Alyssa and Abby helped me bake blueberry pies a little while back. In the above picture we only used 4 cups of blueberries. The pies were too thin so I have been using the 6 cups as stated below since. I’m making more today in fact. My mom and step-dad used to grow blueberries so we always had plenty in the freezer for pies, cobblers and blueberry pancakes. I’m going to miss the blueberries this year as papa passed away and mom moved to a smaller home. So, I’ve been buying frozen blueberries this year which are great too.
Blueberry Pie Recipe
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
3/4 cup sugar
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired
1. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
5. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
*I always brush the tops of my pie crust with egg whites to get them really flaky.
I’ve made these with frozen pie shells as well and they turn out amazing either way.
— Shabby Chic Boho (@terrishutterbug) March 21, 2015