Sponsored: With summer winding down, I couldn’t resist baking a homemade blueberry pie using my favorite summer berries! The hardest part about pie is making the piecrust, but Zulay Kitchen makes it simple with their stainless steel French rolling pin. It’s perfect for smoothing out dough, and you can stick it in the freezer to ensure your dough remains chilly! Definitely the easiest pie baking experience I’ve had so far – one could say it was as easy as pie!
From now until Sept. 7, Get 10% off any Zulay Kitchen item using KITCHENBACHELOR10 (my personal favorites include the rolling pin, milk frother, and coffee makers)
Blueberry Pie
Ingredients
Crust
- 2 3/4 cups all-purpose flour 326g
- 1 1/2 tsp salt
- 16 tbsp cold unsalted butter OR 227g
- 1 cup vegetable shortening 184g
- 6-9 tbsp ice water
Filling
- 4 pints fresh blueberries, washed and drained
- 1 cup granulated sugar
- 1/2 cup all-purpose flour, for thickening
- 2 tbsp lemon juice
- 2 tbsp melted butter
- 1/4 tsp cinnamon
- coarse white sugar or cinnamon sugar for sprinkling
Instructions
Crust
- Whisk together the flour and salt. Slowly work in the fat (butter or shortening) with a pastry cutter or your hands. Make sure not to work the fat in too finely, there should still be some larger chunks. If using butter, make sure to work quickly to keep it cold!
- Add ice water 1 tbsp at a time, mixing with a fork until a shaggy dough forms. It should be flaky, but not dry.
- Divide the dough into two pieces, with one larger than the other (roughly 2/3 and 1/3). form them into rough disks, wrap with plastic wrap, and chill in the fridge for at least 30 minutes.
- Roll the crust out about 1/8" thick and 12-13" wide. The aluminum rolling pin from Zulay Kitchen came quite in handy here! I chilled it in the fridge with the dough for about 10 minutes to help keep the dough cold while rolling. Carefully transfer the crust to the pan (I recommend rolling out the dough on a piece of parchment or silicone mat, and then lifting the whole mat and inverting it to help transfer the dough.)
- Place the pan with the dough back into the fridge and preheat the oven at 425°F.
Filling
- In a large bowl, whisk together the sugar, flour (or other thickener of choice) and cinnamon.
- Add the blueberries, lemon juice, and melted butter. Carefully mix to fully coat the berries, being careful not to break them (a couple is fine, you just don't want a pie full of crushed berries!).
- Remove the crust from the fridge and with a fork, dot the bottom with holes. Scoop the filling into the pie dish.
- Roll out the bottom crust to the same thickness as the bottom crust. Don't worry, it won't be as large. Carefully cut into 3/4" thin strips and place into a lattice over the pie filling. Alternatively, you can just place the top crust on. Trim off any excess dough, and crimp the edges together with your fingers or a fork. If you're not making a lattice, make sure to cut some slashes in the top dough to allow steam out! Sprinkle the dough with the coarse sugar or cinnamon sugar.
- Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for another 40-50 minutes. Watch carefully, and if the edges start to get too brown, cover them with tinfoil. The pie will be done with the crust is golden brown, and the blueberries are bubbling.
- Remove the pie from the oven and allow to cool for at least 1 hour before serving.
- Enjoy!
