Happy Pi(e) Day!!! I thought I would celebrate this year with my favorite pie, blueberry. I honestly think I’ve made blueberry pie for at least the past three Pi(e) Days. It just always comes to mind first.
I don’t usually participate in “food days.” This is mostly because there are so darn many that it is impossible to keep track of them all. I definitely use them as an excuse on occasion (“Hey, today’s National Doughnut Day. I should definitely go get a…errr, make that a dozen, doughnuts!”), but Pi(e) Day is one I try and take part in every year. There is always a good excuse to make pie.
This blueberry pie is a classic that my grandmother made often. Both the crust and filling recipes are from her ancient Betty Crocker cookbook, tweaked only slightly.
For the crust:
2½ cups all-purpose flour
1¼ tsp. salt
1 cup shortening
4-5 Tbsp. cold water
For the filling:
8 cups blueberries
1 cup granulated sugar
½ cup all-purpose flour
½ tsp. ground cinnamon
1½ Tbsp. lemon juice
1 Tbsp. butter
1. Preheat oven to 425º F. To make the crust, combine flour and salt. Cut in shortening until the particles are pea-sized. Sprinkle mixture with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball starts to form.
2. Divide pastry dough in half. On a floured surface, roll one piece of pastry into a circle about 2-3 inches larger than your pie pan. Fold into fourths and place in pie plate. Carefully unfold pastry so it covers pan. Roll out second piece of pastry and set aside.
3. To make the filling, mix sugar, flour, and cinnamon in a large bowl. Stir in blueberries. Spoon mixture into pie pastry and sprinkle with lemon juice. Cut butter into small pieces and place over blueberries.
4. Fold rolled out pastry into fourths and unfold on top of filling. Fold and roll overhang under itself, pressing to seal and form a crust on the edge of the pie plate. Flute crust as desired. Cut slits in top crust and cover crust edge with foil.
5. Bake pie for 35 to 45 minutes or until crust is golden brown, removing foil during last 10 to 15 minutes of baking. Cool on a wire rack for at least 2 hours.
(Recipe slightly adapted from Betty Crocker)