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Perfect Blueberry Pie Recipe

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This recipe for Perfect Blueberry Pie, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Anne Marshall- Broken Arrow, OK
Added: Wednesday, August 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
6 c. fresh blueberries, slightly rinsed and drained
1 c. sugar
1/4 c. corn starch
1/2 t. ground cinnamon
2 t. finely grated lemon zest
1 t. vanilla
1 large egg white, lightly beaten
1 T. water

Double crust:
2 c. flour
2/3 c. shortening/Crisco
1 t. salt
1/4 c. water (plus a bit more if needed)
1 T. margarine, melted
1 T. sugar

Directions:
Directions:
Filling:
Toss blueberries with 1 c. sugar, corn starch, cinnamon, vanilla, and lemon zest. Set aside while you make crust.

Double crust:
Pour flour into bowl and cut in shortening until particles are size of small peas, using a pastry fork. Add water, slowly, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (add additional water, if needed; it's better to be too moist than too dry at this point).
Divide pastry in half. Gather 1/2 of pastry into a ball; shape into flattened round on lightly floured cloth-covered board.
On a flour covered board, roll pastry from center to outside edge in all directions, giving it a quart turn occasionally. Continuing rolling until 2 inches larger than inverted pie plate with floured rolling pin.
Fold pasty into fourths; place in pie plate with point in center; unfold and ease into plate, pressing firmly against bottom and side. Lightly beat egg white and 1 T. water. Brush bottom and sides of crust with egg wash to prevent soggy pie. Add filling. Trim overhanging edges of pastry 1/2 inch from rim of plate. Roll other round pastry. Fold into fourths; cut slits so steam can escape. Place pastry on top of pie and unfold. Let top pastry hang over 1 inch beyond edge of pie plate. Rub water on top edges of under crust to help seal with edges of top crust Fold and roll overhanging pastry under edge of bottom pastry, pressing to seal. While pinching the top and bottom edges together, from a stand-up rim on the edge of the pie plate. Place index finger on inside of pastry edge and thumb and index finger on outside. Pinch pastry into V shape; pinch again to sharpen. Brush top crust with melted margarine and sprinkle with 1 T. sugar.
Bake at 400 F in lower 1/3 of oven for 1 to 1 1/4 hours, until golden brown and bubbly. Cool on wire rack.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I have fond memories of my mother's (Sharon) blueberry pie. She always thought her pies were failures because they turned out "soupy". I, on the other hand, loved it because I'd declare anything that appeared in the spot where my slice of pie came from was still part of my piece of pie. This meant I could "legally" keep on scooping pie filling to add to my plate. Regrettably my mother tells me this recipe actually produces a blueberry pie that is much thicker than the pies I remember as a child, but I'm entering it nonetheless because she says it really does make the "correct" kind of blueberry pie (aka non-soupy).

 

 

 

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