Servings: 6
What you will need:
Measuring cups and spoons
Pie plate-pan, glass or metal
Pastry cutter, two knives if you don't have one
2-Medium size mixing bowls
Sifter
Spatula
Hand grater if you have one
Fork
Cutting board or flat surface
Rolling Pin
Baking sheet lined with parchment paper. Paper is optional but makes for easy cleaning
A pair of Oven Mitts
Collander
FYI: I try to use organic as much as possible, it's better for you.
Ingredients for Pie Filling:
2 1/2 Cups of fresh or frozen Blueberries. *If using frozen, thaw first and then drain the extra liquid, if you don't your crust will be soggy.*
Make sure berries are clean, put them in a collander, rinse under cool running water, shake a few times, then pat dry. Remove any stems and discard.
3/4-Cup of sugar *I use organic or will substitute for Coconut Sugar or Agave Nectar*
2-3 Tablespoons of All Purpose Unbleached Flour, the amount you use depends on how much juice the berries have.
1-Tablespoon of Lemon Juice, fresh is best
Ingredients for Pie Crust:
1 1/4-Cup of All Purpose Flour (Sifted) *I use unbleached organic.*
1-Tablespoon Sugar *I use organic or will substitute for Coconut Sugar or Agave Nectar*
1/2 Teaspoon Salt
1-Stick of cold Butter
1/4 Cup ice water (May not need it all)
Small bowl of water
Assembling the Crust:
In one of the medium mixing bowls add the flour, sugar and salt.
Grate or chop the cold stick of unwrapped butter into small pieces, add the butter pieces into the flour mixture. Blend the butter into the flour mixture by either using either the pastry cutter or two knives. You want to keep cutting - blending until the mixture almost looks like granules of sand.
Now slowly add in a little bit of the ice water to this flour-butter mixture. Using a fork mix well. Keep adding a little water at a time while continuing to mix with the fork until it all melds together. Again, you might not need all of the ice water. Scoop the dough out of the bowl with your hands and roll into a ball.
Add a small dusting of flour to your cutting board or flat surface. Place the dough ball onto the cutting board or flat surface. Put some flour in the palm of your hand and run it up and down your rolling pin, this will help prevent the dough from sticking. Now roll the dough out with your rolling pin. *You don't want to over-roll or the crust will become tough.* Roll out the dough to be at least 2-inches larger than the pie plate - pan.
Now place the crust into the pie plate-pan. Once placed inside, put it into the refrigerator while you do the next step.
Now for the Blueberry Filling:
In the second medium bowl, add the Blueberries, Lemon Juice, Sugar and Flour. Mix well and then set aside.
Assembling your Blueberry Pie:
Put the Blueberries into the crust. Gently fold the dough edges over top of the Blueberry filling making creases. *If it cracks that's fine, this is why it's Rustic.* Using the small bowl of water, wet your finger a little bit and seal the creases of the crust, sealing helps keep them folded and together when in the oven. I sprinkle a little extra sugar over top of the filling and crust. No egg wash is required for this pie.
Baking Instructions:
Pre-heat your oven to 400-degrees Fahrenheit.
Place the pie onto the Parchment Paper lined baking sheet.
Once the temperature is reached, bake the pie in your oven for 30-minutes or until the pie filling is bubbling. Put on your Oven Mitts, gently and carefully remove the pie from the oven, the filling is extremely hot!! Place the pie on a heat resistant flat surface to cool for a little bit, you can serve warm topped with whipped cream or ice cream. Enjoy!
