Hubby and I went blueberry picking Saturday morning and I baked this up in the afternoon. He thinks it so amazing that he's asked me not to to give any of it away (I always take desserts over to neighbors, friends, etc - there are only 2 of us at home). That he wants to eat the whole pie himself (I'm watching my weight so only having a bite here and there). And he's keeping his word - he's having it for breakfast and for dessert
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I used the Vokda Foolproof Pie Crust recipe (follows) and made it on Friday. So crazy easy to make and so delicious!
Good Housekeeping Blueberry Pie
In large bowl toss:
• 5 cups blueberries
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 Tbsp. lemon juice
• Zest from 1 lemon (my addition)
• ¼ tsp. salt
Pour filling into a 9 inch pie plated lined with 1 store bought or homemade piecrust; dot with 3 Tbsp. butter, then add top crust. Crimp and bake at 400 F on a rimmed baking sheet for 1 hour or until bubbling.
Pie Crust (makes a bottom and top)
Pie Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water
: 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.
2. 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.
3. 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.
.I used the Vokda Foolproof Pie Crust recipe (follows) and made it on Friday. So crazy easy to make and so delicious!
Good Housekeeping Blueberry Pie
In large bowl toss:
• 5 cups blueberries
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 Tbsp. lemon juice
• Zest from 1 lemon (my addition)
• ¼ tsp. salt
Pour filling into a 9 inch pie plated lined with 1 store bought or homemade piecrust; dot with 3 Tbsp. butter, then add top crust. Crimp and bake at 400 F on a rimmed baking sheet for 1 hour or until bubbling.
Pie Crust (makes a bottom and top)
Pie Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water
: 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.
2. 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.
3. 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.