“Blueberry Pie”

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I’m going to make a confession…I friggin LOVE pie. I don’t care what the fruit is or the season is, there’s always a pie that can be made. Berries are abundant all summer long and are known for pies. There’s one I can never seem to find, and when i do, I might as well sell my first born son for how expensive it is…Blueberry Pie is the pinnacle of flavor of the summer to me. It’s bright and vibrant, sweet and just delivers that feeling of life being exactly what it’s supposed to be.

I’ve mentioned him before, and I’m going to mention him again. That farmer behind me. Ever since he found out I was a chef, we’ve been pretty good friends. He has two 50 year old blueberry bushes that are two stories tall. I climb into the front loader to put the bird netting over it for him, and then again when i pick them. Of course I always bring him the “fruit” of my labor…pun pun pun…

The farmer recently lost one of his grandsons in a motorcycle accident. His grandson’s favorite summer food was also blueberry pie, so I’d like to dedicate this post to him.





Pie crust

6 C Fresh Blueberries

1 C Brown Sugar

6 T Cornstarch

½ t Salt

¾ t Cinnamon

3 T Butter (Diced)



1 C Brown Sugar

1 C White Sugar

4 oz Flour

½ t Ground Cinnamon

4 oz Butter

½ C Rolled Oats



Add your Sugar, cornstarch, salt and cinnamon to your berries and give them a good toss to make sure everything is coated.



Squeeze your lemon juice and toss the filling mixture to form a syrup. This will start the maceration process to break them down and give you that juicy filling.



Let the berries sit for about 30 minutes to allow them to start to break down a bit. Then add them to the pie crust.



Take your topping ingredients and cut them together using a pastry cutter.



Sprinkle a little of the topping over the berries, then top the mixture with the diced butter. Then add more topping until it’s heaped up into a nice mound.



Bake at 375F for around one hour, or until the topping is a beautiful golden brown and the filling is bubbling over just a bit. Allow to cool for at least one hour, or better yet overnight, before serving.

Sweet, tart, and bursting with the flavor of summer. Nothing beats a fresh berry pie with some ice cream in summer!

Tools used in this post:

9.5in Pie Plate

French Rolling Pin

Pastry Cutter



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