Friday, August 21, 2020

Blueberry Pie - Part 1: The crust. From Vicki Delany

 Is there anything in the world better than a homemade blueberry pie made with local fresh blueberries? If you’re lucky enough to live in an area that has them in plenty, you’ll know what I mean.

Today, I’ll start with the crust for the pie.  This is the pie crust I use for all my fruit pies. I’ve made a lot of pies over the years, and I’ve found that this crust is not only flaky and delicious, but it rolls out easily so you don’t end up having to stick patches all over.

Fruit Pie Crust – makes enough for a top and a bottom layer

¾ cup shortening

3 tbsp. butter, softened

2 ¼ cups all purpose flour

¾ tsp salt

½ cup ice water

In an electric mixer or with beaters, beat shortening with butter until smooth.

Stir in flour and salt until coarse.

Pour in water all at once and stir until loose dough forms

With floured hands, gather into 2 balls. On well-floured surface gently knead each into ¾ in thick disc. Wrap and refrigerate for at least one hour.

Grease a  9 inch pie plate with butter and sprinkle lightly with flour

On well-floured surface roll out one piece of dough from center, maintaining even thickness.  Create a 13 inch circle. Roll loosely over your rolling pin and unroll into pie plate.  Trim edge.

Add filling to the pie plate.  (Look for my blueberry filling recipe in two weeks)

Roll out remaining dough to slightly smaller circle than above. Using rolling pin drape over filling, and trim.  Press pastry edges together to seal.

Cut steam vents in center of pie.  Brush egg glaze over the top crust and sprinkle with sugar.

Bake at 425 degrees for 15 minutes. Lower heat to 350 and continue to bake for 40 minutes or until crust is golden.  Cool.

It might be blueberry season now, but it will be Christmas before you know it. And what better way to welcome the holiday than with a Year Round Christmas Mystery.  DYING IN A WINTER WONDERLAND, coming September 28






  1. A to be continued recipe? Don't you know how much I hate cliffhangers?

  2. I have to try your pie crust recipe but really want you blueberry recipe now. Lol

  3. As I discussed with Daryl's strawberry tartlets, uncooked blueberries are my favorite pie ingredient. Somehow cooking them turns them into a mushy shadow of their former yummy selves.

    1. Tune in on Sept 4 for my filling recipe. Hint: I never precook the berries.

    2. Thanks for sharing your crust recipe ! Can't wait till your blueberry pie filling ! I love homemade pie !
      I went ahead pinned your crust to my pinterest pie board .
      Dying in a Winter Wonderland looks like it will be a great read !