There is nothing better then an old favorite recipe! Blueberry pie happens to be my husbands favorite dessert, so I make it a lot! Of course it tastes better with Maine blueberries! I have found two great recipes years ago for crust and blueberry pie filling and I have been using them since. So it isn’t broke and I haven’t fixed it…Here are my favorite recipes.
Williams-Sonoma Pie Crust Recipe
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.
Sunset Pies and Pastries Deep Dish Blueberry Pie Recipe
4 cups blueberries
3/4 cup sugar
3 tablespoons flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
Preheat oven to 450 degrees.
Mix all ingredients in a large bowl, just until combined. Place in prepared pie crust. Top pie with crust, brush with egg wash and bake in preheated oven for 10 minutes, reduce heat to 350 degrees and bake until pastry is browned (about 30 minutes).
Place on rack to cool.