Memorial Day is almost here and what better dessert says America and red, white, and blue than Blueberry Pie. Add ice cream to this classic blueberry pie recipe for a truly all American treat.
I love making pies and blueberry is by far my favorite. It’s the perfect way to end a barbecue this Memorial Day, and all summer longer. Warm blueberry pie topped with vanilla ice cream makes my mouth water. That perfect piece of pie, bursting with flavor, combined with the cool, fresh taste of vanilla ice cream. Heavenly.
Dazzle your friends and family with this amazing dessert!
All American Blueberry Pie
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1/3 cup sweet butter (I love Cabot)
7 tablespoons cold water
6 cups blueberries, rinsed and picked over
1/2 cup packed, dark brown sugar
1/2 cup sugar
4 1/2 tablespoons cornstarch
3/4 teaspoon ground allspice
1 tablespoon sweet butter, cut into small pieces
1 egg yolk
1 teaspoon whipping cream
In a large bowl combine flour, sugar, and salt.
With a pastry blender cut in shortening and butter until mixture resembles coarse corn meal. Sprinkle water over the top and work mixture together with pastry blender, or fingers, until it comes together to form a ball.
Shape dough into a ball, wrap in plastic, and let rest at room temperature for 1 hour.
Place rack in lower third of oven. Preheat oven to 425 degrees F. I recommend putting a piece of aluminum foil, or a baking pan, down on the bottom of the oven to catch any drips and keep your oven clean.
Place blueberries in large mixing bowl. In a smaller bowl combine the remaining ingredients, except butter. Add dry ingredients to blueberries and gently toss.
Divide pastry in half. On a floured surface roll one of the pastry halves into a 12-inch round. Fit into a 10-inch pie plate, letting the pastry hang over the edges.
Fill with blueberry mixture. Dot with butter.
On a floured surface roll out remaining dough into a 12-inch round. Place over pie. Seal edges and crimp to form decorative rim.
In a small bowl whisk egg yolk and cream. Brush top of pie with glaze.
Cut vents into the pie top. You can use mini cookie cutters for a more decorative cut on top.
Bake pie for 10 minutes, then reduce oven temperature to 350 degrees F.
Bake pie for an additional 35 to 40 minutes, or until nicely glazed.
Cool until it’s just warm and serve with vanilla ice cream. I love Breyers!
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