Homemade Buttery Crust Blueberry Pie is just what the holidays are calling for. This delicious pie is not a typical one in my world, but surely is a pleasant surprise. I love blueberries and bringing this Homemade Buttery Crust Blueberry Pie to life was super easy. Lucky for me I live in California where blueberries are plentiful all year round, but if that is not the case in your state, feel free to use frozen blueberries. They work like a charm.
Ingredients for Homemade Buttery Crust Blueberry Pie:
For 9 1/2 inch double crust:
- 1/2 cups all purpose flour*
- 1 1/2 cups pastry flour*
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2 ounces cream cheese, cut into pieces (frozen)
- 1/3 cup frozen vegetable shortening, spooned into teaspoon drops
- 2 sticks (8 ounces) frozen unsalted butter, cut into tabs
- 1/2 cup extremely cold water
- 1 egg / 1 teaspoon water (for egg wash)
- 1/8 cup sanding sugar
- 1 1/2 cups sugar
- 6 lbs blueberries (fresh or frozen)
- 1 teaspoon almond extract
- 1 teaspoons lemon juice
- 4 tablespoons cornstarch
- 3 tablespoons cold water
For the crust:
- Place the flours, sugar and salt into a food processor. Pulse to combine.
- Add in the cream cheese and vegetable shortening, and pulse until both fats are cut into the flour.
- Pulse in frozen butter into flour mixture in 3 parts. Do not over pulse. You are looking for pea sized balls of butter to remain.
- Slowly add in the ice water one tablespoon at a time. Give the dough one pulse between each water addition.
- Dump the dough onto a clean surface. Run hands under cold water for a few minutes. Dry your hands well, then quickly press the dough together to form a long log. Divide the log in half, and form each half into a disk.
- Wrap each disk in plastic wrap and place in the fridge overnight.
For Blueberry Filling:
- Clean the blueberries. If using frozen blueberries allow them to thaw in a sieve before proceeding to the next step.
- Place the sugar, blueberries, almond extract, and lemon juice in a stock pot over a medium high flame and mix to combine completely.
- Bring mixture to a boil.
- In a small bowl whisk corn starch and 3 tablespoons of cold water together until corn starch dissolves. Slowly pour corn starch mixture into fruit mixture mixing it in quickly until incorporated.
- Continue cooking fruit mixture for 3 minutes allowing mixture to thicken.
- Remove from flame and let cool until it comes to room temperature. I like to let it cool over night.
- Preheat oven for 425 degrees Fahrenheit.
- Remove one (1) chilled dough from the fridge, and allow to rest at room temperature for 10 minutes.
- Sprinkle clean work area with flour. I like to roll my dough on a non stick baking sheet. Roll the dough out from the center and move the mat underneath to make a perfect circle. I roll it out to a 1/8 inch thickness.
- Make sure the dough surpasses your pie plate by a couple of inches.
- There are a few methods of placing the dough into the pie plate. You can roll the dough around your rolling pin then unroll it onto the plate. Or you can fold it into 4’s and unfold it onto the plate. Either method works. I like using the rolling pin method.
- Once you place the bottom layer of pie dough into the pie plate, allow the overlap to drape over the edge. Place in fridge while you prepare the filling.
- Remove the second disk of pie dough from the fridge and roll out to a 1/8 inch thickness. I cut the dough into 1/4 inch strips and then weaved it into a lattice top using a weave method. Feel free to design the top however you’d like, as long as you make some sort of ventilation for the pie.
- Place the second piece of dough over the blueberry filling.
- Fold the top crust over the bottom crust at the edge of the pie rim, and pinch them together to enclose the two crusts. Make a pattern with your fingers or decorate the edges with a fork pattern.
- In a small bowl mix egg and water to create egg wash. Using a pastry brush, lightly brush top of pie and edges with egg wash.
- Sprinkle top with sanding sugar.
- Place pie plate on a cookie sheet, and then place in the oven.
- Bake for 25 minutes with rack 1/3 from bottom of the oven.
- Remove pie from oven and place an aluminum foil tent around the edge of the crust only. This will keep the edge from burning but allow the center to continue to brown.
- Place the pie back in the oven and reduce the heat to 375 degrees Fahrenheit, and continue baking for 50 minutes.
- Allow the pie to cool for a minimum of 4 to 5 hours, but overnight is ideal.
Always hungry for pie? Try my Pumpkin Flan Pie!