Best Saucy Summer Blueberry Pie Recipes

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY PIE (4 CUP VERSION)

Steps:

• First make the crust. In a medium sized bowl, combine flour, sugar, and salt. Stick the bowl and a pastry cutter*/fork in the freezer.
• Cut the butter and shortening into chunks. Take the bowl from the freezer and add the butter and shortening. Using a pastry cutter or fork, cut the butter into the flour mixture until the mixture resembles a coarse meal. The biggest chunks of fat should be pea sized and all fat chunks should be coated in flour. Alternatively you can pulse in a food processor to get the same result.
• Place the bowl in the freezer again. Prepare about half a cup of ice water.
• Remove the bowl from the freezer. Keep adding ice water 1 tablespoon* at a time, gently tossing the mixture with a fork. Fully combine the water before adding more. When you can squeeze the dough in your fist and it forms a ball, it's ready. If the dough still crumbles and doesn't stick together, keep adding water one tablespoon at a time.
• Gently knead the dough together in the bowl so it forms a cohesive ball. Split the dough in two uneven pieces. One piece should be about 70% of the dough, the other about 30%. Gently flatten each ball into a disc about 1.5" tall.
• Wrap both discs in plastic wrap. Place in the fridge to rest for 2 hours.
• Remove the larger disc. Lightly flour a work surface. Roll out the disc, flouring over and under the dough as you go to prevent sticking. Roll until the dough is about 12" in diameter.
• Fold the dough in half, and then in half again. Gently place it in the pie pan and unfold. Ease the dough into the pan rather than stretching it to get it in the edges. Then gently press the dough to the sides of the pan. Trim the edge of the dough so that it only overhangs the pan about 1/2" an inch. Fold the dough underneath itself to create a thick edge. Create scallops by pinching with your fingers, or crimp the edges using a fork.
• Add the scraps to your other dough disc. Place pie pan in the freezer.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

SAUCY SUMMER BLUEBERRY PIE

Steps:

• Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes, add butter. Stir in sugar, cornstarch and salt. Cook slowly, stirring, until thick and clear.
• Remove from heat, add lemon juice.
• Pour mixture over remaining 2 cups blueberries in a medium bowl, stir gently to combine.
• Pour mixture into pie shell. Serve chilled, or at room temperature with a dollop of sweetened whipped cream.

SPICED BLUEBERRY PIE

Steps:

• Mix 2 1/2 cups flour, 1 tablespoons sugar, and 1 1/2 teaspoons salt in a large bowl. Drop in 7 tablespoons butter and the shortening. Using your hands, a fork, a pastry blender, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
• Using a fork, quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap in plastic wrap and chill 15 minutes or up to overnight.
• Put an oven rack on the lowest rung. Preheat oven to 375°. Unwrap one disk of dough and put on a floured surface. Roll into a 12-in. circle (about 1/8-in. thick), turning 90° after each pass of the rolling pin to keep it from sticking. Transfer to a 9-in. pie pan, letting the dough fall into place (if you push or stretch it into place, it will shrink back when baked). Trim dough edges to 1/4 inches past rim of pie pan. Cover with plastic wrap and chill 15 minutes. Meanwhile, roll out second disk into an 11-in. circle. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
• While crusts chill, mix remaining flour, 1/4 cup granulated sugar, the brown sugar, tapioca, remaining salt, the cinnamon, pepper, nutmeg, and cloves in a bowl. Add blueberries and lemon juice; toss. Taste and add more granulated sugar (up to 1/4 cup), if you like. Pour berry mixture into crust and dot with remaining butter.
• To weave a lattice crust, lay 5 strips of pie dough vertically across pie, spacing evenly. Take the top of every other strip and fold it back halfway. Lay a strip horizontally across center of pie, next to folds of vertical strips. Unfold vertical strips back over horizontal strip. Fold back vertical strips that were left flat last time, and repeat with a second horizontal strip, placing it above first strip (away from you). Repeat with a third horizontal strip above second. Repeat this process on lower half of pie, using remaining 2 strips of dough.
• Fold bottom crust edge up over top crust and crimp edges together. Bake until crust is browned and filling is bubbling in the center, 60 to 75 minutes. Cover edge with strips of foil if browning too quickly. Let cool until bottom of pie pan is room temperature.