This is not the time of year to be kicking back and sipping a summer wine. Well, maybe it is but only if you are getting a move on to savor the local flavors of summer. The Blueberry Pie recipe I’m sharing is so simple that you can kick back, sip your summer wine and enjoy it with this lovely dessert. Yes, you can have it all, in terms of a dessert and the guilt-free time to enjoy it. I’m not a life coach and neither do I subscribe to the notion of “balance” unless we are talking edible balance.
In the upcoming July 25th podcast episode of Phoebe’s Pure Food, the 2 Weird Hungry Girls we speak with Pastry Chef Diana Penn. Chef Penn shares some helpful insight about pie dough. Everyone has their own theory or method about creating the perfect pie dough and we get to the bottom of it, with her expert help. Thought you might need to get the scoop considering it’s the perfect season for pies.
If you are looking for a bit of pie-inspiration I’ve collected favorite recipes from my website. I’ve got Sweet and Savory Handpies, Summer Peach Pie (to freeze for later), Raspberry Cream Pie and Pies in Jars.
The Blueberry Pie recipe you’ll find below is rather simple to prepare. Keep to the four cup portion and play with the type of fruit you choose to use. I like saving time in the kitchen, not to mention cleaning up. I’d suggest you make two batches of the dough, use one portion for this recipe and freeze the other three portions for later summer fruits.
- 1 pound all-purpose flour
- 1½ teaspoon salt
- ½ pound unsalted, chilled butter, cubed
- ½ cup chilled water
- In a food processor, pulse the flour, salt and butter until the dough resembles corn meal, about 10 seconds. While the machine is running incorporate enough water until the dough holds together. Do not over process.
- Divide and flatten into 2 discs. Wrap each disc in plastic wrap and refrigerate 20 minutes.
- Roll dough 1-inch wider than the pie plate. Gently press into plate cutting off the excess. Refrigerate for 15 minutes. Pierce with forkPierce with fork
- 4 cups fresh berries, washed
- ¾ cup raw, organic sugar
- 5 tablespoons all-purpose flour (I used spelt)
- 1 tablespoon lemon juice
- 1 prepared 9-inch pie crust
- Prepare pie crust.
- Preheat the oven to 425 degrees.
- Wash the berries and remove stems.
- While the berries are still damp stir in the sugar, flour and lemon juice. Fill the pie crust and top with optional lattice.
- Bake for 35-40 minutes.