I’m not sure if you have ever had trouble getting a fruit pie to “set up.” But I do know the oxalic acid in blueberries can make it a challenge. The key is to use plenty of cornstarch (or tapioca starch) and to let the pie bake a full hour, or even a little more, until the filling bubbles like a cauldron. I like LOTS of berries in a pie, so use a good six cups of them, mounded in a deep-dish, nine-inch pie plate. During the heat of summer, I don’t like to fiddle with lattice crusts (a delicate pie pastry is even more-so in a hot kitchen) so did mine with a regular crust on top. But do be sure to cut some good sized vents or decorative holes, on top.
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Makes 1, deep-dish, 9-inch pie
Pie Crust Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 Tbsp sugar
- 1/2 tsp salt
- 8 Tbsp very cold shortening
- 12 Tbsp butter
- 2 Tbsp very cold water
Blueberry Pie Filling Ingredients
- 6 cups fresh blueberries
- 1 cup granulated sugar
- 1/2 cup corn starch
- 1 tsp cinnamon
- 3 Tbsp fresh-squeezed lemon juice
- 2 Tbsp water
1. Make pie crust: This crust recipe is patterned after one perfected by Christopher Kimball and the folks at America’s Test Kitchen. Theirs calls for a 6 to 8 Tbsp of ice water, but that has always proved too much in the pies I’ve made, so I cut it back to 2 Tbsp. Also, this is not an overly sweet pie–so, I add a bit more sugar to the pastry, and sprinkle a little turbinado sugar on the crust before baking
2. Mix flour, sugar, and salt together in a food processor until combined. Cut the shortening over the top and process until coarse. Now add the butter over the top and process the mixture again, just pulsing until incorporated. Remove pastry to a bowl. Lightly mix with a wooden spoon or rubber spatula until dough starts to stick together. Sprinkle ice water over (one tablespoon at a time), mixing lightly until dough comes together nicely.
3. Separate dough into two balls. Flatten into two discs and wrap well with plastic wrap. Chill in refrigerator for at least 1 hour.
4. Roll out one of the discs of dough and fit into pie dish. Chill pastry-lined dish in refrigerator.
5. Make filling: Preheat oven to 375. Mix sugar, cornstarch and cinnamon together. Mix lemon juice and water in to make a slurry.
6. Pick through blueberries to remove any leaves or stems; wash and dry blueberries.
Pour blueberries into the chilled pie shell; cover with the slurry. Roll out second crust and top pie. Cut good sized holes or vents in the crust.
7. Bake pie at 375 for 1 hour until crust is nicely browned and filling is bubbling well.