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Monday, 12 July 2010 11:04

Blueberry Pie Featured

Written by TalinBee
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(4 votes)
Blueberry Pie Blueberry Pie TalinBee

Blueberries are known to have tons of antioxidants and are a powerhouse of nutrients. This pie is full of those nutritious, plump, juicy berries that burst with flavor in your mouth. Top off a slice with a scoop of fresh vanilla ice cream and you have a perfect summer dessert! What's your favorite pie?

Pie Crust Ingredients

  • 2½ cups All-Purpose Flour
  • 1½ Tbsp Sugar
  • 1 tsp Kosher Salt or Fine Sea Salt
  • 2/3 cup Vegetable Shortening, cut into small pieces
  • 1/2 cup Chilled Unsalted Butter, cut into small pieces
  • 6 Tbsp Ice Water
  • 2 tsp Apple Cider Vinegar

Blueberry Pie Filling Ingredients

  • 6 cups Fresh Blueberries
  • 3/4 cups Sugar
  • 1/4 cup All-Purpose Flour
  • 1 Tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • 1 tsp Vanilla Extract
  • Buttermilk, for brushing
  • Turbinado Sugar, (AKA: Sugar in the Raw) for sprinkling

Blueberry Pie Directions

  1. Preheat oven to 350°F
  2. Making the crust:
    You can do this two ways, either with a food processor or by hand with a pastry cutter (like I did).

    Food processor: Use the plastic blade to blend the flour, sugar and salt. Add the shortening and butter, pulsing the machine until the mixture resembles coarse crumbs. Mix the water and vinegar together and pour gradually into the top of the food processor, mixing just enough to form into dough.

    Pastry Cutter: Combine the flour, salt, and sugar in a large bowl. Add in the shortening and butter. Using a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse crumbs. This process will take about 3 to 4 minutes. Mix the water and vinegar together and pour into mixture, mixing just enough to form into dough.

  3. Gather the dough into 2 balls.
  4. Flatten each into disks; place in a large plastic bag or wrap with plastic wrap and chill for at least 30 minutes.
  5. Make the filling: In a large bowl, combine the blueberries, sugar, flour, lemon juice and zest, and vanilla extract.
  6. Let stand about 15 – 30 minutes until juices start flowing.
  7. On a lightly floured surface, roll out one pie crust to fit inside a 10-inch pie dish.  Pour the filling and juices into the crust.
  8. Roll out the second pie crust, using a scalloped pastry cutter, cut the dough into 1/2-inch wide strips. Arrange in a lattice pattern (see video below) on top of filling, tucking ends and edges under. Crimp the edges of the pie to seal. Brush the dough lightly with buttermilk and sprinkle with Turbinado sugar.
  9. Place the pie dish on the middle rack of the oven and bake 40 minutes. Make sure to cover the crust edges with foil to prevent browning for the first 40 minutes. Then remove foil and continue to bake another 40 to 50 minutes until the filling bubbles.
  10. Remove from oven and cool the pie on a cooling rack at least 2 hours before serving.



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0 # yum! 2010-07-22 17:54
This looks amazing... so pro!
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0 # RE: Blueberry Pie 2011-03-22 07:35
The video is welcome. perfect dessert!
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