So this being blueberry season, and my friends being avid home-cooks just like me, I decided to put up my favourite blueberry pie recipe. I’ve searched high & low over the years for the best blueberry pie concoction – one that made the most of fresh, ripe berries and doesn’t call for the nasty blueberry filing that many recipes say can be doctored in to something edible. 😛
I’ve got nothing against “easy,” but seriously – fresh blueberry pie just isn’t hard. Fresh berries combined with a bit of sugar, a bit of lime juice, and a bit of thickener vs. a can of tiny blueberries and some high fructose corn syrup? It’s a no-brainer for me. And it makes its own incredible juice, sweet (but not cloyingly so), and paired with the easy piecrust I’m including, it’s a no-can fail. If you want to use the roll-out or frozen piecrust, that honestly works too – because the heart of this recipe are the blueberries, not the crust. If you like blueberries, I promise you will not be disappointed by this recipe.
The recipe is adapted from The Gooseberry Patch’s recipe book From Grandma’s Kitchen, and if my grandmother had been known for making blueberry pies, she definitely would approve. 😉
Fresh Blueberry Pie
- ¾ c. sugar (sucanat is delicious in this recipe)
- 3 T. cornstarch or arrowroot
- ⅛ t. sea salt
- ½ t. cinnamon
- ¼ t. freshly grated nutmeg
Mix the above with a wire whisk in a bowl, set aside.
- 4 c. fresh berries, washed and de-stemmed, if necessary.
Toss the blueberries in the dry mixture to coat the berries. There will be extra dry ingredients – just pour it on top of the berries when you load the pie crust.
- 1 T. lime juice
- 2 -9″ pie crusts
- 2 T. butter
Pour the berries & dry ingredients in to the pie crust (unbaked), then sprinkle the lime (or lemon, if you have no fresh limes in the house – I always do) juice over the berries & dry ingredients. Dot the fruit with little bits of the butter, place the top crust on the pie in whatever fashion you’d like – lattice-crust, a full top-crust, or even a top crust with cut-outs from tiny cookie-cutters. Crimp the edges, if you’ve chosen a full top crust without cut-outs, be sure to vent it or you’ll have a mess on your hands. Bake on a cookie tray at 425℉ for 35-40 minutes, or until crust is golden. Cool thoroughly & serve with real whipped cream or ice cream, as desired.
Sue’s Perfect Pie Crust
yield: 1 crust (i.e., double for the blueberry pie)
- 1 c. AP flour (I’ve wanted to tweak this to whole wheat, but haven’t yet)
- ½ c. butter, ice cold & sliced
- ½ t. cream of tartar
- ½ t. salt
- ¼ c. milk
In a food processor, place dry ingredients and butter. Place lid on and pulse until fine crumbles appear – usually about 10 pulses, max. Drizzle milk in and pulse – stop as the dough forms a ball and begins to spin around the processor bowl. Once the dough is formed, extract from bowl, wrap in plastic wrap, and chill for a minimum of 1 hour. Once the time has elapsed and you’re ready to use the dough, flour your surface lightly and roll out to desired size and thickness.
Happy blueberry season!