Best Best Blueberry Pie Recipes

THE BEST BLUEBERRY PIE

Steps:

• For The Pie Dough:
• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
• Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
• Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
• Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture.
• With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
• Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
• Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
• Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
• Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
• Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
• For The Filling:
• Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
• Place 3 cups berries in medium saucepan and set over medium heat.
• Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
• Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
• Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
• Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
• Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
• Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
• Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
• Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
• Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
• Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
• Flute edges using thumb and forefinger or press with tines of fork to seal.
• Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
• Place pie on heated baking sheet and bake 30 minutes.
• Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
• Transfer pie to wire rack; cool to room temperature, at least 4 hours.
• Cut into wedges and serve.

THE BEST EVER BLUEBERRY PIE

Steps:

• Heat oven to 400°F Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
• Combine sugar, 2 tablespoons flour, nutmeg and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust.
• Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Cut out decorative shapes in dough using a small cookie cutter. Place dough over filling. Seal, trim and crimp or flute edge. Cover edge of crust with 2-inch strip of aluminum foil so it don't burn.
• Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
• Cool pie 30 minutes; serve warm. Store refrigerated.
• TIP::: If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.

BEST BLUEBERRY PIE

Steps:

• 1. Preheat oven to 425 degree F.
• 2. Combine the first 4 ingredients in a large bowl; stirring well.
• 3. Add berries and toss gently. Set aside.
• 4. Place 1 pie crust in a 9 inch pie pan. Spoon in berries.
• 5. Dot with butter, and sprinkle with lemon juice.
• 6. Place second crust over top the berries; crimp edges. Cut slits to allow steam to escape. Brush the crust with beaten egg. Sprinkle with sugar.
• 7. Bake at 425 degree for 10 minutes. Reduce heat to 375 and continue baking 30 - 35 minutes more. Shield crust with foil. Enjoy! I know my son will...this pie can't cool fast enough for him...lol!
• 8. Crust I use: https://www.justapinch.com/recipes/dessert/pie/pie-crust-tender-flaky.html?p=1