Lemon Blueberry Pie

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Sally Fallon says in Nourishing Traditions about pie crust: “This is the only recipe in which we compromise somewhat on our principles.” In making this lemon blueberry pie I used a few different recipes to come up with my own, and it is also still a pretty big “compromise” treat. We should probably do like Shauna and her family do: make this a once-a-year summertime treat.

I’ve never been a big pie fan, but when Shauna mentioned her blueberry pie in a comment earlier this week, I had just gotten more farm market blueberries and had the craving. I’m excited that it came out so delicious. Kent loved it too, but I couldn’t get him to say it was even better than his Mom’s apple pie – she’s a great cook and that is his all-time favorite.

photo by thebittenword.com

Lemon Blueberry Pie

• Add these ingredients to your food processor to make a double crust: 2 c. flour (I used 1 1/4 c. Bob’s Red Mill unbleached flour & 3/4 c. spelt flour), 1 t. sea salt, 12 T. cold butter, 1/4 c. sugar (I used organic cane sugar.) Blend ’til mixed well, add 1 egg yolk and blend more. Add 4 T. cold water and blend until it forms a ball. If it feels dry, add a bit more water. If it feels too wet, add a bit more flour.
• Split dough in half and roll each out into a big circle onto a lightly floured countertop. Form one into the bottom of a pie plate, trim the sides, prick the bottom with a fork, and bake for 15 minutes at 300*. Cool.
• Make the filling:  stir these ingredients together in a big bowl: 1 c. sugar (I used the organic cane sugar again, but will try maple sugar next time, and I’ll cut the sugar down some, too), 1/4 c. Bob’s unbleached flour, 1t.+ finely graded lemon peel (actually, it was a whole lemon’s peel, I like a lot of lemon flavor!), and a dash of salt. Add about 4 1/2 c. fresh blueberries and toss to coat. (One recipe I looked at said you could also use a 20oz. bag of frozen, but then increase flour to 1/3 c.)
• Once the bottom crust cools a little, spoon in the blueberry mixture.
• Squeeze about 1 t. lemon juice over the top. (Recipe called for 2 t., but the pie was a little runny, so I think 1 t. would be better.)
• Cut up 2 t. cold butter into little pieces and drop them around the top.
• Cover the pie with the other pie crust, pinch edges, trim sides, and make fun designs, whatever you’d like! (Mine never ends up real pretty and I end up patching pieces to cover holes…I never said I was a Martha!)
• Cover loosely with foil, bake at 375* for 20 minutes. Uncover and bake another 20-25 minutes or until crust is golden brown.
• Let cool before cutting, if you can…

Now just make it and let me know what you think, or let me know how you make YOUR blueberry pie?

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