My parents came down from Montana for a visit over the Fourth of July weekend. It was wonderful hanging out with them, and I made a point of stuffing them silly with all kinds of food.
My mom and dad are the politest people on the planet, so it took forever to convince them to let me know what they wanted to eat while they were here. (My dad is the one who cracked – but don’t tell my mom).
Their requests included fresh blueberry pie. Not a problem!
This recipe is quite simple, and it’s modified slightly from this one at AllRecipes.com.
- 2½ cups flour
- 1 Tablespoon sugar
- 1 teaspoon salt
- 2 sticks of frozen butter
- Refrigerated water
- If you're making the pie crust from scratch, start early. Place two sticks of butter into the freezer at least two hours ahead of time.
- Whisk together 2½ cups flour, Tablespoon sugar, and teaspoon of salt in a large bowl.
- Grate two sticks of butter from the freezer.
- Using a pastry cutter, work butter into the flour mixture until the grated butter pieces are well-coated with flour. Do not overwork.
- Drizzle ½ cup of the refrigerated water into the flour mixture and gather the dough together.
- Work water another Tablespoon at a time into the mixture (you'll probably end up adding about ¼ cup total) until the dough just barely sticks together in one solid lump.
- Divide the dough in half, wrap in plastic wrap, and place in the fridge for at least two hours.
- Remove dough from fridge, roll out both halves into large circles.
- Place one half of the dough into a pie pan and gently press into place.
- ¾ cup white sugar
- 4 Tablespoons cornstarch
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 Tablespoon Butter
- 1 prepared crust (recipe above)
- Preheat oven to 425 degrees.
- Remove any stems from the blueberries, rinse and dry.
- Mix together sugar, corn starch, salt, and cinnamon in a medium bowl.
- Sprinkle over blueberries.
- Pour mixture into crust.
- Dot butter over the top of the blueberries.
- Use remaining pastry to cover the pie (make sure there are air holes to serve as vents).
- Bake for 50 minutes or until the crust is golden.
- Let cool and serve (maybe with some vanilla ice cream!).
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.