It’s that time of year again: Blueberry Time!
Fresh blueberries make delicious and lovely pies!
Large pies or small pies– such lovely color!
Varied with additions like lime and brown sugar, or lavender, or vanilla bean.
Mmmm, can’t wait!
A celebration of rhubarb continues with Strawberry Rhubarb Pie and Blueberry Rhubarb Pies!
Some people don’t consider it to be summer until they’ve have a rhubarb pie! These are two great ways to enjoy the delight that is rhubarb.
Strawberry Rhubarb Pie is one of the iconic American pies. While naysayers may scoff at the combination, those in-the-know know this is a great pie!
Blueberry Rhubarb Pie is new combination that I tried for the first time last year. It is elegant and surprising. Even rhubarb doubters found it irresistible.
I will be offering them both this week!
This pie is my daughter’s very favorite, and since she’s coming home this week for a visit, I’ll be making one for her. I’m also offering Blueberry Pie with Lemon Pastry Crust as Pie of the Week.
When I first heard of this pie crust, I knew I had to try it. Within 24 hours, my family was sampling the finished pie. They adored the Lemon Pastry Crust, claiming it was good enough to eat on its own. (I’m known to bake crust scraps, should there be any, as instant cookies to snack on!)
The recipe is no more difficult than any pie crust.
Blueberry Pie with Lemon Pastry Crust
Ingredients:
For the Pastry:
2 cups flour
1/2 cup of powdered sugar
4.5 ounces of butter, cut into cubes
Zest of 1 lemon, finely grated
1 egg, beaten (reserve 1 Tbsp)
For the Pie Filling:
4 cups (about 1 pound) blueberries
1/2 cup sugar
1 Tbsp lemon juice
3 Tbsp cornstarch
Method:
To make the pastry, combine the flour and powdered sugar into a large mixing bowl. Add the butter and lemon zest, and cut in with a pastry cutter to make a fine crumbly mixture.
Drizzle in the beaten egg (reserve 1 Tbsp) and about 1 tablespoon of cold water, then gently work together with a fork until you have a ball of dough. If you have time, you can wrap and chill the dough for about 30 minutes.
Then roll out the dough on a lightly floured surface to line the pie pan and another to form the top crust.
Fill the bottom crust with the blueberry filling and then top with the remaining pastry.
Brush over the surface of the pie with the reserved egg. Make several slits in the top crust to vent. Then place the pie in the preheated 400F oven for about 30-35 minutes, or until the top is golden and crispy.
It seems I can’t stop baking blueberry pies! This year’s blueberry harvest has been pretty fantastic and very tasty indeed.
Pie offerings this summer have included Fresh Blueberry Brown Sugar Pie, Fresh Blueberry Peach Pie, Fresh Blueberry Pie, Fresh Blueberry Pie with Lemon Pastry Crust, and Fresh Blueberry Rhubarb Pie.
That’s a lot of blueberries!– but I do have at least one more blueberry pie recipe up my sleeve for this summer. Watch for tomorrow’s announcement to get in on the blueberry craze!