Rustic Blueberry Pie

An easier way to make a pie like dessert, a folded rustic crust blueberry pie makes the process easy, quick, and delicious.

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Rustic Blueberry Pie

 

Source: Tinkskitchen.com

 

Ingredients

 

Pastry Ingredients

 

  • 1 1/2cups all-purpose flour
  • 1 1/2teaspoons sugar
  • 1/4teaspoon salt
  • 10tablespoons cold unsalted butter, cut into small pieces
  • 1/3cup ice water

 

Filling Ingredients

 

  • 1 lb. fresh blueberries
  • 2-1/2 tbsp cornstarch
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 tbsp cold unsalted butter, cut into pieces
  • 1 egg, lightly beaten
  • 1/2 tsp cinnamon
  • 1 tsp turbinado sugar
  • 2 tsp lemon zest

 

Directions

 

  1. To a mixing bowl, add the sugar, lemon zest and flour. Mix together with a whisk, then add the blueberries, vanilla and lemon juice, then stir.  Add the mixture to the center of the pie dough and spread out, leaving 3 inches of dough clear.
  2. Make 8 even cuts into the pie dough, about 2 inches in, just short of where your filling stops.  Begin folding the crust up and over the filling, around the entire flat pie.
  3. Brush the edges with the beaten egg, then dot the top of the blueberries with tiny pieces of the butter.
  4. Bake at 425 for 15 minutes, then 350 for 25 minutes or until the crust is golden brown and the center is bubbly.  Allow to cool completely before cutting and serving.

 

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Notes:

May 22, 2016

 

When you aren't really good at making fancy cool looking pie crust edges, this is the way!  It's also a great thing when you have just one blueberry bush and you don't have quite enough for a 8-9 inch pie.  I should make a category called Farmer Janet.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey


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