Easy Blueberry Pie with Fresh U-Pick Blueberries
My favorite summer time pie is Blueberry Pie. Nothing beats taking the family to a U-Pick farm, picking fresh blueberries, and making your own blueberry pie from scratch. No matter how a blueberry pie looks your family will love it. Mine is a little rustic but so delicious. So if you are not a regular pie maker don’t let that stop you.
We love blueberries at my family’s house. We go to the U-pick farm every year and get buckets full of them. This year, we went twice. We ate all of the first trip’s blueberries before I could make a pie, so we had to go for a second trip. It is such a fun family activity no complaints.
In this summer blueberry pie recipe, you make the pie crust in a food processor and then add fresh organic blueberries to it. Our family goes on a blueberry picking trip every year to a local U-pick farm, where we can select our favorite varieties of blueberries and get them right off the bush! It’s a fun tradition that has been going on in my family since I can remember.
How to Make Pie crust in a Mini Food Processor
I have made our family’s traditional pie crust recipe for years. It is one of the best but takes some time and a lot of hand power to work the butter into the flour. It is delicious every time and if you’re a traditionalist I recommend you give this pie crust recipe a try.
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I have seen several recipes for pie crust that are made in a food processor. Looks so quick and easy but I do not have a big food processor. I also did not want to buy one as I am sure like you I have limited space. But I do have a mini food processor. I was able to convert a full recipe and adjust it to a smaller food processor.
This recipe will make half of a pie crust recipe. So you will make the bottom crust, wrap it in plastic wrap and put it in the fridge, and then make the top crust and again wrap it in plastic wrap and put int the fridge. If you have a big food processor you can use the full recipe or if you have like I do a mini use the half measurements.
I have my eye on this Ninja Full Size Food Processor I just have to find the space to store it.
- 2 1/2 cups of flour (half= 1 1/4)
- 1 tablespoon sugar (half = 1/2)
- 1 teaspoon salt (half = 1/2 teaspoon)
- 1 cup of butter – 2 sticks (half = 1 stick) very cold even in the freezer for 15 minutes
- 6-8 tablespoons of ice water
Ingredients you will need for Blueberry Pie
For Pie Crust:
- 2 1/2 cups of all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup or 2 sticks of unsalted butter
- 6-8 tablespoons of ice water
For the Blueberry Filling:
- 4 cups of fresh blueberries rinsed and the stems removed
- 1/2 cup of sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup of all-purpose flour
- 3 tablespoons of cornstarch
- 2 tablespoons of fresh lemon juice
How to Make Fresh Blueberry Pie from Scratch
How to Make the Pie Crust in a Mini Food Processor
- In a food processor add flour, sugar, and salt. Blend for 10 seconds.
- Cut the butter into cubes (cut each stick in half length-wise and then in half again length-wise, next cutting in cubes.
- Add the butter cubes to the food processor and pulse a second at a time until the flour and butter are crumbly.
- Take a glass measuring cup and add ice cubes and water. Add 6 to 8 tablespoons to the food processor 2 tablespoons at a time, pulsing until it starts to form a ball.
- Pour out the dough mixture on a floured surface and just mix and form into a ball with as little handling as possible. Divide in half and wrap in plastic wrap and put in the refrigerator for 30 minutes or overnight.
- When you are ready to make a pie remove it from the refrigerator and as it warms up for a few minutes roll it out on a floured surface with a rolling pin that has been floured. You can use a pie crust rolling mat.
- Place your pie crust circle on the bottom of the pie plate, poke the pie crust in the pan with a fork a few times, and put it in the fridge while you are making the blueberry filling.
How to Make the Blueberry Filling:
- Rinse and destem the 4 cups of blueberries.
- Put the blueberries in a large bowl.
- In a smaller bowl mix together the sugar, flour, cornstarch, and cinnamon, add to the blueberries, and stir to coat all the berries.
- Next, add the lemon juice and stir.
- Remove the pie plate from the fridge with the bottom pie crust and add all the filling.
- Layer the second pie crust on top of the pie.
- If you need to cut the edge of the crust to about a 1-inch overhang. Fold both edge crusts over and crimp with your finger, or as my mom did just flat crimp with a fork.
- Put the whole pie in the fridge for 30 minutes.
- Preheat the oven to 425 degrees F. Bake the pie for 25 minutes.
- Carefully cover the rim of the pie crust with a pie shield or foil and bake for an additional 40 to 50 minutes.
- Remove and cool for at least an hour to make sure the filling does not run. (if you can wait that long, I never can)
Pro Tip
- After you have your pie completely made put it in the refrigerator for 20 to 25 minutes before you bake the pie. This will get the butter cold and make a flaky pie crust.
- When making the pie crust put the butter in the freezer for 15 minutes before you cut it into cubes.
- After the first 25 minutes of baking put a pie crust shield or aluminum foil around the edge of the pie to keep the edge from burning. Take a sheet of foil and fold it in half and then half again and put a circle out of the tip to make a circle for the middle of the pie. After 25 minutes very carefully on the edge of the pie. As you know the pie will be very hot.
You May Also Be Interested In – 10 Easy Pie Recipes for the Holiday Plus Pie Homemade Crust Recipe – Find all the Recipe
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Easy Blueberry Pie with Fresh U-Pick Blueberries
- Prep Time: 45 minutes
- Cook Time: 65
- Total Time: 1 hour 50 minutes
- Yield: 1 pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious blueberry pie with a flakey homemade crust made in a mini food processor. Rich dark blue purple filling that taste like it is summer no matter what time of year. No matter how a blueberry pie looks your family will love it. Mine is a little rustic but so delicious. So if you are not a regular pie maker don’t let that stop you.
Ingredients
Pie Crust In a Food Processor:
- 2 1/2 cups of all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup or 2 sticks of butter unsalted
- 6–8 tablespoons of Ice Water
Fresh Blueberry Filling:
- 4 cups of fresh blueberries were rinsed and stem removed
- 1/2 cup of sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup of all-purpose flour
- 3 tablespoons of cornstarch
- 2 tablespoons of fresh lemon juice
Instructions
To Make the Pie Crust:
- In a food processor add flour, sugar, and salt. Blend for 10 seconds.
- Cut the butter into cubes (cut each stick in half length-wise and then in half again length-wise, next cutting in cubes.
- Add the butter cubes to the food processor and pulse a second at a time until the flour and butter is crumbly.
- Take a glass measuring cup and add ice cubes and water. Add 6 to 8 tablespoons to the food processor 2 tablespoons at a time, pulsing until it starts to form a ball.
- Pour out the dough mixture on a floured surface and just mix and form into a ball with as little handling as possible. Divide in half and wrap in plastic wrap and put in the refrigerator for 30 minutes or overnight.
- When you are ready to make a pie remove it from the refrigerator and as it warms up for a few minutes roll out on a floured surface with a rolling pin that has been floured. You can use a pie crust rolling mat.
- Place your pie crust circle to the bottom of the pie plate, poke the pie crust in the pan with a fork a few times, and put it in the fridge while you are making the blueberry filling.
To Make the Blueberry Filling:
- Rinse and destem the 4 cups of blueberries.
- Put the blueberries in a large bowl.
- In a smaller bowl mix together the sugar, flour, cornstarch, and cinnamon, add to the blueberries and stir to coat all the berries.
- Next, add the lemon juice and stir.
- Remove the pie plate from the fridge with the bottom pie crust and add all the filling.
- Layer the second pie crust to the top of the pie.
- If you need to cut the edge of the crust to about a 1-inch overhang. Fold both edge crust over and crimp with your finger, or as my mom did just flat crimp with a fork.
- Put the whole pie in the fridge for 30 minutes.
- Preheat the oven to 425 degrees F. Bake the pie for 25 minutes.
- Carefully cover the rim of the pie crust with a pie shield or foil and bake for an additional 40 to 50 minutes.
- Remove and cool for at least an hour to make sure the filling does not run. (if you can wait that long, I never can)
Notes
- You can make the pie crust a day ahead and keep it in the refrigerator. I recommend this as making the crust and the pie on the same day can take some time.
- Pro Hint: put the butter in the freezer for 15 minutes before you cut it into cubes.
- Pro Hint: After you make the pie put it in the refrigerator for 30 minutes to make sure the butter firms up and the pie has the perfect look when done.
- Pro Hint: After the first 25 minutes put a pie crust shield or aluminum foil around the edge of the pie to keep the edge from burning. Take a sheet of foil and fold it in half and then half again and but a circle out of the tip to make a circle for the middle of the pie. After 25 minutes very carefully on the edge of the pie. As you know the pie will be very hot.
- If you do not have a large food processor. I have a small food processor. I was able to cut the crust recipe in half and make each half of the pie crust one at a time.
- You do not have to have a food processor. Check out the recipe for the Best Homemade Pie Crust just like my mom made with a dough blender.
Keywords: Easy Blueberry Pie with Fresh U-Pick Blueberries
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