Adapted from familyfun.com
Who doesn’t love a slice of delicious, homemade pie? The coming of summer and the great variety of fruit mean pies. The first time I made this pie, I was making several desserts for a get-together of family friends. It was very easy to make. I was sure it was going to be good but it really surprised me how good it was. Every time there’s a get-together, everyone always asks me when I’m going to make this pie again.
- 2 cups plus 6 tablespoons flour
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) cold unsalted butter
- 4-5 tablespoons cold milk
- 6 cups blueberries
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- ¾ cup sugar
- Preheat the oven to 375F (190C).
- Place 2 cups of flour and salt in the bowl of a food processor fitted with a steel blade. Cut the butter into slices and scatter the pieces on top of the flour.
- Pulse the flour and butter until they are combined and the mixture resembles a coarse meal. Add the milk a tablespoon at a time, pulsing after each addition, until the dough sticks to itself when gently squeezed.
- Place the dough on top of a piece of wax paper on your countertop. Shape it into two balls, one twice as large as the other. Wrap the smaller piece of dough tightly in plastic wrap and refrigerate. Place another piece of wax paper over the larger piece of dough and roll it out to fit a 9- or 10-inch pie pan. Line a 9- or 10-inch pie pan with the rolled piecrust dough and crimp the edges. Cover with a piece of plastic wrap and refrigerate until ready to use.
- Place the blueberries in a large bowl and sprinkle with the lemon zest, the lemon juice, the remaining 6 tablespoons of flour and sugar. Toss gently until the berries are evenly coated.
- Remove the pie pan with the crust from the refrigerator. Pour the filling into the crust.
- Roll out the extra dough and cut it into stars using a cookie cutter. Lay the stars, touching one another, on top of the filling. Press any pieces that meet the sides of the crust into the edges.
- Place the pie pan on a foil-lined baking sheet (to catch any spills). Bake in the lower third of the preheated oven for 45 minutes or until the filling is bubbly around the edges and the crust is lightly browned.
Comments: This pie is great hot, warm or even room temperature. It so easy and quick to make you can make it at any time. With the star-studded top you are sure to impress everyone; no one need know how easy the recipe is. Another thing I love about this pie is how much fruit it has; the fruit, after all, is the whole point of a pie. Happy summer eating!