Nothing says summer better than a freshly baked blueberry pie. Making your own pie crust is fairly simple. Blueberries are plump, juicy and in season in the South. Wild blueberries are also readily available at hundreds of small road side stands up and down the Maine coast.
Our family is settling a little more and more each day in good old-fashioned North Carolina. The farmer’s markets run early April to late October. I’m excited to share new recipes and some more Southern style foods. I was thrilled to find refined lard in a can! You cannot find that up North! Lard is wonderful for making pie crust.
TIPS on making homemade pie crust:
I always make the pie crust by hand vs. using the food processor. Because many times using the food processor will make your dough tough. The trick to flaky pie crust is not overworking the ingredients and keeping the dough cold. While you are working with pie dough, should it become warm, plop it in the freezer for 20 minutes to chill again.
More great fruit pie recipes:
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- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 2-3 tablespoons unsalted butter very cold
- cold water
- 4-5 cups fresh blueberries
- 2-3 tablespoons lemon juice
- 1/4 cup small tapioca
- 1/4-1/3 cup sugar
In a large ceramic bowl, combine the flour and the salt with a fork. Cut in the shortening and the butter with a pastry cutter. You will see pea size pieces. Gently combine the mixture with a little bit of cold water. Roll around the dough with one hand just until it is combined and pulls away from the edges of the bowl. Do NOT over work the dough.
Place the dough into a large Ziploc bag and set into the refrigerator for about 30 minutes to an hour to chill.
In a medium bowl, combine the blueberries, lemon juice, sugar and tapioca. Set aside.
Cut the dough into two equal size pieces. Set once piece back into the bag to keep it fresh. Roll out the dough on a lightly floured surface. Place one rolled out pie crust into a 9-inch Pyrex pie dish. Pour in the prepared blueberries and place a tablespoon of butter on top, cut up into a few pieces.
Roll out the top crust. Fold in quarters to easily transfer to the top of the pie. Roll the crust under around the edge of the pie. Place your forefinger and thumb on the outside edge of the pie, press your opposite forefinger inside the pie towards those fingers to create a crimped edge. Continue the pattern until you've done the entire pie.
Cut a few slits in the top of the pie with a sharp knife. Brush a little egg wash all over the pie and sprinkle with some sugar.
Cook the pie in a preheated 400 degree F oven for about 1 hour or until golden brown. If the pie starts to get too brown, cover loosely with a piece of tin foil that you cut a whole in the center to let the steam escape.
Let the pie cool completely before cutting.
(NOTE: for easy clean up- place the uncooked pie on a sheet pan lined with parchment paper. This will catch any juices that may leak from the pie)