‘Tis the season – almost. In Texas it might not quite be blueberry season but it is definitely warming up, and yesterday I was in the mood for pie.
I combined a few different recipes to make this -and the filling was a little runny for a beautiful presentation. However, my taste testers loved it and said the extra goopy filling was perfect on top of ice cream. So if you want to try a different filling, feel free, but just know that this crust is SO flaky and buttery and I couldn’t be happier with it.
Sorry, I got carried away eating it before I could take a lot of pictures.
The trick to this crust is using COLD butter, COLD shortening, and COLD COLD WATER – and then keeping it in the fridge. The warmer the dough, the harder it is to roll and the more holes you’re going to get.
Also, I had some extra pie crust left over so I made these little creations which I’d seen on Pinterest – just use a glass to cut some small circles, add a blob of good jam or jelly, and layer/seal with a fork. I used triple berry premium select from World Market but you can use whatever you have.
For the Crust:
2 2/3 cup all purpose flour
2 tsp sugar
3/4 tsp salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch pieces
1 tbsp cold solid vegetable shortening
1/2 cup ice cold water
Mix flour, sugar, and salt by hand until combined. Cut in butter with a dough mixer (by hand) and add shortening until the mixture resembles coarse meal. Slowly add cold water until the mixture becomes a crumbly dough. Knead 2 or 3 times just until the mixture holds together, divide into two disks. Cover with saran wrap and put in the fridge at least 30 minutes.
For the filling:
1 1/4 c. white sugar
6 tbsp cornstarch
1/4 tsp salt
1/2 tsp ground cinnamon
5 c fresh washed blueberries
1 tbsp butter
Combine sugar, cornstarch, and cinnamon. Pour over blueberries and stir lightly to coat.
Take one of your pie crust disks out of the fridge and roll out on lightly floured surface. Place in greased 9-inch pie crust dish. You should have some crust hanging over the edges.
Pour blueberry mixture into the crust and even out. Cut 1 tbsp butter into small pieces and place on top of blueberries.
Take your second pie crust disk out of the fridge and roll out on counter. You can make a lattice top now if you want, or, just place over the top. You could also cut four holes at the center – however you want this to look. Take a fork and press around the edges to seal the crust. Take the extra trimming and make pie cookies.
Bake at 400 F for about 45-50 minutes or until crust is just beginning to turn golden brown. Cover the edges with foil before you put it in the oven so they don’t burn – I used foil strips, but if you have a fancy foil round for your pie crust, definitely use that.
Let it cool, if you can – the filling will be easier to work with. Serve with vanilla ice cream.