It is blueberry season and Big Pete has decided that he loves blueberry pie. Who knew!
The area we just moved from in British Columbia is the blueberry growing area. If you drive around the Fraser Valley you will see miles and miles of blueberry farms.
This is an all butter crust, fresh blueberry pie. Serve with a big blob of great quality vanilla ice cream and you are all set!
You will need:
- 5 cups fresh blueberries
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 tbsp minute tapioca
- 1/2 cup sugar
- 1/4 tsp ground cinnamon
- 2 tbsp butter in small chunks
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 stick butter chopped in small chunks and frozen
- 6-8 tbsp ice cold water (I used 1 tbsp vodka and the rest water)
- egg (for egg wash)
- sprinkle of course sugar for top
*optional 1 tbsp blueberry jam
Step 1: in a food processor (you can do this by hand also) add stick of butter that had been cubed and frozen for at least 20 minutes to flour, salt and sugar. Pulse 10 -12 times.
Step 3: mix your blueberries with sugar, minute tapioca (which will thicken your blueberry juices so it is not so runny) cinnamon, lemon zest, juice and a bit of blueberry jam (optional)
Step 4: roll out each disc of dough. Place one on the bottom and fill with blueberry mixture. I like to roll out the top and cut out holes with cookie cutters, then place on top. Make sure to fold over edges and crimp to keep top and bottom crusts together during baking.
Step 5: brush with egg wash and sprinkle top with some sugar. Freeze 30 minutes before baking at 375 degrees F for 60- 70 minutes. I always put on a tray with some foil or parchment which makes for easy clean up if there is any leakage.
serve with ice cream or whipped cream. I couldn't even get a picture with ice cream the wild dogs were all over this!