Monday, August 9, 2010

RECIPE: Fresh Blueberry Pie

I've never made a blueberry pie.  I've made apple pie.  But not blueberry.  At work last week, one of the chefs at a local restaurant requested 3 fresh blueberry pies.  Well, I couldn't say no, not to a chef!  So I got my Pillsbury cookbook out and also reviewed a couple of recipes on Allrecipes.com to find the best recipe for a Fresh Blueberry Pie.  After some tweaking, I think I found the best of the best. 

Fresh Blueberry Pie
2 pie crusts (one for the bottom and one for the lattice top)
1 cup sugar
1/4 cup flour
1 Tablespoon cornstarch
pinch of salt
juice of one lime or lemon
5 cups fresh blueberries
2 Tablespoons cold butter, cut into small cubes
milk
raw sugar

Preheat oven to 400 degrees F.  Mix sugar, flour, cornstarch and salt in small bowl.  Sprinkle over the blueberries and toss lightly to coat the berries.  Line the pie plate with pie crust.  Pour the blueberry mixture into the crust.  Pour the juice evenly over the top of the berries and also dot the top with butter cubes.  Roll out the remaining pie crust into a long rectangle at least 10" wide to over lap the pie plate.  Using a pizza cutter, cut 1/2" - 3/4" strips for the lattice top.  Weave in and out on the top of the pie to make lattice top.  Crimp and press the edges of the pie.  Using a pastry brush, brush the top with milk and sprinkle with raw sugar.  Cut 4" strips of tin foil and make a band to cover the crust edge to avoid burning while baking.   Remove the tin foil in the last 15 minutes so the crust can brown.  Bake at 400 degrees F for about 45-50 minutes.  Allow to sit at room temperature for at least an hour so the juices don't run everywhere.  

Holy Moly!  This is delicious!  And of course I didn't wait and mine juiced up pretty good.  Which was fine with me since I put a big ole scoop of vanilla ice cream on top and then used some of the juices as a syrup over the top. After it sat in the fridge for a day, the juices relaxed and melded perfectly! 

I can't wait to see what she thinks of the pies.  I hope she'll love them.

Enjoy!

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13 comments:

Rachel said...

The lemon/lime juice make a HUGE difference in the pie.
Your pie looks beautiful!!

Mommy Hates Cooking said...

Found you on $5 Dinner recipe link, this looks great!

Alison @ Hospitality Haven said...

Ohhhhhhhhh I'm SOOOO jealous!! I wish I could a.) make beautiful pies and b.) eat a slice of your pie! :)

DORCAS said...

This looks delicious! Thanks for sharing

~Dorcas
http://4sweetangels.blogspot.com/

Handy Man, Crafty Woman said...

looks great!! you did a great job with the crust!

Veggiemomof2 said...

Looks Yummy!

the country cook said...

I LOVE blueberry pie. My version is a blueberry vanilla pie and it's scrumptious! Yours looks beautiful, and I am so impressed with the crust!!! - www.delightfulcountrycookin.com

April@The 21st Century Housewife said...

Blueberry pie is one of my favourites - and yours looks beautiful!

Melinda said...

Oh my - if only my pies looked as good!

Red Couch Recipes said...

Your pie looks soooo good...that lattice is hard to get that good looking! You and I are thinking along the same lines...I made sour cream blueberry pies in ramekins for my Tasty Tuesday entry...they would look really cute with mini-lattice tops. Joni

Pam said...

Oh, your pie looks delicious and I could go for a slice of it for breakfast now. The crust looks great! I'm new here and so happy to find your blog. Looking forward to future posts!

zentmrs said...

I LOVE LOVE LOVE blueberry pie! Yours looks fabulous - thanks for sharing!

Its A Blog Party said...

Looks wonderful!
Thanks for linking up!
Liz!

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