The Johnson’s sent out an email in the middle of last week warning that the last of the blueberries were being picked. So we were up early on Saturday and off to the farmer’s market to get 6 pints. Some to eat and some to make a pie with. Sharon O’Connor’s Menus and Music email had an enticing blueberry pie recipe. But never satisfied with recipes as written, I added my own signature ideas to make this one. Some changes were intentional and some were driven by lack of an ingredient or two.
First for thickening my fruit pies I like to use Tapioca rather than just plain flour. Then my favorite deep dish pie plate is one made by our friend and potter Betsy Krome and it’s only 8 inches not 10 as the original recipe called for. 8-inch deep dish pies are perfect for our empty nest home. Hence 5 cups of blueberries was reduced to 4. And the usual stash of vegetable shortening had somehow disappeared; therefore, butter replaced the shortening in the pie crust. I added lemon juice and cinnamon just to zest it up a bit. Voila! The Best Blueberry Pie.
THE BEST BLUEBERRY PIE
Makes one 8-inch pie
2 1/4 cups all-purpose flour
1/2 t salt
3/4 cup cold unsalted butter cut into small pieces or 3/4 cup Crisco
4 T water
4 C fresh organic blueberries
1/2 C sugar
1/4 C Tapioca
1 T lemon juice
1/4 t cinnamon
2 – 3 T cinnamon and sugar mixed
1 beaten egg yolk
Combine the flour, salt and butter in a food processor and pulse until the mixture resembles coarse crumbs. With the processor running, slowly add the water until the dough forms into a ball. (You may have to stop and scrape the dough from the sides to be sure it is all blended.) Roll the dough into a ball and divide it in half. Then on a lightly floured counter, press each half into a disk. Wrap in plastic separating the two disks with waxed paper and refrigerate for at least one hour.
In a suitable bowl combine the blueberries, sugar, Tapioca, lemon juice and cinnamon.
ASSEMBLE THE PIE
Preheat the oven to 450F degrees.
On a lightly floured surface (I use parchment, butcher paper or freezer paper) roll out one pastry disk to a 10-inch round. Carefully fit it into the deep-dish pie pan. Trim the crust allowing for about a 1-inch overhang. Mound the filling mixture onto the pie shell. Roll out the other disk large enough to cover the top pie crust with some overhang. Trim the top crust, fold the edge under the bottom crust and crimp the two together. Cut steam vents in the top crust. Brush the top crust with the egg yolk and sprinkle the cinnamon sugar mixture over the top crust.
Bake at 450F degrees for 10 minutes; then reduce the temperature to 350F degrees and bake for 50 minutes longer.
Let the pie cool before cutting into individual serving-size pieces.
Have an idea on how to make blueberry pie differently? Post a comment.