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Red, White & Blueberry Pie

I love nothing more than the chance to celebrate a holiday, so when my children were young and the fourth of July rolled around, I took full advantage of it. To me, it is the true kick off of summer, especially living in SoCal, where we typically have “June Gloom.”

blog75_2I would get special “patriotic” outfits for my kids, as would my friends. We would throw big BBQs, with tons of friends and family. And since we lived with a view of a stadium, we had an up close and incredible view of the massive fireworks. What fun memories we all have of that yearly tradition!!

Every year, as a part of those celebrations, I make a pie. Mostly because I love the challenge and reward of pie making, but also because I hate store bought pies. Some of you might be familiar with my apple pie (I’ve already shared that recipe here), but that’s not the only pie I make! In fact, this delicious blueberry pie is my absolute go to every year. It’s so yummy … you have to try it. I prefer homemade crust, but I bet you could even cheat and use a store bought crust … just stay with the fresh ingredients for the filling!

 

Blueberry Pie

Blueberry Pie

Ingredients

  • 4 1//2-pint baskets of blueberries
  • 3/4 cup sugar
  • 1/4 cup all purpose flour
  • 2 tbsp. fresh lemon juice
  • 1 tsp. grated lemon peel
  • 1 tsp. vanilla extract
  • 2 Flaky Pie crust disk (see separate recipe at http://www.plankblog.com/hoopla/recipes/flaky-pie-crust/)
  • Whipping cream (for glaze)
  • Vanilla ice cream

Instructions

  1. Position rack in lowest third of over and preheat to 400 degrees
  2. Combine first 6 ingredients in a large bowl.
  3. Crush a few berries in the bowl (you can use a spatula)
  4. Toss to blend
  5. Let stand until dry ingredients are moistened (approx. 15 min.)
  6. Roll out 1 pie crust disk on lightly floured surface to 12 1/2-inch round
  7. Transfer to 9-inch diameter glass pie dish
  8. Trim dough overhang to 3/4 inch
  9. Spoon filling into crust.
  10. Roll out second pie crust disk on lightly floured surface to 12-inch round.
  11. Using scalloped pastry cutter, cut dough into generous 1/2-inch wide strips.
  12. Arrange dough strips across top of filling.
  13. Form lattice by arranging more dough strips across first strips, in a perpendicular direction (weave if desired)
  14. Trip dough strip even with overhang on bottom crust and tuck ends of dough strips and overhand under
  15. Press to seal and then crimp edges decoratively.
  16. Brush edges and lattice lightly with whipping cream.
  17. Place pie on baking sheet.
  18. Bake 40 minutes
  19. Cover crust edges with foil to prevent over browning
  20. Continue to bake until filling bubbles thickly in center (approx. 50 more minutes)
  21. Cool pie on rack at least 2 hours and up to 8 hours
  22. Serve with vanilla ice cream.
http://www.plankblog.com/cooking/red-white-blueberry-pie/

11 Comments

  1. FINALLY. A BLUEberry pie! I’ve been dying for something berry from you, THANK YOU! (Clearly, I’m behind …)

  2. Making it tonight, first time I’ve ever made a fruit pie. I’m using a store crust though. It smells good and it’s not even in the oven yet. 😀

  3. 4th of July food traditions are the Best. On my street every fourth of July we looked forward to Mary D’s cookies. They were so yummy but all the kids thought they were ugly. Mary became famous for those yearly UGLY Cookies. The neighborhood kids grew up and for a wedding gift Mary gave us her framed, Ugly cookie recipe. Mary passed away recently and guess what a dozen of those grown up kids brought to her funeral? UGLY Cookies.

  4. Michelle Gray

    Love all your recipes Mary Beth, cooking is one of my hobbies, always love new recipe ideas, thank you.

  5. My grandmother would make cherry pie and her secret ingredient was almond extract…so good.

  6. Looks delicious! The only thing I do slightly differently for ANY pie, is that I par-bake the crust before putting any kind of filling into the pie crust.
    I find that a raw dough crust heaped with the filling and baked that way, still leaves that bottom crust a little too doughy… That’s why I par-bake the crust just a bit before filling it and then fully baking it… But other than that, this recipe looks great!

  7. That looks looks and sounds so good!! If it is anything like your apple pie, it will be nothing short of amazing!! I can’t wait to try it! Mary Beth, thank you so much for sharing your recipe and your family memories!

  8. Julianne

    Looks Fabulous!
    I always have trouble with my crusts. Anxious to try this one. Nothing says summer than a fresh fruit pie ! Thank you for sharing !

  9. Yum Yum! Looks delicious!! Thank you Mary Beth

  10. Susan Nolen "Suzzy1969"

    I always love whenever you share recipes Mary Beth!…can’t wait to make this for my hubby!…he loves blueberry pie and this one looks so yummy!

  11. Stacey (BraveWidowMama)

    Looks tasty! I agree that home-made pie is the best. Crust intimidates me. I just can’t seem to get the rolling action right. I think I’ll set a summer goal to master this technique.

    Thanks for the recipe!

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