Happy Holidays to all! I apologize for having been absent the past few months. I am juggling many things at the moment. I’m sure you are all ready for a good Thanksgiving feast tomorrow! I thought I’d share this easy blueberry pie recipe as a last minute dessert option. My favorite pie growing up was always pumpkin…but I’ve grown fond of a good fruit pie with a buttery crust.
2 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
11 tablespoons cold unsalted butter
6-7 tablespoons water
2 pints fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 large egg
2 teaspoons milk or cream
Step 1: In a large bowl stir together flour, sugar, baking powder and salt.
Step 2: Slice the butter into pieces and work it into the mix with your fingers until it starts to form pea-sized lumps.
I know my pictures of butter serve no educational purpose, but I love butter…
Step 3: Add the cold water, 1 tbsp. at a time, and stir with a fork after each tablespoon.
Step 4: Flour your hands and pat the dough into two smooth discs. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Step 5: Preheat the oven to 375 degrees.
Step 6: Mix together the blueberries, 3/4 cup of sugar and cornstarch. Stir until well combined.
Step 7: Remove the dough from the refrigerator and roll out one disc on a floured piece of parchment paper. Carefully pick up the dough and fit it into your 9-inch pie pan.
Step 8: Fill the pie shell with the blueberry mixture, as seen below.
Step 9: Roll out the second disc of dough and lay it on top of the pie. Trim the edges and make a few cuts in the center of the pie.
Step 10: Mix together the egg and cream and brush it evenly over the pie.
Step 11: Bake the pie for 45 minutes or until golden brown.
Serve with vanilla ice cream or frozen yogurt!
I hope you all have a wonderful Thanksgiving filled with family, fun and, of course, food.