Festive Blueberry Pie
Written By: Molly Jenkins
Issue: Set to Appear in the Special Christmas Edition of the Newsletter
Ingredients for pie crust:
- 2 and ⅔ of a cup Flour
- 2 sticks of Salted butter
- ½ cup Cold Water
- A pinch of Salt (if butter is unsalted put 1 tsp. of salt in the crust)
Instructions for pie crust:
Cut sticks of butter into small chunks that will be easy to smush with a fork. Mix butter, flour, and salt in a large mixing bowl. Press the butter chunks with a fork ‘till they’re quite small. Create a hole in the mixture. Pour the water into the mixture and stir. Once water is evenly distributed, coat your hands and workspace with flour and knead the dough into two balls. Using a rolling pin or hands, flatten both balls of dough, but do not combine. Put one pastry into a 9-inch pie pan.
Ingredients for pie filling:
- 2/4 brown sugar
- ¼ cup honey or maple syrup
- 3 tablespoons flour
- Pinch of salt
- 4 cups Fresh or frozen blueberries
- (optional, just adds a bit of texture) One handful of pecans
Instructions for pie filling:
Mix sugar, honey, flour, and salt. Stir in blueberries and pecans. Place sugar-coated blueberries inside the pastry dough.
Use the remainder of your pastry dough to cut strips. Lattice top of the crust, fold edges.
Bake pie at 375° for approx. 50 minutes. The crust should be golden brown when finished, blueberries should be bubbling and hot in the middle. Serves 8.
Happy Feasting! ~Molly