10 August 2023

Blueberry Pie - Foolproof All-Butter Pastry (Final Version)

Blueberry Pie - Foolproof All-Butter Pastry / www.delightfulrepast.com

Blueberry Pie hit the menu this week when I found 18-ounce containers of organic blueberries for $2.50! If I had more available freezer space I would have bought a dozen, but I settled for four, enough for two pies and a double batch of
Homemade Blueberry Syrup/Sauce.

The two goals for blueberry pie are: 1. a tender, flaky all-butter crust, baked to golden brown perfection with no soggy bottom; and 2. a filling that sets perfectly, neither soupy nor gloopy. I still remember the first blueberry pie I ever ate. The filling was so gloopy it put me off blueberry pie for years.

Eventually I decided to bake one myself and, of course, erred on the side of soupy in order to avoid gloopy. Eventually I worked it out and achieved the balance I was looking for.


Blueberry Pie - Foolproof All-Butter Pie Crust / www.delightfulrepast.com


In April I posted Ham and Mushroom Quiche - Foolproof All-Butter Pastry Tutorial. That pastry is wonderful, but I just couldn't resist making further refinements to it, so below you will find the final (I promise!) version. I hope you'll make this pie before summer is over.

First make my Foolproof All-Butter Pastry - Final Version (below), roll out the two crusts, and pop them in the fridge. Then make the Fresh Blueberry Pie Filling and put it all together. Long baking and long cooling are crucial. If you don't get those juices bubbling in the oven, you're sunk. And don't even think about cutting it until it has cooled for at least 4 hours.

Are you a blueberry pie fan? I shared the pie with neighbors who had theirs with a scoop of vanilla ice cream. We had ours without. Which do you prefer?
 

Blueberry Pie - Foolproof All-Butter Pastry / www.delightfulrepast.com

Foolproof All-Butter Pastry

(makes one double-crust pie or two pie shells)

2 1/4 dip-and-sweep cups (11.25 ounces/319 grams) unbleached all-purpose flour 
1/4 dip-and-sweep cup (1.06 ounce/30 grams) tapioca flour
1 tablespoon sugar
1 to 1 1/4 teaspoon salt
2 sticks (8 ounces/227 grams) unsalted butter, cut into 1/4-inch slices
1 large egg, lightly beaten
4 tablespoons (2 fluid ounces/59 ml) ice water
1 tablespoon apple cider vinegar

Blueberry Pie Filling


6 cups (30 ounces/850 grams) fresh blueberries, stemmed and washed
2/3 cup (4.67 ounces/132 grams) sugar
1/4 dip-and-sweep cup (1.06 ounce/30 grams) tapioca flour
1/8 dip-and-sweep cup (0.625 ounce/18 grams) unbleached all-purpose flour
1/8 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon freshly grated lemon zest
1 to 2 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter

1 Weigh/measure flour, sugar, and salt into a 2- to 2.5-quart mixing bowl. Whisk vigorously for about 30 seconds to "sift." With food processor's metal blade in place, scoop out half (1 1/4 cups) the flour mixture into the work bowl of the food processor. Spread the butter slices evenly over the fairly even flour mixture. Pulse until no dry flour remains and mixture is starting to form clumps of dough, about 25 to 30 one-second pulses. Don't get hung up on counting the number of pulses, just watch for the clumping to begin. With a silicone spatula, spread dough evenly around the work bowl. Sprinkle with the remaining flour and pulse until the dough is just barely broken up, about 5 1-second pulses.

2 Transfer the dough back to the 2- to 2.5-quart mixing bowl. If the kitchen is very warm, cover and refrigerate the dough for 10 minutes or so before proceeding. Sprinkle the dough with the egg-water-vinegar mixture and use the spatula to fold and press the dough until it comes together into a ball.

3 Turn the dough out, dividing onto two pieces of plastic wrap and flatten each slightly into a 4- to 5-inch round disk. Wrap and refrigerate for at least 1 to 2 hours or up to 3 days. You can even freeze the dough, wrapped well, for up to a month. To defrost the dough, move it from freezer to refrigerator for one day before using it. Let thoroughly chilled dough stand at room temperature for 10 to 15 minutes for easier rolling.

4 For double-crust pie: On lightly floured surface with lightly floured rolling pin, roll out the bottom crust dough to 13 inches in diameter and 1/8 inch or so thick. Transfer the dough to a 9-inch glass pie plate, pressing the dough (but not stretching it) to fit the pie plate with a half- to one-inch overhang (trim with knife or scissors). Cover with the reserved piece of plastic wrap and refrigerate. Roll out top crust dough to 11 inches in diameter and 1/8 inch or so thick and place it on a rimless baking sheet; cover with reserved plastic wrap and refrigerate. Make pie filling. Then assemble pie and bake as directed. 

For single-crust pie: On lightly floured surface with lightly floured rolling pin, roll out the dough to 13 inches in diameter and 1/8 inch or so thick. Transfer the dough to a 9-inch glass pie plate, pressing the dough (but not stretching it) to fit the pie plate, getting down into the corners, with a half- to one-inch overhang (trim with knife or scissors, and save in case you need to patch a little hole after the blind baking). Cover with the reserved piece of plastic wrap and chill for 10 minutes before fluting the edge. Cover and return to refrigerator while the oven heats up. Preheat oven to 375F/190C/Gas5. Line chilled pie shell with a square of foil and fill with pie weights (baking beans, in UK). I use two boxes of ceramic pie weights that store neatly in a 200-gram Twinings tea tin. Bake for 25 minutes. Remove pie weights. Prick the pastry bottom all over with a fork. Bake for another 15 minutes until golden brown. 

5 Pick over the blueberries, discarding any bad ones and removing any stems. Wash and drain well. Weigh or measure them into a 2-quart glass measure. In a small bowl, whisk together the sugar, tapioca flour, unbleached flour, salt, and spices. Gently stir the sugar mixture into the blueberries, along with the lemon zest and juice.  

6 Pour the filling into the pastry-lined pie plate, dot with little pieces of butter, and put top crust in place; trim with knife or scissors to make a half- to one-inch overhang. Seal and crimp the edge. Prick top with a fork, marking eight wedges, to vent; or cut vents with a knife. Place on lined baking sheet to catch any drips from the pie. Pop the pie in the freezer for 15 minutes while preheating the oven.

7 Move your oven racks so that you can place your pie on the lowest or second lowest. Preheat oven to 425F/220C/Gas7.

Note: I didn't do it this time, but sometimes I brush the top with a little cream or beaten egg yolk and maybe sprinkle on a little sugar or cinnamon-sugar for sparkle. 

Bake for 25 minutes, then put on a pie crust shield. Lower temperature to 350F/180C/Gas4 and bake for an additional 50 to 60 minutes, when the filling should be bubbling and thickened and the crust golden brown. Cool on wire rack for at least 4 hours before serving; the pie needs that time to solidify so that all the juices don't run out when the pie is cut.

Note: To warm individual slices of pie, preheat oven to 350F/180C/Gas4. Place on a rimmed baking sheet lined with parchment and bake for about 10 minutes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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44 comments:

Thomas "Sully" Sullivan said...

“Butter makes it better!” Blueberries have been haunting my imagination lately. Big, marled, blue and gray spheres of understated flavor in buckets parade through my dreams. And a good butter crust is the perfect understated companion. Prefer it cold, as in out-of-the-refrigerator a day after baking. No ice cream. The flavors are so subtle that ice cream just makes it bland. 5 cleavers!!!!!

Jean | DelightfulRepast.com said...

Sully, 5 cleavers, I am honored! I like it at any temperature, but so agree with you about the ice cream. I so appreciate subtle flavors not neutralized by other flavors.

ellen b. said...

Well...if it's fool proof I should be okay. Pie is not in my wheel house. Happy August to you!

acorn hollow said...

Pie is my favorite dessert. My grandmother made the best pie too. She would let us have it for breakfast. I have never put an egg in my crust can you tell me how it enhances the dough? Keeps it together?
Cathy

Ellen Hawley said...

Oooh, you use tapioca flour. I've used tapioica--the small pearls--in rhubarb crisp for years but can't find it in the UK, so I got some tapioca flour and have been wondering what sort of mess I'd have on my hands when I got around to using it. It looks like the omens are good. Thanks. (And yes, I'll try the pie recipe. I haven't made a pie in years. My crusts always slide down the pie plate on at least one side.

Esmé Slabbert said...

Blueberries - now in season here and in abundance. We went blueberry picking two weeks ago, and must go again, then I can make this awesome pie. Pinned it
I visited you via To Grandma’s House we go! (Wednesday Link Party #360)
I linked up this week with = 28+29 and this is a friendly reminder to come and join us at SeniorSalonPitStop. You will find the linkup information under BLOGGING.

Jean | DelightfulRepast.com said...

Thanks, Ellen. And, yes, even if "pie is not in your wheelhouse," ... you've got this!

Jean | DelightfulRepast.com said...

Cathy, I don't always put an egg in my various crusts, but some are just somehow improved by it, as this one is. I think my use of a little tapioca flour (also called tapioca starch) and a little vinegar and an egg each contributes to the tenderness of the crust. An all-butter crust, if not handled just right, can end up overly crispy (to put it mildly).

Jean | DelightfulRepast.com said...

Ellen, I'm so excited that you're going to make this and put your newly purchased tapioca flour to use! Do let me know how it works out for you.

Jean | DelightfulRepast.com said...

Thanks so much, Esme. And I will look for that now.

Angie's Recipes said...

The crust looks really flaky and perfect. And who could resist that sweet fruity blueberry filling!

Jean | DelightfulRepast.com said...

Thanks so much, Angie! Can't wait to see what beautiful things you've been making lately. I'm a bit behind.

Slabs said...

As mentioned before, this is superb with all the blueberries we have around at present.
Thank you for sharing your links with us at #273 SSPS Linky. See you again next week.

Jean | DelightfulRepast.com said...

Thanks, Esme!

Gail Is This Mutton? said...

Delicious, and so good for us! I love the sound of the all butter pastry. Can't beat it. Thanks for linking at #WowOnWednesday.

Jean | DelightfulRepast.com said...

Thanks so much, Gail. And one slice (1/8 of the pie) is well within my 24-grams-a-day sugar limit!

TONY said...

Definitely with ice cream Jean. I'd enjoy your blueberry pie without the ice cream but I am a sucker for ice cream. That combination sounds brilliant to me. I love to read about how you are always trying to adapt and improve your recipes too.

On my walks around where I live in South London there are many wild raspeberry bushes growing at the side of pathways. Neighbours of mine go forraging in the hedge rows around here and bring back overflowing bowls of fruit. Can you go forraging for wild fruit in the US, Jean? And do you??? All the best, Tony

Marilyn @ MountainTopSpice said...

I will print off your recipe! It is blueberry season here! And I love that you used tapioca flour in the recipe. Have used tapioca in my filling for years, but never the flour. Thanks for sharing your excellent recipe!!

Jean | DelightfulRepast.com said...

Thanks, Tony. People *can* forage for things in the US, but there are certainly no wild berries in the hedge rows near me. Some of the farmers in the area have "U-Pick" sections of their farms and I'd definitely like to do that some time. And I keep telling myself I'm going to plant some berries but haven't quite managed to actually do it!

Jean | DelightfulRepast.com said...

Thanks, Marilyn! I believe it's the quick-cooking tapioca that people use as a thickener, is that right? I never have that. But I always have regular slow-cooking tapioca around for puddings and tapioca flour for occasional gluten-free baking for guests, so it just makes sense for me to use it in my pies. Besides being a good thickener for the filling, I think it aids in the tenderness of the crust.

Melynda@Scratch Made Food! said...

This delicious pie is one of my features for SSPS #274, thank you for sharing with us!

Phil in the Kitchen said...

Tapioca flour in the pastry sounds like a really good notion and I've got to try that when I make pastry again. (I admit I haven't done that for quite a while). And the blueberry pie is just a joy to behold. Whenever I buy blueberries my wife eats them for breakfast before I can get round to cooking with them. If I find bargain blueberries, then I'll follow your example and buy plenty. There's only so many anyone can eat for breakfast.

Jean | DelightfulRepast.com said...

Melynda, thanks so much!

Jean | DelightfulRepast.com said...

Phil, thank you. I hope you'll make it soon. But that last line—don't be so sure. If she's like me, she can probably eat a huge bowl of unadorned blueberries for breakfast!

chickenruby said...

That looks super delicious. I'm grateful gluten free flours have improved so I can make pies that are actually edible, mind you may have more to do with my cooking skills lol.
Thanks for joining in with #pocolo

Jean | DelightfulRepast.com said...

Thank you, Suzanne. Yes, there's definitely a learning curve with gluten-free baking. Have you tried my gluten-free pie crust? https://www.delightfulrepast.com/2010/11/pumpkin-pie-with-gluten-free-pie-crust.html

Cocoa and Lavender said...

Well, blueberry pie is Mark's favorite and one of my top three, so we have had several this summer. But I must admit... something strange has happened to me. I have been using the processor (with a recipe almost identical to yours) for decades now... and suddenly, I am channeling my mother and making my crust using my fingers in a French method. I cannot explain it. But I love pinching the butter into the flour and making little "corn flakes" (what my mother said to help me understand the texture). Go figure. And then, to make it even weirder, when I made the Coronation Quiche, I followed the chef's recipe and used milk instead of water. I love the result, so now I am doing that! I guess change is good, even if retroactive... right? Now, it's time to make another blueberry pie - this time I will use your filling. My mother's had no cinnamon or nutmeg. I definitely need to try that!

Jean | DelightfulRepast.com said...

David, I nearly always make pie crust by hand. But this particular "butter-paste" method requires a food processor for the first stage. Funny, often when I'm making crust by hand and smooshing the butter with my fingers, I've thought of them as "flakes," but not your mother's "corn flakes," but now I always will! I always use milk in the pastry for my Double-Crusted Chicken Pot Pie and a few other things. Guess we're both just in the mood to shake things up a bit in the kitchen!

Margie said...

Yes, I am a blueberry pie fan! I prefer it without ice cream.

Thanks for the visit.

Jean | DelightfulRepast.com said...

Thanks, Margie. Like me, perhaps you feel the ice cream would interfere with the tea!

Gardening Helen said...

I'm running behind!! Thanks for sharing at the what's for dinner party last week - The new party is open now. Hope to see you there!

Jean | DelightfulRepast.com said...

Thanks so much, TLG!

Perfectly Imperfect - Life with Lyndsey said...

This looks absolutely amazing! Thanks for sharing the crust recipe, I always need a good recipe for pie crust. Thank you for linking up at Tell It To Me Tuesday. I hope to see you again this week.

Jean | DelightfulRepast.com said...

Lyndsey, thank you so much.

Jeff the Chef said...

You've given such sensible directions! Thanks! I love blueberry pie. I often marvel at the phrase "easy as pie," because it's not easy to bake a perfect pie.

Jean | DelightfulRepast.com said...

Jeff, thank you! I so appreciate that coming from someone who gives "such sensible directions" himself!

Veronica Lee said...

Pinned! I love blueberry pie!
Yummm 😋


Happy Weekending!

Jean | DelightfulRepast.com said...

Thanks, Veronica! Much appreciated.

Sherry's Pickings said...

this looks delightful Jean!

Jean | DelightfulRepast.com said...

Thank you, Sherry. We had it again this week!

Rajani Rehana said...

Beautiful blog

Jean | DelightfulRepast.com said...

Thank you, Rajani.

kitty@ Kitty's Kozy Kitchen said...

I’m a huge fan of blueberry pie and I’d certainly love a slice of your spicy one!

Jean | DelightfulRepast.com said...

Thanks, Kitty! I keep the spices pretty subtle, wouldn't want to detract from the blueberry flavor.