Late Summer Blueberry Pie

Know what? Making pies from scratch is a lot of fun!

It’s terrifically gratifying to make your own pate sucree (that’s sweet pastry dough), even if you’re not very good at it. It’s so easy, and so…not…at the same time.

And it hardly mattered in this case, because the blueberry pie in question is without a doubt the tastiest I’ve ever had…and it’s so easy even I made it to universal hosannas. Which is to say, nobody is thinking about your damn crust, toots.

Check it:

This BEST BLOOBery pie recipe is from Dorothy Reinhold on her blog Shockingly Delicious…

First, make your pie dough, a pate sucree. Recipe here. (Thanks Joe Pastry!)

Now, buy a big-ass tub of blueberries, from Trader Joe’s or your farmer’s market.

3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup water
5 cups fresh blueberries, (you’ll use them in batches)
1 teaspoon vanilla extract
2 tablespoons butter  (butter!!)
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest (yellow only, not white part)
10-inch pie crust, blind baked and cooled (see above)

In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 cups blueberries. Bring to a boil, stirring and smashing half the berries deliberately (I used a potato masher to mash them).  Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in vanilla extract, butter, lemon juice and lemon zest. Let cool.

Fold in 2 1/2 cups blueberries and coat them well. Scoop into cooled baked pie shell.

Dump remaining 1 cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight.

This is delicious as is, or you can really gild the lily by adding whipped cream, or ice cream. Set out to room temperature before serving, and dust with powdered sugar to make it look pretty.

Is it good? There’s none left.

Tagged as: blueberry pie