Fresh Food Thursday | Blueberry Pie

I had never made a pie crust before. I always strayed away from them because mom said the Pillsbury kind is simply the best, and I believed her. I believed her until one of Tyler’s good friends brought his new girlfriend over. She made a triple berry pie with homemade crust and vanilla ice cream for dessert.
We love her.
Even without the bribe, we love her.
But the bribe helped.

And the crust was so flaky and delicious that I decided to try my own. I think it turned out pretty well, considering I ran out of Crisco and had to make a butter crust instead. Rumor has it that the crusts made with lard are the best. Regardless, this one was amazing!

Double 9″ Pie Crust
Adapted from

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup salted butter, chilled and diced (If you use unsalted butter, use 1/2 teaspoon of salt instead of 1/4)
1/2 cup ice water

In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball, but do not overwork. Wrap in plastic and refrigerate for 4 hours or overnight. I chilled it for 2 hours, and it was still really good. I’m just sayin’ …

Blueberry Filling

3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4–5 cups fresh blueberries
1 tablespoon butter

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one 9″ pie crust. Pour berry mixture into the crust, and dot with butter. Roll out second 9″ pie crust, and place on top of pie. Crimp and flute edges. Cut a hole in the center to allow air to escape.
4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Enjoy with vanilla ice cream and hot coffee or tea!


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