Nothing says summer more than a berry pie. Once this baby was in the oven and sweet aroma filled my house I was mesmerised. I had my face pressed against the oven window just waiting, like a kid in a candy store! *note to self, make sure to wipe off face print/droll off of oven door*. I love making pie, primarily the pie crust. I think the crust is what makes the pie. The ingredients are so simple, yet if it's not made done correctly you will have a pie-taster.
So on a lazy Saturday, I decided to make pie as I had about a pound of blueberries that needed to be used up. So I literally whipped together this blueberry pie.
Pie Crust:
Ingredients
1 1/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup butter/shortening
3 tabelspoon ice water
Directions
Whisk flour and salt together. With pastry blender cut in butter/shortening (I usually use butter as I think it provides more flavor).
Drizzle 2-3 tbl ice water over flour. Toss mixture w/fork, add a few more drops of water until dough comes together.
Wrap in plastic and chill for at least 30 minutes before rolling.
**I usually roll my dough out between two parchment/wax paper as it is easier to deal with and won't stick to the rolling pin.
Filling:
Ingredients
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
