Blueberry Pie

This pie is super easy and DELICIOUS!  When I get the craving for a fruit filled pie this is my go to recipe.

How to make a crust:

The easiest and most accurate way of measuring your ingredients is by weight.  If you have't already purchased a kitchen scale go do it right now!  Once you've weighed out your ingredients just pop them in a food processor and let it do all the work.  After a few minutes your ingredients will form into a ball and that's when you know you're ready to roll out the dough.  I rolled out a little more than 1/2 of my dough popped it into a pie pan and let it chill in the fridge while I made my filling.  Cold dough is best when making a pie.  

Here's the ingredients:

5.25 ounces coconut oil

5.25 ounces butter

1 1/2 T sugar

1 1/2  salt

16.5 ounces flour

1 1/2 T lemon juice

3 oz milk (may need just a touch more depending on how dry the weather is)

Next is the filling:

We love blueberries around here and always have some fresh ones or some frozen ones stuffed in our freezer.  Either will do.  I mixed all ingredients except the blueberries and let it boil.  Then I dumped in the berries and let them simmer for 3 or 4 minutes.  The filling should be think and delicious.  This is a lot of filling and depending on the size of your pie you might have some extra - no problem, use it as a syrup for pancakes :)

Here's the ingredients:

1 3/4 cups sugar

6 T cornstarch

2 C water

2 T lemon juice

7 cups of blueberries 

While my filling was simmering away I rolled out the top of my pie (remember you just rolled out a little more than half that dough for the bottom and saved the rest).  You don't want the top crust too thick.  No more than 1/4 of an inch.  

When the filling is done - pour it into your chilled pie crust thats been waiting in your pie pan.  Top it with the top crust . . . and bake.  Oh, and one more thing . . . . before you pop that sucker into the oven cut a few vent holes.  Otherwise, you'll have blueberry goodness seeping out all over your oven - and if you're like me you don't have time to clean your oven after you've baked a pie!!

And thats' it.  Bake that baby at 425° for 30-40 minutes.  

Now the hardest part . . .  you're going to have to wait for it to set up.  The pie should be completely cool before you try to cut into it.  Sometimes I bake the pie at night and let it cool while I sleep - then I'm not tempted to cut into it too soon.

I baked this one in the morning and had a piece after dinner.  After I went to bed my hungry teens had a snack . . .