Blueberry pie recipe is an ode to moms everywhere

Published on Thu, Jul 17, 2008 by Krissy Eiben

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Blueberry pie recipe is an ode to moms everywhere

By Krissy Eiben

Does baking scare you as much as it scares me?

Do you own measuring devices only to wonder how accurate they are considering you use a teaspoon and a tablespoon out of your silverware drawer when you bake?

If you’re like me, then baking sometimes intimidates you especially with all the exactness required ... unlike with cooking I find you’re safe with a pinch of this and a dash of that, maybe a little more of this; however I keep trying with undaunted effort and the notion that I will stumble on really good, easy, fool proof recipes!

For this article I must give kudos to my mother for providing me the fundamentals of baking and a good basic pie crust recipe that I have turned into my favorite blueberry pie.

It wasn’t until I got married that I realized I would need to figure out this cooking baking thing and it was that first year when all of my mother’s advice came plummeting into my head, “The way to a man’s heart is through his stomach…hotdogs served with mac ‘n cheese and twinkies for dessert just won’t cut it!”

How cliché, but she speaks from experience, not having had any experience cooking or baking until after she married either, but looked to neighbors and friends for heaps of advice and created many family favorite recipes.

Many years ago she passed on her special fool proof pie crust recipe, of which I have managed to tweak many times, both good and bad attempts.

(My poor husband had to taste every single one of my pie fiascos).

I finally felt I had concocted the ultimate pie crust, with rave reviews and my mother’s approval of course!

You can use this recipe for a variety of seasonal fruit pies, both fresh and baked! One year I made double crust apple pies with this recipe and gave them as hostess gifts during the holidays, I just kept them frozen in my freezer and pulled them out when I needed them!

With blueberries in season and the multitude of blueberry farms in the area, I felt it was only appropriate that with a superb crust you use fantastic fresh local ingredients. You really can’t go wrong with this recipe, I can assure you!

Ultimate No-Fail Pie Crust

4 1/2 cups flour
1/2 cup powdered sugar
1 lb shortening (or lard)
1 Tbsp cold butter (no sub
Pinch salt
1 egg
Water (see instructions for

1. Pre-heat oven to 425
2. Mix first 5 ingredients in a bowl using your hands.
3. Your mixture should start to resemble cookie crumbs.
4. Set aside for just a minute.
5. Lightly whisk egg in a 1 cup measure with a fork.
6. Add cold water to the egg, filling to the 1 cup line and not a drop more!
7. Mix with flour mixture.

Once nicely combined (again with your hands until it starts to come together).

Separate into 6 balls and transfer each to a piece of plastic wrap and chill for 1 hour.

(In the meantime you could prepare your filling)

Once chilled drop your dough bundle onto a lightly floured surface.
Roll until about ¼ inch thickness is achieved and a rough circle is formed.

Then very carefully slide onto pie plate (I usually slip the circle onto my rolling pin and then roll it back off onto plate).

Nicely tuck down and start crimping the edges with your thumb and forefinger.

Take your fork and gently make a few tiny pokes to the bottom of the crust.

Recipe yields 3 medium 8” or 9” double crust pie shells (double meaning you can add a top if you want).

Bake for 10-15 minutes or just until crust begins to brown.
Add my fresh blueberry filling (recipe follows).

Recipe hints

* You can freeze dough, rolled into a ball, enrobed in plastic wrap and sealed up in a storage bag for up to 3 months if you don’t want a production line!

I don’t recommend reducing the measurements for less than the indicated amount, for some reason it never really works out quite the same.

* If would like to add a filling that requires baking skip the pre-bake step.

You can top your pie filling with an “upper crust” or top, then bake it at 450 for 10 minutes then drop the temperature to 350 and bake an additional 30 to 40 minutes, covering crust edges with strips of tinfoil to avoid burning.

Don’t forget to give the crust a milk wash first and then sprinkle with cinnamon and sugar adding about six small vents before putting back into the oven.

Fresh Blueberry Filling

3 cups fresh blueberries
2 Tbsp cornstarch
1/3 cup brown sugar
2/3 cup white sugar
1/4 cup cold water
1 tsp cinnamon
1 tsp lemon juice
1 Tbsp butter

1. Place 2 cups fresh, uncooked blueberries, into pie shell.
2. Mix cornstarch with sugar and cinnamon then adding to lemon juice and cold water, whisk until cornstarch has dissolved.
3. Put 1 cup of berries in microwavable bowl, adding sugar mixture, and heat at 1 minute intervals until thickened.
(You might want to put a paper towel over the bowl to help avoid the blueberry blow up)
4. Stir in butter until melted and set aside to cool a bit (about 10-15 minutes).
5. Pour over uncooked fresh berries in pie shell tossing slightly and very carefully with a spatula and chill around 1 hour.
6. Serve with whip cream!

Local retailers of blueberries

Barbie’s Berries
7655 Melody Lane, Ferndale,
Stand and u-pick daily 9-6

Bjornstad Farms
6799 Old Guide Rd. Lynden
Farm Sales and U-Pick Mon-Sat
9-5 and Sun 11-5

Davies Blueberry Farm
Beard Rd., Lynden
Stand and U-Pick Mon-Sat 9-5

McPhail Berry Farm
8318 Bob Hall Rd., Lynden
Farm Stand and U-Pick Mon-Sat
9-6 Sun 12-6