- Filling ingredients
5-6 c. blueberries, fresh or frozen (If frozen, thaw and drain before using)
3/4 c. sugar
1/3 c. flour
1 tbs. lemon juice
2 tbs. corn starch
1/2 c. flour
1/2 c. brown sugar
3 tbs. butter
1 1/4 c. flour
1/4 tsp salt
1/2 c. unsalted butter
The recipe calls for lemon juice in the filling, but you can use lime juice as an alternative. I like using lime simply because it's what I have on hand.
- Dry mix for filling
Combine your sugar, flour and cornstarch in a large bowl, and make sure you mix it thoroughly before adding the berries.
- Completed berry mix
Fold in the berries gently, you don't want to crush them! Add the lemon juice while you're doing this. You'll end up with a goopy berry mixture, set it in the fridge if you aren't using it immediately.
- Topping mix
For the topping, make sure you are using a packed cup of brown sugar. Mix the flour and sugar together before cutting in the butter.
- Topping mix
Mid-cutting the butter in -- when you're done, it should look like crumbs, with no large butter chunks left.
Making the crust! This is loads easier if you have a food processor. Simply put the dry ingredients together, and blend for a few seconds. You want crumbs, not chunks of butter in the flour. Make sure everything is cold!
Add the water a tiny bit at a time -- the last thing you want to do is add too much water to the mix. When you've done it correctly, the end result should look like coarse cornmeal, with the butter still solid. If it holds its shape when you pinch it, you've done it correctly.
Place the crumbles on a sheet of plastic wrap, squishing them together into a loose ball and wrapping it tight. You want to leave the dough in the fridge for at least an hour or two, preferably overnight.
Make sure you've got flour where you are rolling out the dough -- you don't want the dough to stick! You can put a little flour on your rolling pin too, if you like. Bonus: Keep your rolling pin in the freezer until you're ready to roll out your dough, it'll make sure everything stays nice and cool.
Roll your dough out in a circle. ...as you can see here, I am definitely not an expert on rolling dough yet. As long as you can completely cover your pie pan, you're set.
The dough is going to be delicate. Fold it in half, then lay it over your pie pan and fold it back out. Trim off the excess dough with a knife, leave yourself enough to pinch around the edge -- the more you leave, the thicker the edge of your crust will be.
Use your thumb and forefinger to indent the crust around the edge of the pie pan. ...I'm not an expert on this, either! As you can see, I have a very narrow crust on top -- mostly because I don't like a big chunk of crust on the end of my pie.
- Putting the pie together
Add your berry mix to your pie pan. If you were keeping the mixture in the fridge, fold it a few times before you put it in your pie, because the liquid settles in the bottom of the bowl if you leave it sitting too long.
- Crumb topping
Add your crumbles to the top of your pie -- you can use as much or as little as you like. With my family, the topping is very popular, so I dump a lot on top.
- Very Berry Pie
Bake for 40 minutes at 375 degrees. Check it before you pull it out of the oven for good -- the edges of the crust should be a golden brown. If they aren't, put it back in for another five minutes and check it again.
Make sure you let it cool completely before you try and cut it, or you'll end up with berry juice all over the place. Enjoy!