Oh good. I’m so glad to see that you’re back after that controversial post on Wednesday. Just to show you that I’m not totally evil, I made you a blueberry pie. No hard feelings?



Many of my fondest childhood memories are of cooking with my grandmother. We made jellies from freshly picked berries, decorated cakes to look like bonnets, cooked up a wide assortment of cookies and candies for Christmas, and most of all we made pie. My grandmother has always been generous with her recipes, sharing them with anyone who asks, and today I’ll share with you, perhaps the most prized of all her recipes, a simple, delicious pie crust.



I’ve been in love with pie for just about as long as I can remember. Believe it or not, pie was the first word I learned to spell, the first food I remember craving, and the first dish that I ever learned to make. This pie in particular, is dear to my heart. As a teenager, I tested my pie making skills in the Douglas County Fair with this very recipe, winning a blue ribbon. True story.



The only sadness is that blueberries are only available in large quantities one time of year. Lucky for you, that’s right now!

If you haven’t noticed those incredibly enormous cases of big plump berries at your local grocery, go get your eyes checked, go back to the store, and make this pie. There really aren’t many things in this world that are worth heating up your oven during the summer months, but this pie is definitely one of them.



Blue Ribbon Blueberry Pie

2 Pie Crusts (Don’t buy them, see the instruction’s below.)
6 cups of Fresh Blueberries
1/4 cup Flour
1/2 cup Sugar, plus a sprinkle for the crust
Dash of cinnamon (optional)
Juice of 1/2 a Lemon
1 Tbsp Butter or Margarine
1 Tbsp Milk or Egg Wash (optional)

Preheat oven to 350 degrees. In a large bowl combine blueberries, flour, sugar, cinnamon (optional), and lemon juice. Toss to coat blueberries. Dump the mixture into a pie pan on top of your lower crust, and dot with butter or margarine. Dab the edge of the crust with ice water, and place the top crust. Crimp edges to seal, and cut a few slits in the top crust to vent. Pour on milk or brush with egg wash (optional) and sprinkle with sugar. Place 2-3 inches of foil around the edges of the pie to prevent the crust from burning. Bake at 350 for approximately 50 min, removing foil for the last 15 min. of baking. Let cool for at least 30 min. before serving. Serve with a scoop of vanilla ice cream, and store any leftovers (Yeah, right!) covered in the refrigerator.


Pie Crust (2 Crusts)

2/3 cup Vegetable Shortening
2 cups Flour
1 tsp Salt
6 Tbsp. Ice Water, plus some extra

Combine flour and salt in a large bowl. Cut in shortening with a pastry cutter (two knives also work). The mixture should be combined, but small chunks of the shortening should still be visible. Create a well in the middle of your flour mixture, and spoon in approximately 6 tablespoons of ice water. Using a fork, combine the water and flour mixture, and gather the dough together with your hands. DO NOT KNEED THE DOUGH. If the dough is too crumbly to form a ball, add a little more ice water. The small chunks of shortening are what will make your crust light and flakey, so you should try to handle the dough as little as possible. Cover the dough, and let it rest for 10 min. After it has rested, divide the dough into two similar sized balls. If one is slightly bigger, use it for the bottom crust. Roll the dough out to fit your pie pan, mending any tears using ice water.



As you can see, I had to force myself to eat it. I didn’t really enjoy it. Nope. Not one bit. I’m sure you won’t like it either. Don’t worry I’ll eat your piece too. I’m such a good friend.

4 Responses to Blue Ribbon Blueberry Pie

  1. Cathie says:

    Can this come in your suitcase to Belize,please?

  2. Stacy says:

    YUM!!! This looks incredible!!

  3. Love the pics & I bet the pie was as great as it looks.


  4. julie says:

    instead of vegetable shortening can i use coconut oil

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