Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Friday, March 29, 2013

Blueberry Pie or Why I Love Canning

This has been a crazy crazy week.  Lots of family in town, lots of crises and crisis aversion going on.  But even in the midst of a crazy week, we still need to eat.  And that's where my canning over the summer has really helped.

We needed a quick dessert, but I also wanted something that would make us feel like home, and blueberry pie seemed like just the answer.  Partially because I like blueberry pie (my grandpa's favorite too), and partially because I have jars of blueberry pie filling that I canned last year.  Because I had that, I was able to make a quick batch of my favorite pie crust, fill it with the blueberry pie filling and bake it in less than an hour.  Homemade pie in under an hour - with almost no cleanup.  Perfect!

Blueberry Pie

1 jar blueberry pie fulling

1/2 cup cold butter, cubed
1/2 cup shortening
2 cups plus 1 tablespoon flour
6 - 14 tablespoons ice cold water


1. Preheat oven to 400°.

2. Mix flour and salt in medium bowl. Cut in butter and shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

3. Divide in half and roll each, using floured rolling pin, into a rough circle, approximately 12 1/2-inch.

4.  Place one circle into a 9 inch pie pan.

5.  Fill the crust with the blueberry pie filling.

6.  Using a cookie cutter, cut several figures out of the other rolled circle.  This allows the pie to vent as it cooks.  {I used a duck cookie cutter - cute, isn't it?}   Carefully place the rolled circle on top of the pie.

7.  Crimp the edges to seal in the pie filling.  You can also put the cutout pieces on top of the pie for decoration.

8.  Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Now you've got a delicious pie - without a lot of work.  My grandpa would have loved it.

Pin It

1 comment:

  1. Susan, this looks beautiful. Such great pictures.

    We're having a party at Tumbleweed Contessa - Saturday Dishes - along with Hammock Tracks and Call Me PMc. Wish you would hop on over with this beautiful pie.

    Have a wonderful weekend,