Blueberry Pie

Make 3, Week 3

We all went picking Blueberries at Uncle John’s Cider Mill. We brought back over six pounds, so there was plenty for baking. I don’t really like blueberry pie, but this was pretty good. (Since the holidays, I’ve been baking my way through Art of the Pie, so I can check that off.)

I’m getting the hang of pie crust. I put it together in the food processor, then let this rest in the fridge for 30 minutes and rolled. It came out perfect. I do everything by weight and don’t fuss with it. The recipe makes two crusts. I roll both and put into pie plates and freeze one for another day.

Blueberry Pie Unbaked Blueberry Pie Baked

Filling Art of the Pie Blueberry Pie

Double Crust (Adapted from Art of the Pie)

363g AP flour
1/2 tsp salt
112g butter cut into small pieces
112g frozen leaf lard cut into small pieces
118g ice water (50g, 50g, 18g additions)
My Crumble
Sprinkle 50g sugar and 12g flour over top of filling in pie plate. This makes it gooey sweet.
  • 100g All-purpose Flour 100g
  • 75g cups Packed Brown Sugar 75g
  • 45g Tablespoons Granulated Sugar
  • Cinnamon
  • Pinch Salt
  • 85g frozen unsalted butter (cut Into Small Pieces)

Mix in food processor until it’s like cookie dough. Break into marble size pieces and put in the fridge.


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