blueberry pie.

Processed with VSCO with a6 preset

We spent a weekend in Saugatuk, Michigan before school started, and I got to do something I’ve always wanted to do: go Blueberry picking! Fresh picked blueberries do NOT do the grocery store ones any justice. They are so sweet and delicious. I never thought I liked blueberries until I tasted freshly picked ones a few years ago. I made a pie as soon as I got home! I tried a new pie crust; it was a little hard to work with, but I liked the texture once it was baked. This crust would make awesome homeade pop tarts!

Pie crust
3 cups  all-purpose flour
1 tsp salt
¾ cup  vegetable oil
⅓ cup almond or any non dairy milk plus  extra if needed

  1. Sift the flour, then whisk in the salt and create a little well.
  2. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk. I had to add quite a bit extra to hold it together.
  3. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
  4. Divide into two parts.
    Pie filling
    1 cup fresh blueberries
    1/2 to 2/3 cups granulated sugar (depending on the sweetness of your berries)
    1 teaspoon ground cinnamon
    scant 1/2 teaspoon ground nutmeg
    1/8 teaspoon ground ginger
    1/8 teaspoon ground coriander
    3 tablespoons all-purpose flour
    1 tablespoon cornstarch
    2 teaspoon fresh lemon juice

    In a small bowl, whisk together sugar, spices, flour, and cornstarch.  Pour the sugar mixture over the berries, and gently toss together with a wooden spoon.  Stir in the lemon juice.

    Bake in a preheated oven at 425F for 15 minutes, then bake at 375F until the crust is golden and filling is cooked. Usually about another 30-45 minutes.

     

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