30 July, 2013

Wild Blueberry Pie.

Today was my first day off of the week and it was pretty awesome. Overcast, no warmer than 73 degrees, and a bit breezy with some on and off drizzles. Mara had been asking me if we could bake a pie the past week or so. We were overdue for a visit to Grammy's house so she can see how much Eisley has grown, laugh at Porter constantly trying to make phone calls, and so on. Today was pie day. I had some organic wild blueberries in the freezer, and so it was decided, blueberry pie it was! I got this recipe from here and tweaked it a bit. It was delicious.

Wild Blueberry Pie:
For the pie crust:
2 & 1/2 cups of whole wheat flour
16 tablespoons of really cold Earth Balance
1/4 tsp of sea salt
For the filling:
6 cups of wild blueberries
4 tablespoons of cornstarch (this brand is NONGMO.)
1/4 fresh lemon juice
3/4 cup raw sugar (next time I want to try maple syrup)
dash of cinnamon
a cap full of real vanilla extract

Make your pie crust by combining the flour, Earth Balance, salt and 6-8 TBS of very cold water. Combine in a food processor, or do what I did, and let your littles squish the dough (make sure to wash hands!) until it is a nice smooth pie crusty dough. Chill in refrigerator while your oven is preheating to 425F. When your oven is preheated, flour your countertop or cutting board, separate your dough into two equal pieces (one for the bottom crust and one for the top crust) and roll out your chilled dough. Fit your first half to your pie pan. Combine your filling ingredients and fill your pie pan up, roll out your second half and place on top. Pinch down the ends with a fork, cut some slits to allow venting, even decorate with some dough trimmings. Our dough "mountain" design was fun. Bake for 15 minutes at 425, and then turn it down to 350 and bake for another 30-40 minutes. Let cool, and enjoy!

Do you have a favorite pie recipe or blueberry recipe you like to indulge in? Share it with me in the comments!

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