July 4th Blueberry Pie – Olivia's Kitchen

So the title said July 4th ,of course you don’t need to wait til July 4th celebration to make this yummy pie dish !! You can do it anytime , but i would suggest summer would be the best time , because of you want to do it when blueberry is in its peak . Sweet , juicy , reasonable price blueberry from you pick or from the store !

The other day i stopped at grocery store after the gym , and i picked up some fruits when i saw 99 cents a pint of blueberry . To me that’s a great price and hard to pass up . Immediately i think about .. Blueberry Pie ! And beside .. July 4th is this weekend .. so of course i have an excuse to bake a home made pie !!

To be honest , it has been a while since i baked pie from scratch , the last time was during thanksgiving , i baked pecan pie , so i do miss doing all this yummy things in the kitchen . I have been occupied with coloring yarns , and if you knew me well enough , you should know .. before a knitter and a dyer , i was a foodie at first .

So there i was that afternoon getting myself ready to whip up pate brisee , or simply .. A PIE DOUGH 🙂 Except i found out that i only had 1 stick of butter .. while i needed 2 sticks , luckily i had 1 pound of frozen butter .. so had to wait til it’s chilled but not frozen .

The pie dough is not hard to make , esp , i used food processor , call me cheater , but that food processor makes the job a lot quicker , easier and less mess !! So here is the dough recipe ..( if you’re short on time , or just too lazy for pie crust , just buy from the store .. it makes the job a lot quicker !! and skip this step ! )

2 1/2 cups of all purpose flour

2 tbsp. of sugar

1 tsp of salt , unless you’re using salted butter , if you do salted butter , you can skip this

2 sticks of cold butter , unsalted

about 1/4 to 1/2 cup of ice cold water

If you do have food processor , this is the time to use it . Just dump the flour , sugar and salt in it , then pulse few times to combine , cut up your butter into small chunks , add into the flour mixture , pulse until the mixture combine , coarse like pea size clumps , then while it’s running , drizzle the water start with just 1/4 cup only , and pulse until it comes together , if it’s too dry still add little more ice cold water , try not to pour all at once , you don’t want them to be too wet , enough so that it comes together . Don’t pulse it too long , or your crust will be hard .

Dump the mixture on a plastic wrap , divide into 2 balls , flatten into disks and place it in the fridge , chill about an hour at least . You can do this ahead of time , a day will be fine too .

If you do not want to go through this home made pie crust , you can simply run to the store and buy ready made pie crust .. but then again .. what’s fun about that ? 🙂

Once the dough is totally chilled , you’re ready to make pie !!

You will need flour , so the dough won’t stick to the surface when you roll it out .. you need rolling pin obviously .. here’s picture step by step .

1. Roll out your pie dough , about 10-12 inch diameter . To fit 9 inch pie plate

2. Transfer pie dough into the plate

3. Now you’re going to add the filling :

7 cups of fresh blueberry , washed and picked

1/2 cup of sugar

3/4 cup of cornflour , esp when it’s very juicy blueberry

1/4 tsp. of cinnamon

juice from 1 lemon

Mix all these ingredients gently you don’t want the berries to burst . Then place the berries into the pie plate . Piling up in the center

4. Now , roll out the 2nd pie dough , and using knife , or decorative cutter , cut an even number , i did 12 i think or maybe 10 . You can skip this step if you don’t want lattice top , just roll out the dough and place it on top and make slits here and there . This is for lattice topping

5. Once you’re ready to bake it , brush it with egg yolk wash , sprinkle generously with sugar and bake at 400 F for 20 minutes then lower it down to 350 F for about 55 – 60 minutes . The berries should be bubbly . To make sure cleaning up is not a messy job , line a parchment paper on a cookie sheet . Let the pie cool totally before serving . Serve with a huge dollop of vanilla ice cream !