The kids have been collecting blueberries from our blueberry bush all summer, and now that it is full they have been freezing plenty. Yesterday the kids picked enough blueberries for 2 blueberry pies so of course we had to make some.
We started with the pie crust recipe from my great grandmother’s recipe book–the only pie crust that ever works well for me. Read on for the whole recipe.
Crust–makes one bottom or top crust–I quadrupled it for this recipe since I was making two full pies worth.
To start combine salt and flour–I use my food processor and instead of sifting I use the chopper blade to combine them.
Cut in your shortening and margarine.
Have I mentioned how much I LOVE my Bosch food processor–no I am not an affiliate but this thing is awesome! When you are done cutting it in it will look like cornmeal in texture.
Now sprinkle cold water over dough while continuing to cut in. Keep your hands off. You want the dough to just start balling together.
NOW you can start rolling it out. Remember the less you touch the dough the better it will be.
You want to roll it so it is an inch or so bigger than your pan all around.
Mine is a bit over, especially since i don’t plan on folding it over.
There, that is better.
Did i mention my helpers?
They can’t wait for the filling part.
Blueberry pie filling
- 3 cups or more blueberries (fill pie crust over the top.)
- 1 cup sugar for every 3 cups (I use turbinado sugar though you can also use honey and we have even used Stevia–though much, much less than a cup.:))
- 1 Tablespoon butter (margarine)
- 1/8 teaspoon salt
- 1/2 teaspoon vinegar (I use rice vinegar due to food allergies but lemon juice is also good.)
Pour your berries in a large bowl.
Add your sugar.
Add your margarine (you will want to chop it into tiny pieces so it spreads.)
Mix it all together so you can pour it in the pan. You can, at this point, fill the pie pans that you have prepared. We decided here tht we wanted to make some mini pies as well.
So we rolled the dough thick and cut it with a jar lid. Then we rolled the dough flat and put it in a muffin tin to fill.
Like that. We also used cookie cutters to cut out a whole slew of shapes to use as a top crust on the large pie.
Bake the lot at 425 degrees F for 35 to 45 min (for the full size pie–the mini pies only cook about 15 minutes or until golden brown on top.) We defnitely prefer the mini pies and would make more except that we only have a few pie tins. 🙂
And there you have it. Aren’t they cute? (And yes, they are ALL gone, totally, completely, not a crumb left. )