There really is nothing better in the world than Fresh Blueberry Pie. Our very last week in Michigan blueberries were in season. This pie is Pete’s absolute favorite! It is full of fresh plump blueberries and a hint of cinnamon, and a homemade crust that will melt in your mouth. I don’t like a thick filling, so this one has just enough thickness to not taste to floury, you can really taste the sweetness of the berries and the fresh taste of syrupy goodness. I have never had better blueberries in my life. I miss them so! My good friend Deb Wollrab bought us some blueberries from the Farmer’s market last week and froze them for us, so we will have some when we go back to Michigan the end of August. Thanks Deb for saving our Summer! I love to make fresh blueberry buttermilk pancakes, recipe for these yummy breakfast delights are on my blog under buttermilk pancakes. I topped this pie off with Hudsonville Ice Cream, they make it in the next town over from where we stay in Michigan. I don’t know what it is but my pictures just come out better in Macatawa. It must be the lake effect! I still search for the perfect light here in Arizona and I just honestly struggle with it! Maybe I should just move to Michigan! This post is for my friends and family out there that have never judged me, been there for me in times of trials and tribulations, shared in my happiness and for always, always being there for me. I love you! Let me know how you like to eat your fresh blueberries, it is very easy to leave me a comment after the recipe. You don’t have to have a url, only an email. I’d love to hear from you!
For the filling:
1 quart and a half of fresh blueberries
1 1/2 tsp fresh cinnamon
1 cup sugar
1/4 cup of flour
1 tsp fresh lemon juice
Mix altogether in a large bowl and let sit for 20 minutes. Meanwhile make the crust.
For the crust:
3 cups flour
1 tsp salt
1 cup vegetable shortening such as Crisco
1 stick unsalted butter
1/4 cup ice water
1 Tbs white vinegar
1/4 cup whole milk for brushing on the top of the crust.
2 Tbs sugar for dusting the top of the crust.
Combine the flour and salt in a large bowl.
Add the Crisco and butter using a pastry cutter or 2 forks, mix together until the dough is pea size.
Lightly beat the egg with a fork, next add the egg to the dough mixture.
Next, add the ice water and vinegar.
Mix altogether and cut dough in half.
Roll one half out on lightly floured cutting board and put into pie pan.
Spoon in blueberry filling.
add 5 Tsp butter and put on top of filling.
With other half of pie crust roll out and fold in half, cut 3 slashes into the middle fold to allow steam to come through.
With the other half, lay on top of the blueberries and butter.
Crimp the edges together and brush with whole milk and sprinkle with sugar.
Bake at 375 for 45 minutes to an hour.