WILD BLUEBERRY PIE

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Wild Blueberry Pie image

Categories     Fruit     Dessert     Bake     Fourth of July     Blueberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pie

Number Of Ingredients 15

For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 tablespoons ice water plus additional if necessary
For the wild blueberry pie:
6 cups wild blueberries, picked over
1/4 cup cornstarch
1 cup sugar plus additional for sprinkling the pie
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 tablespoon unsalted butter, cut into bits
2 tablespoons half-and-half or milk

Steps:

  • To make the pie:
  • Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
  • Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
  • To make the pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Dulce Qannabbos
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I'm not a huge fan of blueberries, but I thought this pie was great.


Aida Flores
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This pie was a bit too sweet for me, but my husband loved it.


Amber Terry
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Perfect summer pie!


Akinyoola Yusuff
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Delicious!


Junior Alcaraz
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This pie was easy to make and turned out great. The crust was flaky and the filling was sweet and tart. I loved the addition of cinnamon and nutmeg. I would definitely make this pie again.


GEORGE OKUMU
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I followed the recipe exactly, but my pie turned out a bit dry. I think I might have overbaked it. Other than that, the pie was delicious. The blueberries were sweet and tart, and the crust was flaky.


Onyeajam Precious
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This pie was a bit too sweet for my taste, but I think that's just a personal preference. The crust was nice and flaky, and the blueberries were plump and juicy. Overall, it was a good pie.


Dahlia Tavarez
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I was a bit skeptical about using wild blueberries in a pie, but I was pleasantly surprised at how well they worked. The pie was bursting with flavor and the crust was perfectly flaky. I would definitely recommend this recipe.


Goautom Nandy
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This pie was delicious! The crust was crispy and the filling was sweet and tart. I loved the addition of lemon zest, which really brightened up the flavor. I will definitely be making this pie again.


Zaid Goodall
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I've made this pie several times now, and it always turns out amazing. The blueberries are so flavorful and juicy, and the crust is perfectly flaky. I love that this recipe uses fresh blueberries, which gives the pie a much better flavor than frozen


Osman Abdul-Ganiyu DP
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This wild blueberry pie was a huge hit at our family gathering. The combination of tart blueberries and sweet filling was perfect. The crust was flaky and golden brown. I'll definitely be making this pie again.


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