Serves: Makes 1 9-inch pie
I once made Blueberry Lime jam, and it was fantastic, so why not make a pie? Simple really, all I did was substitute out the lemon juice for lime. I have to tell you, not only is it tasty, but the house smells amazing. Blueberries are in season right now and I was able to get 4 quarts for a $3.99, which is really the only time they are affordable enough to make a pie. Unfortunately, Evelyn ate half of them in the grocery store so I had to go back today for more to make the pie. We decided to walk there, since the local foodland is close, with Evelyn happily pushing her stuffed bear in her stroller. All was good… and then she stepped on a pine cone. The CRUNCH terrified her and convinced her that some horrible monster-bug was hiding in the pine cone and that it was going to eat her. Immediately. We were halfway to the store. The peaceful blueberry mission turned into March of the Screaming Child, who was holding so tightly to my neck you would have sworn that the boogey-man himself was after her. No amount of convincing would assure her that the pine cones were not evil, nothing that was going to get her, and everything was ok. She calmed down briefly in the store, where we paid 3.99 for ONE quart of the precious blue gold, and then screamed about birds trying to get her all the way home while daddy carried the stroller. It just goes to show you that your whole day can change with one pine cone. After much effort the pie was made, and it was worth it.
I would try this crust even if you already have a favorite. It’s the only all-butter crust that I’ve made that is tender and flaky, and you know what? I MADE IT IN THE MIXER! That’s right, no tedious pastry blending, no fear of over-working. I once left this crust in the mixer and forgot about it and it still came out delicious (although it was a bit hard to roll that time). It can be a bit delicate to roll out, so take your time.
You Will Need:
For The Crust
- 2 and 1/3 cups flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup unsalted butter, cut into small cubes
- 1 egg
- 2 tbsp ice water
For the Filling
- 6 cups fresh blueberries, if using frozed make sure they are thawed and dry
- 1/2 – 3/4 cup sugar
- 1/4 cup corn starch (or flour if your prefer)
- 1 tsp cinnamon
- 2 tbsp lime juice
- 2 tbsp of butter to dot the filling after its in the pie shell.
Prepare The Crust
Preheat oven to 425F
In your mixer bowl, with the paddle attached, mix the flour, salt, and sugar until well combined. Add the butter and increase speed to 2 until the mixture looks grainy and the butter is mostly in pea sized pieces. In a separate small bowl, whisk the egg and the cold water together and add to your flour mixture. Mix until it comes together into a dough. Turn out on to a floured surface and knead a couple of times, divide into two round discs, wrap separately in plastic wrap, and place in the fridge for a min of 1 hour.
When chilled, remove from fridge, flour counter, and roll out into a circle. Make sure to flour both sides of the dough. My favorite technique for this is to turn the dough continuously 1/4 turn at a time as I roll. If the dough starts to stick, add more flour. Continue turning it every time you roll until it’s 10 inches in diameter or larger. Try to get it to 1/8″ thick and try to make it the same thickness all the way across so it cooks evenly. This can take practice. If this is your first time, don’t get discouraged. It took me about 20 pies and 10 different recipes to get any good at it.
Lay your crust across the bottom of the pie plate and gently press it into the corners. Place the crust in the fridge while you prepare the filling and roll out the top.
Prepare The Filling
In a large bowl, combine blueberries, sugar, cornstarch, lime juice and cinnamon. Stir until combined. Put aside. On a floured counter, roll out the top crust.
Assemble The Pie
Place the filling in the crust, mounding it towards the center. Dot with butter. Trim the crust around the pie plate so there is no excess. Place the top crust over top of the filling and tuck the edges under the bottom crust. Use two fingers on one hand and place them under the crust edge. Use your index finger on the other hand to gently press and create a crimp.
Option: To make your crust brown nicely, use an egg wash. Whisk an egg with a tbsp of milk or water and brush evenly over crust.
Cut steam vents in the top crust, be sure not to cut through the bottom!
Place in oven at 425 for 10 min. Then reduce to 350F and cook for 40 min more. If the edges of your pie brown too quickly, cover with a pie shield.
Cool completely before serving.