2015 was the year that I managed to keep a New Years Resolution for the first time EVER. If you followed my journey on Instagram, you can find the collection of posts under #piesbyashley.
Here we are, well into another new year, but I wanted to share one of these goodies with you today! Currently in Kentucky, it is pouring rain, dark and dreary; however, this pie is sure to warm up your house AND mood. Inspired by my Grandmother (who lived to be one-hundred years old), blueberry pies are my absolute favorite traditional pie. I was blessed to inherit a couple of her journals and as I turned the pages I would often read bits like this:
"Baked four pies (blueberry) today. Put two in the freezer, ate one, and gave Beth one for the kids. Hope I can get at least four in the freezer. They're so nice to have ready in case of unexpected company..." [August 2, 1996).
My mom baked pies often as well. Living in Michigan, my summers were filled with fresh blueberries and warm, home-made blueberry pies. I have to say for this one, I highly recommend a from-scratch pie crust. There were several times I needed to buy a store bought one (I would often remember the last day of the month that I needed to bake in order to stand true to my Resolution!) After I post the recipe, I'll also share my devastating story that goes along with this particular blueberry pie, so keep reading!
Standard Crust {the recipe my mom and Grandma always used}
*This recipe makes two pie crusts so that you can use one for the lattice topping, should you choose*
2/3C + 2 tablespoons shortening
2C all-purpose flour
1 teaspoon salt
4 to 5 tablespoons COLD water
Directions for the crust:
Cut the shortening into flour and salt until particles are size of small peas.
Sprinkle in the water, 1 TBS at a time, tossing with a fork until all flour is moistened and pastry almost cleans sides of bowl (1-2 TBS can be added if necessary).
Gather the pastry into a ball; divide pastry into halves and shape into two rounds (since this is for a two crust recipe).
Roll pastry two inches larger than inverted pie plate with floured stockinet-covered rolling pin.
Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.
Put the second crust once flattened into the fridge until you are finished making the filling.
Filling Ingredients (for an 8 inch pie)
1/3 C sugar
1/4 C all-purpose flour
1/2 teaspoon ground cinnamon
3C fresh blueberries
1 teaspoon lemon juice
1 Tablespoon margarine or butter
Directions:
Heat oven to 425-degrees.
Mix the sugar, flour and cinnamon and then stir in blueberries.
Pour into the prepared pie crust and sprinkle with lemon juice and dot with butter.
Cover the top crust however you prefer (i.e. lattice or covered with holes poked through)
Bake until crust is brown and juice begins to bubble through the top crust, 35-45 minutes.
*Cover the edges with 2-3 inch strip of foil if edges are getting too brown*
Allow the pie to cool and then voila! Enjoy with your favorite scoop of ice cream!
I was SUPER proud of this pie. A homemade crust, the beautiful lattice on top, the juicy and bubbly blueberry goodness... So I enjoyed one slice that evening for dinner, as did my kids. We all loved it and sang this recipe many praises. We went to Church the next morning and left the pie pushed back on our kitchen counter. Well... lo and behold, when we came back from the service, the pie dish remained (somehow!!?) on the counter, but the contents were no longer THERE!!!
Our ginormous Chocolate Lab had helped himself to my tasty treat and the blueberry goodness was no more... I actually sat on our steps and when my husband said, "Ash, I'm SO sorry!" I replied, "I am going to need a minute."
Lesson learned, dog. Lesson learned. And next time I make this heavenly pastry, I will NOT be leaving it on the kitchen counter unattended!
