For those of you who have never made a pie, this is the post for you! As a kid, I ate blueberry pie for dessert often. My family picked blueberries every summer, and my mom froze or canned them for the winter months. Yum! My dad’s favourite dessert is pie, so Mom would make pie at least once a week for dessert.
This blueberry pie recipe is simple, easy and sure to work out well when you try it. The crust recipe comes from an Amish recipe book, and the filling is based on the way my mom makes her filling. You can use fresh or frozen berries for the pie filling. I used frozen. There are a couple of surprise ingredients that are in the filling. That’s fun, right?
Once you get the hang of making this pie, you’ll be wanting to bake it all the time. You can try all different fillings, modifying each one to suit your taste for sweet.
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- pie plate
- Kitchen Aid stand mixer
- 2 cups all purpose flour
- 2/3 cup lard or you can use shortening if prefered
- 1 tsp salt
- 3 1/2 tbsp cold water
- 2 tsp vinegar
- 1 egg
- 4 cups blueberries fresh or frozen
- 1/2 cup sugar
- 1/4 cup all purpose flour
- 1 tbsp lemon juice fresh or bottled
- 1/4 cup butter
- Place flour, lard and salt into a stand mixer. Mix until lard is sandy or pebbly in texture. (You can also certainly use your hands instead of a mixer!)
- Mix the water, egg and vinegar together. Add to flour mixture and beat in the mixer until it all comes together as a ball, pulling away from the sides of the mixer.
- Take dough ball out of mixer, and divide into two balls.
- Form each ball into a disk shape. This will help in keeping it round as you roll it out.
- Roll out one of the balls on a lightly floured surface, making sure to turn it and roll. This will keep it round as you work it.
- Place the rolled out dough in a pie plate. Draping the extra dough over the edge of the pie plate.
- Place the blueberries, 1/4 cup of flour and sugar in a large bowl. Combine until the flour and sugar cover all of the blueberries.
- Pour the blueberries into the pie plate.
- Sprinkle the lemon juice over the blueberries.
- Cut the butter into cubes and sprinkle evenly over the blueberries.
- Roll out the second pie crust and place on top of the blueberry filling.
- Crimp the edges of the crusts together, and cut at least four slits in the top crust to allow steam to escape.
- Place in 350 degree F heated oven. Set your timer for 40 minutes and check it. When the crust is nicely browned, and the filling is bubbling out a bit, it is done. Remember to let it sit for a while to cool and thicken.
I’ve been baking pies with this crust recipe for at least 15 years, and it has always turned out well. It is not finicky. You won’t wreck it, I promise. It should be called “The Indestructible Pie Dough”!
That being said, let’s talk about blueberries for a minute, okay? If you can get your hands on some wild blueberries, go for it! I grew up only eating wild blueberries from the bush in Northwestern Ontario, and they are by far superior to the farm grown ones that we get in the store. The odd time, I have tasted a very good store-bought berry, though. So, we do what we can, right?
A bit about the technique. I have used my Kitchen Aid mixer for this pie dough, but you absolutely don’t need one. You can use a pastry blender to blend the flour and lard, and then just use your hands to mix in everything else. Don’t worry if you don’t own a stand mixer!
So, there you have it! This blueberry pie is absolutely delicious. You will definitely want to try out the recipe.
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