Few things in life are more tempting to me than a slice of homemade blueberry pie. Add a scoop of vanilla ice cream and I’m in high heaven, literally.
So it was no mistake this 4th of July weekend when I snuck into the kitchen and whipped up one of my famous blueberry pies from scratch…buttery flaky crust included! As I do love it so, I thought I’d try and jot down my recipe for everyone. It is summertime after all, meaning pie season! You can, of course, adapt the recipe to include other varieties of fruit – but blueberries, are my ULTIMATE favorite.
The secret to a great pie, lies in the crust…and the secret to a good crust is in using BOTH butter and Crisco. Now, I’ll be honest: I’m great at making pie dough, but rubbish at rolling it out and transferring to my pie pan. Usually, I ended up having to mold the thing together with my hands – which to me, only makes the pie made with that much more love. So don’t worry if your pie doesn’t look exactly like one out of Martha Stewart Living. Also, I ALWAYS double my pie crust, to make one pie now…and freeze the other half for another pie later. You might as well get the most out of this effort! And please, when it comes to making homemade blueberry pie – I absolutely do not hold back on sugar. It’s so rare that I make a pie, that when I do…I really go for it! This is not the time to go scarce on the calories.
Homemade Pie Crust Recipe *yields 2 pie crusts
2 1/4 cups of flour
1 teaspoon baking powder
1 teaspoon salt
1 cup shortening (half butter/half Crisco)
5 tablespoons of cold milk or water
3 tablespoons of sugar
Directions: Sift together your flour, salt, sugar and baking powder. Next, cut in your shortening while adding a little bit of liquid at a time. Toss with a fork. When moist, knead into a ball and cover with a paper towel. Chill in the fridge for at least 15 minutes before rolling.
Now that you have your scrumptious pie crust all ready to go, it’s time to make the filling and topping! The filling itself is the tricky part, as I usually make that by feel and instinct – but I’ll do my best to guestimate the proper directions. The trick is balancing enough flour that your pie doesn’t become blueberry soup, with enough sugar that the inside doesn’t taste straight up like flour.
4 cups blueberries
1 tablespoon of cinnamon
1/2 cup flour
1 cup sugar
Directions: Rinse and drain your blueberries, then toss with cinnamon, flour and sugar. Pour into your pie crust. Then, sprinkle over top an additional 2-3 tablespoons of flour and a couple pinches of sugar. Then, finish with the crumb topping.
3/4 cups of flour
1/3 cup sugar
1 teaspoon cinnamon
1 stick butter
Directions: Mix together flour, sugar and cinnamon. Then, cut in butter until you have a dry, crumb mixture. Pour over the blueberries in your pie shell, and you’re pie is now ready to go in the oven!!
Bake at 425 degrees for approximately 40 minutes! When complete, remove pie from oven and allow to stand 20-30 minutes before serving.
Of course, my blueberry pie is delicious on its own, but becomes positively sinful when served with a scoop of vanilla bean ice cream. Trust me, I nearly knocked myself out in a food coma this weekend after having a slice with ice cream. Talk about heaven in your mouth!
Like I said, it’s definitely not low-calorie and can seriously send you into a sugar coma! But, my homemade blueberry pie with crumb topping is absolutely an indulgent treat to give yourself every now and then. It’s also a really special dessert to serve when you have guests over – or if you’re SUPER awesome, to give someone as a gift. Trust me, this knocks the socks off any store bought pie you can find.
Now that I’ve rambled on about my love of pie, I’m going to have myself a slice for dinner (yes, pie and ice cream can be dinner when you’re an adult and say so!). Thank you guys for reading and let me know if you use this recipe!
What’s your favorite homemade dessert?