Earlier this summer, me and my family went blueberry picking at a farm up in Cape Cod, and we ended up with so many blueberries! And what better way to use fresh blueberries, than in a blueberry pie. Blueberry pies have to be one of my favorite pies. So I was really excited to make one with blueberries that I had picked!
It’s no surprise that Maine’s state dessert was a blueberry pie, since that are famous for all of their blueberry farms. In fact, Maine produces 15% of the worlds blueberries, and 99% of the countries blueberries!
My opinions: I was a big fan of this pie, and so was the rest of my family. My grandma loved it and we even brought some over to our neighbors who also love blueberry pie. The pie wasn’t overly sweet, and there was the perfect amount of blueberries. I also really liked the crust, I had made this crust before, and you do need to work with it quickly after you take it out of the fridge, because the butter melts very fast. But the final product was really pretty. The lattice on the top looked really nice, and the blueberries also looked great.
Pie Crust recipe:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll one half of the dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. With the other half, make a lattice pattern on top of the pie, after the filling has been added.
Blueberry filling recipe:
Heat oven to 425°F.
In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Crust recipe from allrecipes.com and pie filling recipe from betty crocker
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