Blueberries were on sale last week, 2 pints for $5 in my neck of the woods. And 2 pints of blueberries is exactly what you need for this yummy favorite.
This is the very first recipe that I posted on my blog. It's delicious. And since it's summer, it's a recipe worth repeating.
I've also included my go-to pie crust recipe that I've been using for over 20 years. It was featured in an "ephemeral publication": What's Cookin' at Stonehill, 1990, a collection of recipes contributed by employees of Stonehill College in Easton, Massachusetts where I worked. During this time, I lived in a charming Quaker Community called Friends Crossing. I call this period of my life "The Friends Crossing Years". I spent many hours listening to Gus during this time, perfecting dishes, organizing recipes, and hosting dinner parties for our friends and neighbors. I like to refer to this as the BC era - Before Children.
9" baked shell
3/4 cup sugar
3 TB cornstarch
1/8 tsp. salt
1/4 cup water
4 cups of blueberries (2 pints) - rinsed, dried and stems removed
1 TB butter
1 TB lemon juice
Combine sugar, cornstarch & salt in saucepan. Add water & 2 cups of blueberries. Cook over medium heat, stirring, until it comes to a boil & becomes thick and clear. Remove from heat and stir in butter & lemon juice. Let cool.
Spread 2 cups of blueberries in a baked and cooled pie shell. Pour cooked mixture over & chill.
This pie crust rolls out beautifully and can be "patched" easily.
2 cups flour
3/4 cup shortening or butter (or a combination)
1/2 tsp. salt
1 egg
2 TB lemon juice
2 TB ice water
Mix flour and salt together. Cut in the shortening. Combine the egg, lemon juice and ice water and beat slightly. Pour over the flour/shortening mixture and cut in with a pastry blender until absorbed. At this point, use your hands to mix gently and knead slightly so that the dough holds together and can be formed into 2 rough balls. Put each ball in plastic wrap and chill at least 30 minutes.
To roll out, dust a wooden board and rolling pin with flour. Flatten out the dough slightly, then sprinkle with flour. Turn the dough as it flattens from time to time, especially at the beginning if it starts to stick. Add a little more flour as necessary to keep it from sticking.
This is the method that I like to use when making a crust. Once you've got it into a round shape and about an inch larger in diameter than the pie plate, roll the dough gently onto the rolling pin to pick it up, then unroll it onto the pie plate. To make a nice edge with the extra dough around the rim, place your forefinger on the rim, and with your other hand, roll the dough around your finger and press the dough onto the rim. Remove your finger and place it next to the loop you just made, fold the dough over your finger again and press the dough onto the rim. Continue this way all around the edge of the pie until you've finished. Use a fork to poke a few air holes in the bottom of the crust before baking so that the crust remains flat when it's baking. Brush the edges of the crust with milk or a beaten egg if desired. Bake the pie crust shell in a 425 F oven for 7-10 minutes. Let cool before filling.
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| Double Good Blueberry Pie A recipe given on the Yankee Kitchen Radio Program back in the 80's |
This is the very first recipe that I posted on my blog. It's delicious. And since it's summer, it's a recipe worth repeating.
I've also included my go-to pie crust recipe that I've been using for over 20 years. It was featured in an "ephemeral publication": What's Cookin' at Stonehill, 1990, a collection of recipes contributed by employees of Stonehill College in Easton, Massachusetts where I worked. During this time, I lived in a charming Quaker Community called Friends Crossing. I call this period of my life "The Friends Crossing Years". I spent many hours listening to Gus during this time, perfecting dishes, organizing recipes, and hosting dinner parties for our friends and neighbors. I like to refer to this as the BC era - Before Children.
3/4 cup sugar
3 TB cornstarch
1/8 tsp. salt
1/4 cup water
4 cups of blueberries (2 pints) - rinsed, dried and stems removed
1 TB butter
1 TB lemon juice
Combine sugar, cornstarch & salt in saucepan. Add water & 2 cups of blueberries. Cook over medium heat, stirring, until it comes to a boil & becomes thick and clear. Remove from heat and stir in butter & lemon juice. Let cool.
Spread 2 cups of blueberries in a baked and cooled pie shell. Pour cooked mixture over & chill.
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| Fresh blueberries in a baked pie shell |
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| A Heavenly mixture. Cooked blueberries on top. |
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| Good to the last lick |
2 cups flour
3/4 cup shortening or butter (or a combination)
1/2 tsp. salt
1 egg
2 TB lemon juice
2 TB ice water
Mix flour and salt together. Cut in the shortening. Combine the egg, lemon juice and ice water and beat slightly. Pour over the flour/shortening mixture and cut in with a pastry blender until absorbed. At this point, use your hands to mix gently and knead slightly so that the dough holds together and can be formed into 2 rough balls. Put each ball in plastic wrap and chill at least 30 minutes.
To roll out, dust a wooden board and rolling pin with flour. Flatten out the dough slightly, then sprinkle with flour. Turn the dough as it flattens from time to time, especially at the beginning if it starts to stick. Add a little more flour as necessary to keep it from sticking.
This is the method that I like to use when making a crust. Once you've got it into a round shape and about an inch larger in diameter than the pie plate, roll the dough gently onto the rolling pin to pick it up, then unroll it onto the pie plate. To make a nice edge with the extra dough around the rim, place your forefinger on the rim, and with your other hand, roll the dough around your finger and press the dough onto the rim. Remove your finger and place it next to the loop you just made, fold the dough over your finger again and press the dough onto the rim. Continue this way all around the edge of the pie until you've finished. Use a fork to poke a few air holes in the bottom of the crust before baking so that the crust remains flat when it's baking. Brush the edges of the crust with milk or a beaten egg if desired. Bake the pie crust shell in a 425 F oven for 7-10 minutes. Let cool before filling.
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