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.
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
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)
- 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