Oh, hey! Happy July! My friends and I have this summer jam packed with fun things to do so things have been a little crazy (but very fun!) around here. Last weekend we went to Breastfest in SF (a beer festival that gives its proceeds to low-income women with breast cancer). This is the 2nd year in a row we’ve attended, and we had a blast.
Let me tell you what would have made this past weekend even more spectacular…this blueberry pie. I’m not even trying to brag about my old roomie’s blueberry farm, but I can’t help it. These are seriously the best blueberries I’ve ever tasted! Damn. And it makes me sad to think that blueberry season (in California) is coming to an end soon.
Fortunately, blueberry pie tastes just as spectacular with frozen blueberries so this recipe is a keeper regardless of what time of the year you want to indulge.
When making pastries, you want the butter to be cold, cold, cold! Either use it right away after taking it out from the fridge or if it’s been sitting out for more than 5 minutes stick it in the freezer for about 10 minutes.
Alright, and we’re off! First, we make the crust. This crust is spectacular! Super flaky and very easy to make! I made mine thin but you can pretty much make it as thick or thin as you want!
Cut in the butter until it is crumbly. You don’t need to mix it too well. The small chunks of butter is what makes the crust nice and flaky. I used a pastry blender but you can just use two knifes, a knife and a fork, two forks, a food processor…whatever really!
Then you add the ice water and mix everything together with a rubber spatula (or your hands!). Keep adding water a tablespoon at a time until you get a nice consistency (not too dry and not too wet). It’s too wet if it’s sticking like crazy to your hands, and it’s too dry if the dough keeps falling apart.
Shape the dough into a nice ball.
Then use your Hulk-like strength and break the ball into two equal pieces. A food scale, although not necessary, comes in handy for things like this.
Now, Armen (the lovely woman behind this recipe) doesn’t refrigerate her dough after she makes it. And you don’t have to refrigerate it, but if you do it will be a lot easier to work with. You can just pop it into the fridge for 15-30 minute if you have time. Honestly? I wrapped mine up in plastic wrap and threw it in the freezer for about 10 minutes. (Shhhh, don’t tell).
After the dough has chilled, roll out the dough into two equally sized disks, lay the first crust in the pie pan, add the pie filling mixture, and set the second crust on top.
Pinch the ends together, cut some slits in the dough, and pop that sucker in the oven. Then BAM! Delicious pie.
Try not to eat the entire pie by yourself. But we don’t judge here. (Blueberries = antioxidants)
This recipe was adapted from Sierra Cascade Blueberry Farm.
- 2 sticks (1 cup) cold butter
- 2 cups flour + extra flour for rolling
- 1 tsp sugar
- 1 tsp salt
- 1/4 cup ice water + 3 tablespoons
- Optional: 1 egg + 1 TB water for brushing on the crust
- 6 cups blueberries (fresh or frozen) for a deep dish pie
- ¾ cup sugar
- 4 tablespoons corn starch
- 1/2 tsp cinnamon
- 1 tablespoon fresh lemon juice
- Combine the 2 cups of flour, sugar and salt until well incorporated. Then, cut the butter into small cubes and add to the mixture. Using a pastry cutter, cut the butter until you get corse peices in the mix. You don’t want the pieces to be too big but you don’t want to mix too much! If you don’t have a pastry cutter, you can pulse everything in a food processor or just use two knives and cut the butter into the flour (a little elbow grease never hurt anyone!).
- Then add 1/4 cup of the ice water and mix everything together. You are basically shooting for a consistency where the dough holds together (not too dry) but doesn’t stick to your hands (not too wet). For me, this took 1/4 cup plus an additional 3 tablespoons of water. If your dough is still too dry after 1/4 cup, add 1 TB at a time until you get the right consistency. Break the dough into two equal pieces and roll each into a ball. Wrap the dough separately in plastic wrap and pop in fridge for 30 minutes (or if you’re impatient like me, throw it in the freezer for 15 minutes).
- Preheat oven to 350 degrees.
- While waiting for the dough, combine all of the ingredients for the filling and mix throughly. Set aside. When the dough is chilled, roll one ball of dough out on a floured surface until it is an inch or two bigger than the pie pan. Roll the crust back onto the rolling pin, lift the entire thing, and then drape it in your pie pan. Pour in the filling and make sure you distribute the mixture evenly throughout the pie. Roll out the second crust and and using the same method, drape the crust over the top of the pie.
- Roll the top crust underneath the bottom crust, sealing in the edges. Alternatively, you can cut off the excess on the ends and push a fork down on the edges to seal the crusts. (I didn’t want to waste any crust so I folded the crusts together and then sealed everything with a fork.)
- Slice slits in the crust with a knife so that steam can release when it’s baking. To make egg wash, whisk 1 egg with 1 TB water and brush a light layer on top of the pie crust.
- Slide the pie onto a baking sheet (to catch any liquid that may leak) and, depending on your oven, bake for 60-75 minutes. Check on the pie at 60 minutes to make sure it doesn’t burn. My pie took 75 minutes. The pie is done when the crust is golden brown.
- Cool completely before serving to let the filling thicken.