Wednesday, June 26, 2013

Happy Belated Birthday Blueberry Pie

This is why I'm glad I didn't have children. I know that sounds bad but hang in there. Ya see Almacucina turned a year old last week and I didn't even remember until now. 

See what I mean, I would have made an awful mother.

Therefore, my darling Almacucina, to make up for forgetting your birthday, or maybe adding insult to injury, I made a you a pie.  

What? You wanted a cake, a chocolate cake? Really? How did I not know that?  Maybe next year.  Because I already made you this birthday pie and some kick butt Lemon Curd Ice Cream.  So stop your whinning!

Seriously, I've been wanting to do a blueberry pie since the beginning.  Blueberries are coming into season now in Jersey, this seemed like the perfect time.  I used a version of my go to pie dough. And a real simple filling like this one, except I used potato starch instead of flour. 

blueberry pie

pie dough

1 1/2 cups white whole wheat flour
1/2 cup almond flour

3/4 cup cold butter, cut up

1 Tablespoon sugar (raw cane sugar if you got it)

ice water (3-4 Tablespoons, enough to form the dough)

I always use my hands, but feel free to do this in a food processor. Mix the flours  and sugar together, cut in the butter until the mixture resembles a course meal. Add the water, just enough for the dough to form. Knead it lightly until smooth, wrap and chill for about an hour. Cut off 3/4 of the dough (chill remaining piece) and roll it on a floured surface about 1/4 of an inch thick and large enough to fit into your pie pan. Trim the edges if need be so you have a uniform 1/2 inch overhang. Roll the edge and crimp to secure. Chill for 1/2 hour. 

filling and assembly 

3 pints blueberries
1/2 cup raw cane sugar, plus more for the top crust
1/4 cup potato starch
2 tablespoons lemon juice
rind of one lemon
1/2 batch of pie dough
2 tablespoons butter, cut up
1 egg yolk, for egg wash

Preheat oven to 400 degrees.  In a medium bowl whisk together sugar and potato starch.  In a large bowl add blueberries, toss with sugar mixture.  Add lemon juice and rind; mix well.  

Roll out the reserved pack of dough to 1/4 inch thick.  Cut strips about 3/4 of an inch wide.  It's nice if you have a fluted wheel cutter, which I know I had going into this project but dang if I could find it.  Pour blueberry filling into bottom crust and dot with cut up butter.  Starting at one end of the pie lay down strips of dough, interweaving them as you go to form a lattice top.  It's a little tricky but this dough is very forgiving and you can always piece any broken strips together with a little egg wash.  Press the ends of each strip into the edge of the bottom crust.  Whisk yolk with a bit of water and brush onto to crust; sprinkle with sugar.

Place pie on a cookie tray.  Bake for 20 minutes.  Turn oven down to 350 and bake for 40-50 minutes or until pie juices are bubbly and crust is golden.  Chill well before cutting.  Makes 8-10 slices.


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  1. That looks delicious! I would have loved a view of the side of the pie too...or not, that would make me drool on the keyboard. Do you think cornstarch will work instead of potato starch? Thanks for posting!

  2. Thanks for your comment! I like using potato starch because it holds everything together so well, but cornstarch will work in a pinch. Please let me know if you give it a try.