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.
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.
- 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.
- Fill it with blueberry filling and sprinkle it with 2 tbsps of cut butter pieces.
- Roll out the second disc of dough, big enough to cover the pie.
- 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.
Credit for the blueberry filling goes to Jessie at http://www.thehungrymouse.com/ .