That's what I'm talking about! Just look at that flakey, golden crust along with those sweet berries just waiting for you to take a big slice and pile a scoop of vanilla ice cream on top! You can never go wrong with scratch. Meals & desserts always, always, always taste better when made from scratch. And while it may be a tad more elbow grease to create this delicious treat...it's well worth the effort.
These pies freeze so well. They can be thawed the day before, and baked the day your company arrives, transforming your kitchen into the kitchens from your past, with the warm, sweet aromas filling the air like floating memories wrapping you up in a big hug.
To make these pies even more gorgeous, I used an assortment of leaf pastry molds. You can find these molds at Sur La Table or amazon. These molds are so easy to use and relatively inexpensive, yet they bump your dessert up to the next level. Highly recommend!
Okay! Let's get started on creating something spectacular for your dessert table!
Let's Cook!
Ingredients for crust:
3 cups all purpose flour
1 1/2 tsp sugar
1/2 tsp salt
1 stick real butter, plus 2 tbsp for pie plate
1/2 cup shortening
8-10 tbsp iced water
Ingredients for pie filling:
1 cup sugar, plus 1 tbsp for pie crust
1/2 cup flour
1/2 cup salt
juice & zest from one lemon
1 tbsp cornstarch
1 tbsp cinnamon, plus 1 tbsp for pie crust
4 cups fresh blueberries, rinsed
4 tbsp butter, cubed
1 egg, whisked for egg wash
Rinse blueberries well and allow to drain.
Dry your berries on a kitchen towel. Set aside.
For your pie crust:
Add 3 cups all purpose flour to a large bowl.
Add 1 1/2 tsp sugar, 1/2 tsp salt and whisk together.
Add 1/2 cup Crisco shortening
Add 1 stick butter softened, cut into cubes
Add 10 tbsp iced water.
Mix well with your hands. Knead dough for 10 minutes or until a soft, pliable dough forms. Dough will be crumbly at first.
Form your dough into a large, flat disk.
Wrap in Saran Wrap and place into the refrigerator for 30 minutes.
For your pie filling:
Add 1 cup sugar, 1/2 cup flour, 1/2 tsp salt, 1 tsp cinnamon, 1 tbsp cornstarch and whisk together.
Add zest and juice from one fresh lemon.
Mix all of the ingredients together with the blueberries until well incorporated. Set aside.
Remove your dough from the refrigerator once chilled and place onto a floured surface. Slice the dough in half.
Roll the dough into 2 12" pie crusts.
Mold bottom crust to the bottom of a "buttered" pie dish.
Poke holes into the bottom of the crust with a fork.
Trim the edges of the crust with a knife.
Preheat oven to 350 degrees.
Bake bottom pie crust for 10 minutes.
Remove from oven and allow to cool for 15 minutes before adding blueberries.
Once cooled, add prepared blueberries and dot with 1/2 stick of cubed butter.
Place the 2nd pie crust on top and trim the edges with a knife.
Using a fork, decoratively seal the pie crust, like this!
Using pie molds, create your pie leaves.
Place decorative leaves on the pie and cut 4 long holes into your pie for steam.
In a separate bowl, add 1 beaten egg, 1 tbsp sugar, 1 tbsp cinnamon. Whisk together well.
Using a pastry brush, brush the top of the pie until completely coated in the egg wash.
(Lift leaves and brush underneath them, then place back down and brush the tops of the leaves.)
Ready for the oven!!
Preheat oven to 375 degrees.
Bake for 40 minutes uncovered.
Bake for an additional 15-20 minutes, watching carefully, to achieve the golden brown crust you're looking for! (Every oven is different)
Let rest for 45 minutes to 1 hour before slicing.
Be generous with a huge helping of Vanilla ice cream and dig in! Lordy... not only gorgeous, but delicious as well!
As always, I hope you enjoy this recipe with those you love most. Please feel free to let me know what you think and to share your gorgeous creations to social media! It's always fun to see what everyone is making!
Don't forget to check out my new cookbook, Michele's Southern Yum Cookbook, now available on this website of amazon.com
Remember, it's more than just a recipe. It's your love language so express yourself well.
Have a blessed day!
Michele
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