Some days in the winter, a girl just wants blueberries. Am I right, or am I right? Those are the days when Grandma’s handy pie recipes come out of the cabinet. You just can’t go wrong.
I also wanted to play around with low contrast “faded” photos, so we’ll just call it a ‘vintage’ feel that goes along with Grandma’s recipe.
The pie crust is shortening + flour + salt.
And then some water. The recipe says 4 – 5 tablespoons, but I find that 5 tablespoons is definitely the best for a flaky crust.
The dough gets divided for a bottom and top crust. Once rolled out, put the bottom crust in the pie pan.
PS – check out how cool this pie plate is!!! It is nerdy and awesome and such a great Christmas gift from my Uncle.
The filling is simple: blueberries, sugar, and corn starch. And, ironically, the blueberries are from my Grandparents’ garden. So this really IS Grandma’s blueberry pie.
Once fully mixed, it looks like this, and goes straight into the pie crust. No pre-baking this time.
While you are filling the pie, it’s possible that someone might sneak pie dough.
And continue to sneak pie dough from the actual pie as you add butter. 1/2 tbsp cut up into small pieces, set around the filling.
Then the top pie crust goes on and gets pinched together. Here’s where that extra tablespoon of water comes in handy for the crust: it’s so easy to pinch together and stays really well! Worth it.
As a part of the Christmas present from my Uncle, I also received a pie crust shield that I wanted to try out. Burnt crust is the worst!
It is a super flexible silicon shield that protects both the top and sides of the crust.
There are notches on the side to keep it in place so that it can be used for different sized pie pans. Super convenient!
I also got this lovely pie drip catcher… which my oven and my husband will be thanking my Uncle for. No more burning fruit filling smell coming from the oven! Woohoo!
The pie plate ends up sitting atop of a silicon ring in the middle of the drip pan so that air can still flow around the pie.
Cue music: Isn’t she loooovely? Isn’t she wonderful?
Look at that beautiful crust!!! The pie crust shield did a great job. The crust got a little smushed, but it was perfectly golden and not burnt at all! I guess the packaging was right when it said that the pie crust would get a nice tan.
Then… eat. Maybe two pieces. Grandma would approve, right?
The pie review:
Crust: This is the classic crust, in my view – although, it is the crust my family uses for pies. I love it because it’s simple and so flaky. LOVE.
Filling: Super basic. Blueberries don’t need any additional spices, and the amount of sugar is perfect for the pie.
Overall: It’s Grandma’s pie. It’s delicious.
The pie ratings:
The pie rating scale is a Mike-determined scale from 1 – 10, with a 5 being the “classic, homemade apple pie”, and 10 being the highest rating.
Grandma’s Blueberry Pie
- 2/3 cup plus 2 tbsp shortening
- 2 cups all-purpose flour
- 1 tsp salt
- 5 tbsp cold water
- 4 cups of blueberries (I used 9 cups of frozen blueberries)
- 2/3 cup sugar
- 3 tbsp corn starch (use 4 tbsp if using frozen blueberries)
- 1/2 Tbsp butter
- Defrost blueberries if needed – straining liquid and/or patting with paper towels.
- Preheat oven to 425˚F.
- Combine flour, salt, and shortening in a large bowl with a pastry cutter.
- Once combined, add 5 tbsp water to the crust mixture, making sure to disperse the water over the entire mixture. Mix with a fork to form a ball of pie dough.
- Separate pie crust dough into two pieces. Roll out each piece of pie dough into a 13″ circle. I like to roll the dough out between two pieces of wax paper – this way, it is “portable” and won’t stick to the counter, and it’s very easy to transfer to the pie dish.
- Transfer one of the pie crust pieces to the pie plate.
- Combine blueberries, sugar, and corn starch in a medium bowl to make the filling. Transfer the filling to the pie dish.
- Place the second pie crust on top of the pie. Trim the pie crust edges and pinch together.
- Cut a few slits in the middle of the pie with a knife to allow proper ventilation.
- Add on your pie crust shield and place the pie pan on a pie drip pan, if needed.
- Bake pie for 40-50 minutes or until the filling is bubbling and the top is turning golden.