 1/4 tsp cinnamon
                      • coarse white sugar or cinnamon sugar for sprinkling

                          INSTRUCTIONS

                          For Crust

                          1. Whisk together the flour and salt. Slowly work in the fat (butter or shortening) with a pastry cutter or your hands. Make sure not to work the fat in too finely, there should still be some larger chunks. If using butter, make sure to work quickly to keep it cold!
                          2. Add ice water 1 tbsp at a time, mixing with a fork until a shaggy dough forms. It should be flaky, but not dry.
                          3. Divide the dough into two pieces, with one larger than the other (roughly 2/3 and 1/3). Form them into rough disks, wrap with plastic wrap, and chill in the fridge for at least 30 minutes.
                          4. Roll the crust out about 1/8" thick and 12-13" wide. The Zulay Kitchen French Rolling Pin came quite in handy here! I chilled it in the fridge with the dough for about 10 minutes to help keep the dough cold while rolling. Carefully transfer the crust to the pan (I recommend rolling out the dough on a piece of parchment or silicone mat, and then lifting the whole mat and inverting it to help transfer the dough.)
                          5. Place the pan with the dough back into the fridge and preheat the oven at 425°F.

                          For Filling

                          1. In a large bowl, whisk together the sugar, flour (or other thickener of choice) and cinnamon.
                          2. Add the blueberries, lemon juice, and melted butter. Carefully mix to fully coat the berries, being careful not to break them (a couple is fine, you just don't want a pie full of crushed berries!).
                          3. Remove the crust from the fridge and with a fork, dot the bottom with holes. Scoop the filling into the pie dish.
                          4. Roll out the top crust to the same thickness as the bottom crust. Don't worry, it won't be as large. Carefully cut into 3/4" thin strips and place into a lattice over the pie filling. Alternatively, you can just place the top crust on. Trim off any excess dough, and crimp the edges together with your fingers or a fork. If you're not making a lattice, make sure to cut some slashes in the top dough to allow steam out! Sprinkle the dough with the coarse sugar or cinnamon sugar.
                          5. Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for another 40-50 minutes. Watch carefully, and if the edges start to get too brown, cover them with tinfoil. The pie will be done when the crust is golden brown, and the blueberries are bubbling.
                          6. Remove the pie from the oven and allow to cool for at least 1 hour before serving.
                          7. Enjoy!

                                    Leave a comment

                                    Please note, comments must be approved before they are published