What’s more summer than a blueberry pie?

If I’m being honest, I don’t think I had every actually had Blueberry Pie before (isn’t that a little crazy?). Cobbler, you betcha. But pie? nope! After spending a lovely morning picking local blueberries I knew I needed to put them to good use. I’ve been on a bit of a pie kick lately anyway, so it felt destiny was calling me.

I dug through some of my favorite recipe books and ended up landing on one from a vintage book that I always seem to go back to time and time again, The Margaret Rudkin Pepridge Farm Cookbook. The pie turned out absolutely delicious, and I could definitely see myself making it again.

It’s a very simple recipe though, and the blueberries are definitely the star of the show! I would be wary of using it on out-of-season berries. This may fall a bit flat if the berries themselves aren’t flavorful.

This is the type of pie that falls apart a bit as you serve it and pairs perfectly with some vanilla ice cream. If you’re looking for a pie that is more gelatin and holds it’s shape, this isn’t the recipe for you.

If you don’t mind something that plates a bit messy, but tastes divine, I think you’ll love this one.

Deep Dish Blueberry Pie

Adapted from Margaret Rudkin Pepridge Farm Cookbook

Ingredients

• 2 Pie Crusts (see note below)
• 2lbs Fresh Blueberries (in-season highly recommended)
• 1/2 Cup of Sugar
• 3 Tbsp of AP Flour
• 1/4 tsp of Salt
• 1/2 tsp of Nutmeg
• 2 Tbsp of Lemon Juice
• 1 Tbsp of Butter, cut into small pieces

Directions

1. Mix together the sugar, flour, salt, nutmeg and lemon juice.
2. Add mixture to blueberries and toss together until all blueberries are coated and the mixture is evenly distributed.
3. Dump blueberry mixture into prepared deep dish pie crust bottom.
4. Dot blueberries with butter
5. Cover with top pie crust (cutting wholes in top to release air)
6. Refrigerate from 30 minutes
7. Bake in a pre-heated oven at 400F for about 30 minutes. If the crust starts to brown before the full 30 minutes, lightly cover with tin foil to protect it from burning.
8. Let cool, and serve with vanilla ice cream!

Pie Crust

I’ve been testing out pie crust recipes for years now. I’ve really struggled to find one I like. Something flakey and full of flavor that can hold it’s own even when supporting a fruit filling. After years I finally have landing on a recipe I love that comes out perfect for me every time.

Inspired Taste Easy All-Butter Pie Crust Recipe

I always make this in my food processor, so I can’t speak to whether it will come out the same if you use the hand making method.

With this being a deep-dish pie recipe I skip the step to separate into two balls and instead keep the dough in one piece and make two for this recipe.

Of course, you don’t have to make your own pie crust! The ones from the store are plenty good too 🙂