Labor Day is here and that means it is your last chance for summer pies! This delightful blueberry pie is the one to finish your summer with. Sorry for the terrible picture; it really does taste much better than it looks this time around! I personally feel this pie is perfect for dessert, and also for breakfast. Since it is full of fresh fruit and has some whole wheat flour in the crust I think you could even say it is a healthy breakfast…
This Blueberry Pie is the one of dreams. I have never had another like it, though it is not originally my recipe. It is from Beans and Barley, a restaurant in Milwaukee, WI. Once I started making this blueberry pie I have never wanted one with cooked blueberries again. The fresh, juicy, blueberries burst with flavor, and the light flaky crust brings the perfect balance. If you are feeling decadent you could top this with a little coconut whipped cream. If you are headed to a pot luck, this pie is the perfect addition and will be the hit of the party!
If you need tips on making a homemade crust you could watch this video of my mom making her famous crust.
Fresh Blueberry Pie
Originally from Beans and Barley
For the Crust
- ¾ C. unbleached flour
- ¼ c. whole-wheat flour
- ¾ tsp. salt (divided)
- 6 TBL solid vegetable shortening
- 6TBL. Plus ¼ C. cold water (divided)
For the Pie
- ¼ c. cornstarch
- ¾ c. boiling water
- 1 c. sugar
- 2 pints fresh blueberries (about 6 cups)
- 1 1/2 TBL. Lemon juice
- 1 TBL margarine
- To make crust: preheat oven to 350.
- In bowl, combine flours and ½ tsp salt.
- Cut shortening into mixture until it resembles coarse meal.
- Add 4 TBL cold water while stiffing with a fork, and mix lightly to form a ball.
- Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan.
- Slip into pan, trimming as needed and crimping edges.
- Fill crust with dry beans, rice or pie weights and back 30 minutes or until light brown.
- Remove from oven and cool.
- To make filling:
- Mix cornstarch thoroughly with remaining ¼ cold water.
- Add boiling water, stirring until smooth.
- Place in a 1-quart saucepan over medium heat.
- Add sugar, remaining ¼ tsp. salt and ½ cup of the blueberries, stirring constantly and crushing berries against sides of pan as liquid comes toa low boil, thickens and clears, about 10 minutes.
- Reduce heat and cook 3-4 minutes.
- Add lemon juice and margarine and mix gently.
- Remove mixture from heat, add remaining berries, mix gently and pour into prepared shell. Refrigerate pit at least 2 hours before serving.
- Serve with whipped cream if desired.