Blueberry pie is my quintessential summer food. As a kid, I spent every summer of my life on a remote island in northern Minnesota. Blueberries grow wild there, and our summer fare was always blueberry heavy. Not that I’m complaining. Years ago we’d make the trek several times a summer to “blueberry hill” equipped with buckets to fill with fresh blueberries. We’d pick and eat blueberries for hours (Ok, I was a kid, maybe it just seemed like hours) then head home with our haul. I remember marveling at the sheer volume of blueberries we’d bring home.
There would always be enough for several rounds of blueberry pancakes. We’d eat blueberries in our cheerios each day, and of course there were pies. Lots of pies. I would sit in the kitchen and help my mom or grandma bake these simple, yet marvelous pies. I’m pretty sure my brothers would agree that blueberry pie is near the top of all of our favorite foods. In fact, when I made this pie the other week, my youngest brother had come down from Irvine to go surfing with The Hubs. I was sure to save a few slices for him because I know that we’re both missing the island this year.
Living in California makes it hard to get to Minnesota every summer, but The Hubs and I still try to go as often as we can. Someone has built a cabin on blueberry hill, so the picking’s not as great anymore, but my mom always seems to find enough blueberries to make a pie for us.
- 1-1/2 cups all purpose flour
- ½ tsp. salt
- ½ cup solid crisco
- 4-5 Tbs ice water
- 6 cups of fresh blueberries, rinsed and stems removed
- ½ teaspoon lemon zest
- 1 Tbsp lemon juice
- ¼ cup all-purpose flour
- ½ cup white granulated sugar, plus extra for sprinkling
- 2 Tbsp butter (unsalted), cut into small pieces
- 1 egg
- 1 tablespoon milk
- Sift together flour and salt. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse meal.
- Add cold water a little at a time until mixture becomes a stiff dough which will hold together in a ball.
- Wrap the dough in wax paper and put in refrigerator for one hour.
- Remove dough from fridge and divide in half. On a floured work surface, roll out two equal discs about ⅛ inch thick. Lay one disc over a 9 inch pie pan and press down to line the dish with the dough.
- Heat oven to 425°F
- Gently mix the blueberries, sugar, flour, lemon zest, and lemon juice in a large bowl. Transfer them to the bottom crust of the pie pan. Dot with butter pieces. Place second dough disc on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.
- Whisk egg and milk together to make an egg wash.
- Brush the top of the pie with egg wash. Sprinkle with additional sugar. Cut several vents in the top of the pie to allow for steam to escape while baking
- Bake for 15 minutes at 425°. Reduce heat to 350°F and bake for 20-30 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool.