Blueberry Pie

During season for fruits we make most of our pies and freeze them.  My daughter made this blueberry pie which we will be having for dessert tomorrow.  This was her first lattice crust she made completely on her own and she is proud to show it off at our little cookout tomorrow along with the Apple Pie we will have on Sunday celebrating Memorial Day.  We make crusts ahead of time and keep it in the freezer for when we need them.  If I do not have one, I have found the store bought crusts are just fine.

Making your own pie filling is so easy and so much tastier than canned!!  You also control what is in it so no preservatives. You can freeze your pies when assembled as we do and then pull it out and bake the same way you would for fresh listed below.  Make sure to assemble the pie and double bag it in very tightly sealed freezer bags.  It’s as good as the day you made it when you bake it.

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I guess when you turn 12 you have to make faces in every picture. We make crust and keep it in the freezer for when we need to whip up a pie

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lay first 5 strips then fold 2 back and add cross strip folding 2 strips over the top

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next cross fold the 3 strips you did not the first time and lay strip across bringing the 3 back over it

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Trim the edges and then seal by pinching them together

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all done and the house smell great. Can’t wait until tomorrow!!

Filling:
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
2 tablespoons butter (to dab on before cooking)
 Mix all the above (except for butter) in a bowl
Crust  (you do NOT have to make a crust you can easily use a store bought one but make sure it has 2 crusts in the package)
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 – 6 tablespoons cold water
Make crust:

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).
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.
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.
Place pie dish on a foil lined baking sheet for easy cleanup!!
Fill with blueberry mix from above.  Dot with butter around the top of the pie
Roll out second half of crust and using a knife slice it into strips for a lattice crust or lay it on top and cut slits to vent while cooking.  Seal edges
**For lattice crust you put one strips on one way.  Starting at the top fold back 2 strips and lay a strip across the remaining ones.  Put the 2 strips back down and fold the 3 strips back that you did not the first time and lay another strip across.  Repeat procedure.  (if you do not understand, google lattice crust and watch the youtube videos.  They explain it well and you can see them doing it).
Bake for 20 minutes and then cover edges of crust with tinfoil or crust edge cover.  Bake another 25 minutes or until crust is browned and filling is bubbling. 
Let set for at least 3-4 hours before slicing.  Overnight is best  (that is why I cooked our pie tonight for tomorrow).
   
   
   
   
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One thought on “Blueberry Pie

  1. Pingback: It’s all about the tools | chase n chance ranch

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