Blueberry Pie
A great summer recipe! Classic blueberry pie with a gluttonous amount of vanilla bean ice cream which is optional, but is it really? I like to really pile the crumb topping high because I enjoy as much crunchy crumb bits as possible while eating this divine masterpiece.
Make sure that you really cook the pie until it’s thoroughly bubbling and then also make sure that you let it cool for a decent amount of time to ensure that it holds its shape. Pie tips at the bottom of the page!
Some Cooking Essentials:
Emile Henry Pie Dish
Food Processor
All Clad Measuring Cups
Big Mixing Bowl
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Blueberry Pie with Double Crumb Topping
Ingredients
- 1 stick of butter (I used salted), chilled and cut into large chunks
- 1/2 cup vegetable shortening, chilled
- 2 1/2 cups flour, plus extra for rolling
- 1 1/2 tablespoons sugar
- Ice water (only use enough to moisten dough- prepare 1 cup)
- 4 pints blueberries (about 8 cups), rinsed and dried
- 1 1/3 cups sugar
- 1/3 cup cornstarch
- 3 tablespoons lemon juice
- zest of 1 lemon
- Pinch of salt
- 2 cups flour
- 1 cup brown sugar, packed
- 2 sticks butter (I used salted) chilled and cut into large chunks
Instructions
- In a deep, large bowl, mix the flour, chilled butter cubes, and vegetable shortening and use a pastry cutter or your fingers to mix until the mixture resembles coarse almond-shaped crumbs.
- Add ice water, one tablespoon at a time, and toss with your fingers until the dough comes together. Don't mess with the dough too much or add too much water. You only need enough water for the dough to hold together. Once you've achieved that, form the dough into two disks, wrap it in plastic wrap, and refrigerate for at least 1 hour. You can also refrigerate overnight. I like to freeze the second pie crust so that I have pie crust ready to go when the pie-mood strikes me.
- On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Use a dough scraper to GENTLY remove the dough from the counter and then gently place the pie dough on top of the dish.Transfer the dough to the pie dish, trim any excess, and crimp the edges. Stick in refrigerator until you're ready to assemble the pie
- In a large bowl, mix together sugar and lemon zest and rub together to better release the lemon oil into the sugar. Then add the blueberries, cornstarch, lemon juice, and pinch of salt.
- Gently toss until blueberries are evenly coated. Set aside.
- In a medium bowl or food processor, mix the flour, brown sugar, and chilled butter cubes and use a pastry cutter or your fingers to mix until the topping resembles coarse crumbs. Make sure that you mix until it is not sandy, otherwise you will have a sandy texture in the pie.
- Sprinkle the crumble topping evenly over the pie.
- Preheat oven to 425°F
- Add the blueberries to the pie, and then crumble the crumb topping over the pie. It will be piled pretty high, but will deflate during baking.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 15-20 minutes to brown the topping, then reduce heat to 375°F and bake for another 40-60 minutes, or until the filling is bubbly and the topping is golden brown. If the crust or topping begins to brown too quickly, cover loosely with aluminum foil. This time when I cooked this blueberry pie, I cooked the top for 20 minutes and it was pretty brown, so I tented the pie with foil and cooked it like that for another 60 minutes. You want the pie to really be bubbling, that is what is going to ensure that the filling really thickens up.
- Allow the pie to cool completely on a wire rack before serving to let the filling set. I like to let it come to room temperature and then refrigerate overnight. If you cut into it too soon, the filling will be really liquid-y.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream if you're feeling it!
Pie Making Tips & Tricks
Pie Dough Tips
Use the Right Fat:
Butter provides great flavor, while shortening or lard offers excellent flakiness. A combination of both can give you the best of both worlds!
Measure Accurately:
Use a kitchen scale for precise measurements of ingredients, especially for the flour and fat. Another good method is using a spoon to fill your measuring cup and then leveling it off.
Chill Everything:
Keep all your ingredients and tools (bowls, rolling pin) cold to prevent the fat from melting before baking, which ensures a flakier crust. I stick everything- cubed butter, portioned shortening, bowl, etc., in the freezer until I’m ready to start working.
Add Liquid Gradually:
Add ice water a tablespoon at a time until the dough just comes together. Too much water can make the dough sticky and hard to handle and too little water will make the pie dough crumbly.
Rest the Dough:
After forming the dough, wrap it in plastic wrap and chill it in the fridge for at least an hour. I usually use one dough and then freeze the other until I’m ready to bake another pie. The dough will last for a while in the freezer!
Rolling and Shaping Dough Tips
Flour Your Surface:
Lightly flour your work surface and rolling pin to prevent sticking. Too much flour can make the dough dry, so use it sparingly.
Roll Evenly:
Roll from the center outward in all directions to keep the dough even. Rotate the dough by GENTLY using a dough scraper to lift the dough up from the counter frequently to ensure it doesn’t stick and remains round.
Patch Holes Carefully:
If the dough tears, patch it with a small piece of dough and gently press it in. Avoid overworking the dough in the process.
Transfer with Care:
To transfer the dough to the pie dish, gently roll it around the rolling pin and unroll it over the dish. Press it lightly into the corners without stretching.
