Every once in a while we like to share a favorite recipe here on the blog. In the spirit of summer and the upcoming independence day holiday, we are sharing a simple recipe for a from-scratch blueberry pie.
We love making our own buttery crust. All that is required is 2 cups of flour, 12 tablespoons of salted butter, and 1/2 cup of cold water. Cut the butter into small chunks an add to flour. This is where it becomes a hands-on process. Press the butter into the flour with your fingers until the consistency of the butter and flour looks like a rough ground meal. At this point you can add your cold water and mix (by hand) until the dough comes together in a ball. The dough ball should be split in half and chilled for at least a half hour prior to rolling out. One half can be used for a pie bottom, and one for the top. We chose to split our dough into four, and make little hand pies. Yum!
For the blueberry filling, we used 4 cups of fresh picked blueberries from a local pick-your-own farm. 1 cup of sugar and 1/4 cup of minute tapioca round out and thicken the filling. Cinnamon and lemon juice can be added, but we left them out as these blueberries are just so good on their own!
The tapioca and sugar can be mixed with the blueberries and left to set for a minimum of 15-20 minutes. Longer is okay. While the blueberry filling is setting, roll out your chilled dough to the desired size. It is best to work this dough while it is still somewhat chilled.
For the hand-pies, the filling is simply spooned into the middle of a circle of rolled out dough, and the edges of the dough are pinched together. An egg wash on top of the pastry is a nice touch and helps it to brown up beautifully in the oven.
Parchment paper underneath pastries and pies in the oven helps to make sure that you will not have a mess, and that nothing will stick.
Delicious! We hope that you enjoy this one as much as we do.