Blueberry pie and I have become very good friends. After my third attempt, I finally got the flavor and texture just right. The flakey and salty crust juxtaposed by the gooey blueberry and cinnamon filling is the perfect combination. I have to admit, I’ve gotten rave reviews with this recipe. Depending on the freshness of your berries, they will subtly pop in your mouth with each bite—definitely an unexpected experience!
Betty Crocker 8 or 9-inch two-crust pie
2/3 cup plus 2 tbs. shortening (Crisco)
2 cups all-purpose flour
1 tsp. salt
4 to 5 tbsp. cold water
Mix blueberries in bowl with sugar and honey. Let sit for 20 min. or so.
Pie filling recipe:
2/3 cup sugar
4 tbsp. flour
Pinch of salt
1 tsp. cinnamon
½ pint heavy whipping cream
After mixing the dough (double the recipe), cut into two parts and roll into balls. Make sure to make one of the dough balls larger (for the bottom crust), but only if you plan to make a lattice top crust. Once divided, wrap both dough balls in Saran wrap and refrigerate for 30 min.
Once chilled, roll out both dough balls with a large rolling-pin (preferably on a Silpat so the dough won’t stick). Make sure to coat the pad and rolling-pin with a generous amount flour. When finished rolling out both sets of dough, line the pie pan with your bottom dough.
Next, fill the pan with the blueberries coated in sugar and honey. Pour the pie filling on top of the blueberries. Cut your remaining dough into strips for the lattice crust and gently place on top of pie.
Bake at 350° degrees for 35-40 min.
I have yet to perfect the look of my top crust—it definitely just takes practice.