I love pies. No, seriously, I LOVE PIES! There are a few restaurants here in Chicago that serve nothing but pie and coffee, and it’s probably the best thing ever invented. The coolest thing about pies is how they change throughout the year based on available seasonal produce. From pumpkin and apple pie in the fall/winter to berry pies in the spring/summer, all of them are worthy and oh so delicious! Why is pie so good?! Seriously! it’s good for dessert, good for a snack, and dang good in the morning as breakfast with coffee. All pies are really easy to make from a skill level, they just require a little bit of time and love. If you’ve ever wondered how to make a blueberry pie recipe, don’t fret because Blueberry pie is probably on the easier side given you just toss the blueberries around with a few ingredients and dump’em in your pie shell and you’re good! There is something to be said though about making a homemade pie crust and serving it with fresh blueberries (and in season).
All pies need to start with good ingredients, and for me the absolutely best part of any pie is the crust. I mean no one walks around talking about or eating just the filling. No, they talk about the crust and just how flaky it is and perfectly complements the filling. We use Bob’s Red Mill products for all things baking. They have a wonderful assortment of flours, from whole wheat pastry, to artisanal pastry, rye, gluten-free, you name it, they make it and make it well. Bob’s Red Mill All Purpose Flour is seriously the best all-around flour to always have on hand in your kitchen cabinet. It is an absolute STAPLE in our household. I use it for the breading on fried chicken, I use it to make cakes, I use it to make breads, and of course I use it to make pie’s like this blueberry pie recipe. It’s got enough protein to make rustic bread recipes and delicate enough to make elegant cakes. I mean where else can you get something like that? You can’t!
When making pie crusts it’s seriously as simple as adding your ingredients to a food processor while slowly drizzling in cold water until it becomes mealy, and the dough sticks together when you squeeze or pinch it together. All in all, it probably takes less than 5 minutes to make the dough and roll it out. SCORE! The most important part of making your dough recipe is to ensure that the butter and water are ice cold, that way it will help your crust keep its shape and remain tender and flaky. Oh yeah, quick tip for making a homemade pie crusts – use rendered back on fat, you’ll thank me later. I know, I know that may sound crazy, but I promise every southerner will give you a round of applause if you do this.
One you have your dough, cut it in half and roll each out until it’s about 1/8” thick and then stack them in between parchment paper and chill before it’s ready to use. It’s always good to chill the dough and let it rest before doing that final prep up and bake. If you keep working the dough without it resting, it won’t turn out as well. While the dough is resting this is great time to make the filling which literally consists of rinsed fresh blueberries, along with lemon juice, cinnamon, sugar and flour. The flour is in there to act as a thickening agent with the liquid from the lemon juice as well as the blueberries. As the pie heats up in the oven the flour and liquid will cook to help ensure the filling is thick and not runny. Once you’ve tossed all of those things together just simply add it to your pie pan that is molded with 1 pie dough and then cover with the other rolled out pie dough. Now at this point you can make those crinkled edges like I did or simply use a fork to press them together. This part is totally up to you and whatever you like. The hard part now is waiting for it to bake and cool before eating it. It’s brutal so go get out of the house so you aren’t stuck around smelling it the whole time. Finish this beauty off with some ice cream, whipped cream and mint and you’ve got yourself one heck of a blueberry pie!
Why is pie so good?! Seriously! it’s good for dessert, good for a snack, and dang good in the morning as breakfast with coffee. All pies are really easy to make from a skill level, they just require a little bit of time and love. Blueberry pie is probably on the easier side give you just toss the blueberries around with a few ingredients and dump’em in your pie shell and you’re good! There is something to be said though about making a homemade pie crust and serving it with fresh blueberries (and in season). Oh yeah, quick tip for making a homemade pie crusts – use rendered back on fat, you’ll thank me later 🙂 Try out this delicious homemade fresh blueberry pie recipe that you will be proud to serve your guests!
Homemade Fresh Blueberry Pie Recipe
For the Crust:
- 3 cups of Bob’s Red Mill All-Purpose Flour
- 2 ½ sticks of ice cold unsalted butter
- 1 tablespoon of sugar
- ½ teaspoon of sea salt
- 4 to 6 ounces of ice cold water
For the Filling:
- 6 cups of rinsed fresh blueberries
- juice of 2 lemons
- 1 teaspoon of cinnamon
- 1 cup of sugar
- ¼ cup of Bob’s Red Mill All-Purpose Flour
- 2 tablespoons of unsalted butter melted
- 1 tablespoon of turbinado sugar
Dough: In a food processor, process flour, butter, sugar and salt until the fat is the size of a small pea. At this point slowly drizzle in the cold water until the dough moistens up. Next, sprinkle on some flour to a cutting board or clean surface and place the pie dough on the floured surface. Form, do not over work, two dough balls from the pie dough. Once formed, roll out the dough balls until they are large enough to fill up a 9" pie tin. Stack the dough in between parchment paper on a sheet tray and chill.
Lay down one of the rolled out dough balls into the pie tin and set the other aside.
Filling: In a large bowl mix together blueberries, lemon juice, cinnamon, sugar, and flour until thoroughly combined. Once mixed place in the pie tin with the dough in it. Cover the pie with the other rolled out dough ball and trip around off any access dough. Crinkle the edges or press with a fork.
Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar.
To Bake: Bake at 375° for 35-40 minutes or until the pie is browned on top and firm. Once cooked, remove from the heat and let cool completely on a rack.
Serve with ice cream, whipped cream and mint.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.