It is Jeremy's birthday today, and his favorite dessert is pie. I gave him the option of fresh strawberry, fresh blueberry, or baked blueberry and he chose baked blueberry. I didn't have a premade pie crust in the house, so I decided to try to make one from scratch by Ina Garten. I used Sally's Baking Addiction's recipe for the filling (mostly).
Baked Blueberry Pie
2 pie crust (see recipe below)
6 cup blueberries
3/4 cup sugar
1/4 cup corn starch
1/2 tsp cinnamon
2 T butter - cubed
Place bottom pie crust in pie pan. Mix blueberries with sugar, cornstarch, and cinnamon. Spoon blueberry mixture into pie, leaving any extra liquid behind. Dot with butter, then cut second crust into 1" strips and weave them over the top of the pie. Crimp edges to seal and place on a baking sheet. Bake at 400° for 20 minutes, then turn oven down to 350°. Bake 10 minutes then cover with tin foil so that the crust does not burn and bake for another 10-15 minutes. Let cool 3 hours for liquid to set. Store any leftovers in the refrigerator.
Pie Crust
3 cup flour
1 T sugar
1/2 tsp salt
1 1/2 stick butter
1/3 cup shortening
4 oz ice cold water
Measure shortening and place in plastic wrap, then cut butter into cubes and place both in freezer for at least 15 minutes. Place flour, sugar, and salt in food processor and pulse a few times to mix. Add butter and shortening to processor and blend until the butter is the size of peas. Add cold water and process until dough forms. Turn out on floured surface and press dough a few times, then form a ball. Wrap with plastic and put in the fridge for 30 minutes. Set out for 5 minutes, then cut in half. Roll out dough into 12" circle for crust.
