Growing up, every summer my grandpa would spend one hot day in our beach house kitchen, making a pie for dessert that night. After having my family’s classic Italian spaghetti and meatballs, he would pull out a beautiful homemade blueberry pie – it wasn’t summer without it! My cousins and I would crowd around it and wait for our turn to get a slice. Some of my happiest summer memories include cooking and baking with my grandpa in our beach house. So, this year, I decided to recreate his famous (at least in our family) blueberry pie – and I must say, I think I did it justice!
This baby is filled to the brim simply with juicy, in-season blueberries, a bit of sugar, and a few other ingredients – it’s fuss-free, which is what makes it so special. The blueberries don’t need anything fancy at all to make them shine! The pie crust, too, is a fabulously easy recipe, thanks to Audra over at The Baker Chick. I’ve used this delish crust recipe a couple of times now, and it’s never failed me!
Also – my apologies for not posting in a while. For those of you that read my About page, you know that I love musical theatre and singing! In the last two weeks, I attended The Boston Conservatory’s Vocal/Choral Intensive for high-school singers, and had such a fun time living in a dorm in Boston and taking wonderful classes every day. I learned so much, and I would definitely recommend the program to any kids my age serious about singing. However, I didn’t have computer access or kitchen access, for that matter, so I had to take a little hiatus. But, never fear, I’m back in the kitchen, concocting tons of new sweets I’m looking forward to sharing with you all!
Sweet Summer Blueberry Pie
Prep time: 25 minutes
Cook time: 55 minutes
Yield: One blueberry pie filling and two crusts (one for the top and one for the bottom)
- 6 cups of fresh (not frozen) blueberries (washed and stems removed)
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup flour
- 1/2 cup granulated sugar
- 3 tablespoons butter, cut into small pieces
Pie Crust Ingredients:
Recipe from The Baker Chick
- 2 1/2 cups all purpose flour
- 2 sticks unsalted butter, cold, cut into cubes
- 1 tsp. salt
- 1 tsp. sugar
- 1/4-1/2 cups ice water
- 1 egg
- 1 tablespoon milk
To bake the crust:
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
- Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
- With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
- Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
To bake the filling:
- Preheat the oven to 425*F. Gently combine the blueberries, lemon zest, lemon juice, flour, and sugar in a large bowl.
- Take one of your chilled pie crusts, roll it out until it’s about 1/4 inch thick all the way around, and flatten it into the bottom of a pie pan.
- Pour the berry mixture in the pie pan, and dot it evenly with pieces of butter.
- Roll out the second pie crust until it’s about 1/4 inch thick , and either place it on top of the pie and make 5 slits, make a lattice top, or do what I did and use a cookie cutter to make some stars or other designs on top. Whatever type of top you use, make sure you crimp the top and bottom edges together with your fingers.
- In a small bowl, whisk together the egg and milk, and brush the pie rust with your egg wash. Sprinkle the crust with a pinch of granulated sugar for some sparkle, and bake for 20 minutes. Then, reduce the temperature to 350*F and bake for another 35 minutes. Make sure you’re checking the pie – don’t let it get too brown on top! Let cool before serving with a scoop of vanilla ice cream! Store for up to three days covered in the fridge.