July is pie month in the Glutton household.
Why July? This July 4th we celebrated with some friends who joined us on Chincoteague Island last year. We had thoroughly enjoyed all that Church Street Produce had to offer during our vacation. Not only did they make a wicked tomato pie, they also baked the most amazing blueberry pie. We special ordered one for our last night on the island. There were no plates involved – only five people, five forks, and one delicious blueberry pie. No evidence was left at the scene. Needless to say, we have all been dreaming of those pies since last August. So on July 4th, I felt it was high time we had a taste of that pie heaven again. I made both – and then I made them again for the site since they both turned out so well. And voilà, pie month is born. We hope you enjoy this fabulous summer pie and stay tuned for next week’s installment of delicious pie in July.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons cold vegetable shortening
- 3 tablespoons cold butter
- 3-5 tablespoons ice water
- 4-5 cups blueberries
- 2/3 cup sugar
- 3 tbsp corn starch
- Pinch of salt
- 2 tbsp orange juice
- 3/4 cup flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 5 tbsp melted butter
- Combine the flour and salt in a bowl (or food processor).
- Cut in the butter and shortening (or pulse in a food processor) until the bits of butter and shortening are pea sized.
- Stir in water one tablespoon at a time until it just holds together. Form into a ball and refrigerate.
- In a large bowl combine blueberries, sugar, corn starch, salt, and orange juice. Stir well and let stand.
- Preheat oven to 425F.
- In a separate bowl, combine the flour, brown sugar, and cinnamon. Stir well then mix in the melted butter. Set aside the crumble mixture.
- Roll out the chilled pie dough into a circle large enough for your pie plate.
- Carefully transfer the dough to the pie plate (I fold the dough into quarters to make it easy to lift without tearing and then unfold it in the pie plate), trim any areas that have too much excess hanging down (use that to fill in places where there is not enough dough at the edge for crimping), and crimp the dough.
- When the blueberries have started to give off their juice, give them another good stir and then pour the filling into the pie crust.
- Immediately top the filling with the flour/butter crumble mixture and bake for 50 minutes, until the top and sides are golden brown and the blueberry juices are bubbling and thickening.
- Let cool a bit before serving. It is great by itself or with a scoop of vanilla ice cream.
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