Blueberry Pie

Blueberry Pie

We visited  Moorhead’s Blueberry farm during the weekend. We had a great time picking blueberries. Not only do you get fresh blueberries of the shrub/tree there, the price is insanely low. We bought  3.72 pounds of blueberries for  less than $6.

There were different types of berries. Each berry tasted different.  We made a stop at a park before returning home. So a few blueberries turned soft when we reached home. I froze them immediately.

Blueberry Pie 1

I had to thaw the berries before using them to make the pie. I dropped the berries in hot water for less than a minute and drained the berries.

Ingredients for pie crust and shell:

  • All purpose flour – 2 cups + 1/2 cup
  • Salt – 1 tsp
  • Cold Unsalted butter – 1 cup (2 sticks) cut into small pieces
  • Cold water – 1/4 cup

Ingredients for blueberry pie filling:

  • Blueberries – 5 cups, fresh or frozen
  • Lime juice – 1/2 a lime (or lemon)
  • Sugar – 1 cup
  • All purpose flour – 1/4 cup + 2 tbsps
  • Unsalted cold butter 2 tbsps, cut into small cubes


  • Mix flour and salt in a bowl.
  • Add the cut butter cubes into the flour and mix well.
  • Use a pastry dough blender or your fingers to crush the butter as you mix it with the flour.
  • The butter should not be blended completely.
  • The flour-butter mixture must look like bread crumbs
  • Add cold water little by little to mix the dough.
  • The mixture will be flaky.
  • Take a big pinch of dough and if it stays together, the dough is ready.
  • If the dough crumbles, the dough is not ready.
  • Add little more cold water and mix the dough.
  • Divide the dough into two balls.
  • Apple Pie3

  • Wrap the two balls individually in plastic wraps and refrigerate for 1 hour.
  • For the blueberry filling, mix sugar and flour in a small bowl.
  • In a big bowl. Mix the blueberries and lemon juice.
  • Add the sugar-flour mixture to the blueberries and mix them using a spatula.
  • Let the dough rest at room temperature for 10 minutes.
  • Cover counter/working surface with wax paper.Sprinkle with flour.
  • Working with one disc of dough; roll it out.
  • It must be big enough to cover the base of a 9 inch pie dish.
  • Sprinkle flour to prevent the dough from sticking to the wax paper and rolling-pin.
  • Gently transfer the rolled out dough into the pie dish.
  • Use fingers to press down the dough.
  • Prick the surface of the pie crust with a fork to prevent the dough from raising as it bakes.
  • Apple Pie2

  • Fill it with blueberry filling and sprinkle it with 2 tbsps of cut butter pieces.

Blueberry Pie 2

  • Roll out the second disc of dough, big enough to cover the pie.
  • Apple Pie5

  • Place the rolled out dough over the blueberry filling and trim the overhanging edges of the dough using a knife.
  • Seal the edged of the pie using a fork or your fingers (pinch the edges).
  • Make cuts on the top of the pie using a knife.
  • You can roll out the extra dough and make simple patters to place on the pie.
  • Preheat oven to 425 F.
  • Bake the pie for 10 minutes.
  • Switch to 375 F and bake the pie for 45 minutes and rotate the pie half way as it bakes.
  • Let the pie cool on a wire rack.
  • Serve warm or at room temperature.

Blueberry Pie 3

Credit for the blueberry filling goes to Jessie at .


2 thoughts on “Blueberry Pie

  1. Paul Parkin says:

    Uma, this pie is Fantastic! Thanks for sending two with Mithun because I think I’ll be able to have a second piece!- Paul Parkin

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