You will never ever buy a pie from a store again! This made from scratch pie will surely impress anyone who sees it and will blow the minds of anyone who tastes it!
There are 2 sections to making a pie – one is the crust and the other is the filling. Make sure you follow the order of steps I have laid out here because timing wise, its the most efficient.
To note – I use organic blueberries. In my area here, I can’t buy fresh organic blueberries, only frozen. So I’ve made the recipe with frozen blueberries. You can use fresh if you like, but I find sometimes they have too much water in them. I prefer to use frozen and organic.
Don’t be intimidated! It may look like a lot of steps, but I promise you, it is suuuuuuuper easy!
Here we go!
Large bowl, small bowl, mixer or another large bowl and elbow grease, 9″ pie tin, knife, baking sheet
For The Filling
4 cups of organic blueberries (1 frozen bag of 600g, is 4 cups)
3/4 cup of organic sugar
3 tablespoons cornstrach
1/2 teaspoon salt
1.5 teaspoon ground cinnamon
For The Crust –
2 1/4 cup unbleached all purpose flour
1 teaspoon salt
1/2 cup lard, chilled (I know that sounds gross, but its less processed than shortening, I use Tenderflake brand)
2 tablespoons organic butter, chilled (salted or unsalted is fine, I use unsalted)
3-5 tablespoons cold water (you’ll see why it varies in the recipe)
Preheat the oven to 450F. Put the entire bag (4 cups) of frozen blueberries in a bowl. Add a little warm water and stir. Set aside to thaw.
Put flour and salt for the crust into a bowl. Mix. Cut in lard & butter until mixture resembles crumbles like the picture.
While mixing, add 1 tablespoon of the cold water at a time, just until the dough sticks together and separates from the side of the bowl. I usually end up using 4 or 5 tablespoons. No NOT knead!
Shape dough into 2 balls *giggle* Again, do NOT knead! Wrap balls in plastic wrap and set in fridge while you do the next steps. The balls should be in the fridge about 10 minutes to chill a little.
Drain the water from the blueberries. Make sure there is no frost or frozen ones left. Run water over them if there are some frozen stragglers. Put back in bowl.
Mix together the sugar, cornstarch, salt and cinnamon for the filling in a separate small bowl. Don’t pour directly over blueberries. This needs to be mixed first. Mix it well together.
Now pour the mixed dry filling ingredients over the blueberries and mix well. Set aside while you roll out the dough. Resist the urge to call it a day and just eat this mixture straight out of the bowl! lol
One ball will be the bottom crust, and the other ball will be the top. Take one ball and place between two pieces of plastic wrap.
Flatten out with hands or rolling pin. Ensure there is an even thickness. Place the pie tin over the dough to measure. Roll out until the dough is just bigger than the pie tin.
Take the top layer of plastic off. Place the pie tin over the dough and using 2 hands, flip over so the dough is in the tin.
Remove the remaining plastic wrap and lightly shape to pin tin. Make sure there are no air bubbles under the bottom. Pour in blueberry mixture. Don’t bother to trim the dough hanging over the edges yet.
Roll out the second dough ball the same as the first. But instead of putting it in the pie tin, you are going to cut strips for the top lattice. Make them just under an inch wide. The exact number of strips isn’t really important. Just make sure they are the same width.
Lay strips all one way first, starting with the middle strip and work your way out. Then go the other way, starting with the middle strip and weave over under. Take your time not to rip the dough. It should look like this –
Now is my secret! Cut the excess dough that is hanging over the edge of the pie tin with scissors to ensure no tears and to make it look crisp. Sneaky hee hee
Crimp the edges by pressing with a fork. This looks pretty and anchors the edges of the top dough strips into the bottom dough.
Place on a baking sheet and place on the lowest slot in your oven.
Trust me – do NOT skip putting the pie tin on a baking sheet. The pie will bubble over and if there is no sheet to catch it, well sir, you’ll have a big mess in your oven on your hands!
There you go! A beautiful made from scratch and delicious organic blueberry pie!! Goes best with fresh whipped cream! (Just get 35% whipping cream and whip on high!)
Easy peezy lemon squeeze!! 😉
~with love, Chelsey P