Blueberry Pie recipe adapted from “Aunt Molly’s Unbaked Blueberry Pie” by Diana Travisono, named for Amalia Femino
courtesy of The Providence Journal, Gail Ciampa Food Editor/ Providence, Rhode Island
Pastry Crust recipe adapted from Kitchenaid Food Processor Cookbook
I never really cared for blueberry pie before because it was always sticky, gooey and gummy, without the beautiful taste of the fresh berry. Then I made this pie…what a difference, we look forward to blueberry season just to eat this pie. The berries taste so fresh and the pie is not overly sweet. This pie is very quick to put together, you don’t even have to bake a crust if you really don’t want to, just use a graham cracker crust (the author of this recipe does say that a baked crust holds up better, though).
However, when the weather is stifling hot, turning on the oven can be a deal breaker. The pie will still taste just as yummy with an unbaked ( graham cracker) crust, it just may not look as pretty when you slice it. I’m including my pie crust recipe if you prefer a classic baked crust; it is the recipe that came with my Kitchenaid food processor and it’s great. The most difficult thing about making this pie is waiting for it to set. You will be tempted to sneak a bite or two, but hold off and allow it to set up properly, it is worth the wait. Enjoy!
Blueberry Pie Ingredients
1 deep dish pie crust, baked and cooled (recipe follows)
6 cups blueberries
3/4 cup water
2 Tablespoons flour
1/2 cup sugar
Blueberry Pie Directions
1. Bake pie crust and allow to cool.
2. Remove 1 cup of the blueberries, set aside.
3. Mix the flour and water together in a medium-sized saucepan. Add sugar and the 1 cup of blueberries. Bring to a boil and then immediately turn down to a simmer. Cook over low heat for 7-10 minutes. Stir constantly at first and be careful that it does not stick or burn as it thickens and deepens in color.
4. Remove from heat and allow to cool for a few minutes.
5. Add the rest of the blueberries; gently mix the fresh berries with the cooked berry mixture. Pour into prepared pie crust, using a rubber spatula to smooth the pile of berries.
6. Allow pie to sit until completely cooled. This could take hours, but it is very important for you to allow it to cool before cutting it or it may not set up correctly.
7. After the pie has completely cooled, refrigerate. Serve it with a scoop of vanilla ice cream.
Pie Crust Ingredients
This makes 2 crusts, plus a little extra for cutting out shapes
3 cups flour
1 1/4 teaspoon salt
3/4 cup cold shortening
4 1/2 Tablespoons cold butter, cut up
7 1/2-10 tablespoons ice water
Pie Crust Directions
1. Put flour and salt in food processor bowl fitted with the multi-purpose blade. Process until mixed, about 3 seconds.
2. Add the shortening and butter, pulse 3 or 4 times, about 3 seconds each. The mixture should be crumbly.
3. Sprinkle about 5 Tablespoons of the ice water over the mixture. Pulse about 3 times, for 3 seconds each time, or until mixture pulls away from the sides in the bowl. Everything should be moistened, add more water as necessary.
4. Shape dough into 2 balls. Flatten one ball of dough into a thick disc, wrap with plastic wrap, and place in a zip bag and freeze it for future use.
5. Place the other ball of dough on a lightly floured surface and roll out into a circle that is larger than your pie plate.
6. Loosen the dough from the surface and gently fold in half and then half again. Lay dough in pie plate and gently unfold. Press the dough into the pie plate, correcting any tears as you go.
7. At this point you can either pinch the dough all around the edge of the pie plate, or slice it off even at the top and use cut-out dough as a decorative touch. I’ve always been lousy at crimping pie dough, it never looked nice enough for me. So years ago I gave up trying and just started using cut-out pie dough in various shapes to decorate the edge of the pie pan.
8. Attach the cut-out pieces to the pastry in the pie pan with a bit of water. Using a fork, pierce the crust on the sides and bottom (so that the crust does not puff up). Using a pastry brush (mine is a paint brush), lightly brush the cut-outs with water and immediately sprinkle with sugar.
9. Bake empty shell at 425 degrees for about 12-15 minutes, or until light and golden. Place on a cooling rack until ready to use.