January 19, 2012 § Leave a comment
This was Andrew’s birthday cake, and the first blueberry pie I ever made. It wasn’t too complicated to make and it is delicious- though I’m sure it’s way better with Michigan blueberries than the ones we get down here. Probably a bad idea to make 2 full batches of 2 desserts for 2 people…good thing I’ve been wearing nothing but sweatpants for the past week.
This is Andrew’s mom’s recipe; I’m sure I need years of practice before mine will come near hers 🙂 It’s been great to have as dessert lately- and breakfast, snacks, lunch…hey 2 people had to finish a whole pie somehow.
- 1 stick of cold butter, cut into chunks
- 2 cups of flour
- pinch of salt
- 5-7 T cold water
- 3/4 cup sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 6 cups of blueberries (if they aren’t in season, frozen will probably be tastier)
- 1 T lemon juice
- 1 T butter (optional)
First make the crust. Put butter chunks, flour, and salt in the food processor and pulse a few times. Drizzle in the water, adding just enough so that the dough forms a ball that starts wildly racing around the bowl. Divide the dough into 2 parts, wrap each in plastic wrap, and stick it in the fridge.
Mix sugar, flour, and cinnamon in a large bowl. Stir in the blueberries.
If your dough is cold, roll it out into 2 discs. Preheat the oven to 425°.
Line the bottom of a pie plate with one disc of the dough- it should fill the bottom and come up the sides. Pour the blueberry mixture into the crust. Sprinkle any remaining sugar mixture on top. Sprinkle with lemon juice. If you are adding the tablespoon of butter, cut it into small pieces and spread them around the top of the blueberries. Cover with the 2nd round of dough, pressing the top layer into the bottom to seal it. Cut off any extraneous dough by running a butter knife around the edges*. Cover the edges of the pie with aluminum foil so that it doesn’t burn. Cut slits in the top of the pie to ventilate it.
Bake for 35-45 minutes, or until the crust is golden brown and blueberries start bubbling. You can remove the foil for the last 15 minutes of baking. You probably need to put a cookie sheet on the rack beneath the pie to catch any overflowing juice. Cool the pie on a rack for about 2 hours.
*With this extra dough, Andrew’s mom makes mini cinnamon rolls. She rolls it out, lines it with cinnamon and sugar, rolls it up, and bakes it. When it comes out you can cut it into swirly little cinnamon sugar bites.