RSS

Blueberry Pie

13 Aug

Some people have knacks for different things: a natural green thumb, the ability to see a design in their head, or maybe to be able to whip up any sort of pie on any occasion. Let’s just say my talents do not lie in the latter- or so I thought. Berry Pies have always been my great nemesis- I remember distinctly crying on several occasions over how awfully soupy it was or that I got the sugar ratio horridly wrong. For those of you who fear pies or berry pies at least (which I find the hardest kind), have no fear. This is a fail safe recipe! Why? because you get to cook the cornstarch BEFORE you hide it in the pie. There is no crossing your fingers and praying that your pie will not be runny, no more cringing as you cut into the first piece– you can confidently serve this pie to your best company!

So why you might ask did I decide to attempt a berry pie? Our first anniversary! I wanted to do something special as a dessert- what better for the man that should have “blueberry” as his middle name?! ;)

 

 

Filling:

 

Pastry:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 1 egg
  • 2 tablespoons water
  • 1/2 tablespoon vinegar
  • Flour, for dusting
  • Sugar, for sprinkling on top

 

 

Directions

Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

Preheat oven to 425 degrees F.

Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.

Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!

 

 

 

*Taken from Food network’s website under “Country Blueberry Pie”

 

 

About these ads
 
4 Comments

Posted by on August 13, 2012 in Berry, Blueberry, Dessert, Pie

 

Tags: , , ,

4 responses to “Blueberry Pie

  1. Gary Lum

    August 13, 2012 at 6:45 pm

    Yum

     
  2. Dianne Capoccia

    August 13, 2012 at 9:25 pm

    I’m sure it was scrumptious and didn’t last even more then 2 days!

     
  3. thekalechronicles

    August 13, 2012 at 9:27 pm

    Good for you — not much is better than homemade blueberry pie (and you did the cutouts, too).

     
  4. vivilinh

    August 14, 2012 at 6:14 am

    your crust is so perfect!!

     

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
Follow

Get every new post delivered to your Inbox.

Join 171 other followers

%d bloggers like this: