U-Pick Blueberry Pie

Ahhh….back from a fantastic family vacation in Michigan!  We did a bunch of fun things besides being at the beach.  The day before we left we visited Andrew’s U-Pick Blueberries, a nice family farm with tons of berries ready to be picked.  We made it 45 minutes before their stand closed and picked 7 lbs of blueberries to bring home.  While picking, I day-dreamed of what to do with them…jam, pie…yum!  The kids enjoyed getting lost in the dense bushes!

Here was my first stab at Blueberry Pie!

Flakey Pie Crust – easy and really turned out flakey and delicious!  (yield 1 pie crust, double the recipe to make a double crust pie)

1 1/2 C flour

2 TB sugar

1/2 tsp salt

1/6 C cold shortening (Crisco) – note: measure 2 tablespoons and 2 teaspoons

1/3 C cold butter

1/4 C water

Combine all dry ingredients and cut in shortening and butter until pea-sized crumbs are achieved.  Add water and mix until the dough comes together.  Roll dough evenly until it is 1/8 inch thick.  I then refrigerated for 15 minutes, which made the dough easy to work with.

Kitchen tip:  I rolled my dough in between two sheets of wax paper that were dusted with flour.  Wow!  This really makes it easy to lift into a pie plate without sticking to the surface or rolling pin.

Note:  I doubled the recipe to make a double crust pie.

Blueberry Pie Filling:

4 C blueberries

2/3 C sugar

7 TB corn starch

3 TB water

2 TB lemon juice

1/2 tsp cinnamon

1/5 tsp allspice

Place all the blueberries in the pie crust.  Mix the remaining ingredients and pour over the blueberries.

The pie is ready to bake, unless you want a top crust.  Roll out dough for a top crust and place on top.  Pinch the sides together all the way around the pie and make slits in the top of the crust to vent.

Yay for new kitchen gadgets!  (Thanks Mom!  Kitchen gadgets are the best gifts!!)  I used a silicone pie shield which worked perfect so the pie crust didn’t brown or burn.  If you don’t have  a pie shield, then cover the crust edges with aluminum foil all the way around to get the same results.

Bake 375° for 1 hour, until crust is golden and the filling is bubbling.

The crust turned out perfectly golden brown!  Can’t wait to serve up a warm slice with dab of vanilla ice cream!


3 responses

  1. looks good! wow, 7 lbs in 45 minutes? we picked 5 lbs in 2 hours. 😉 i used my blueberries in a fruit tart. 🙂

    1. So much fun to pick…you appreciate every single little berry! 😉

  2. One can really pick blueberries where I live… it’s a shame – this tart looks incredible… what a colour!

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