Blueberry Pie
This recipe is one I made with Riley for Fourth of July this summer. It is about a month late to sharing here but I had to still because it was one of my favorite summer pies I’ve ever had! When we visited South Carolina for the first time a year ago in summertime we went blueberry picking at the most beautiful little farm. When weighing our blueberries to check out the lady asked me if we were making blueberry pie. I told her we were actually just visiting so we were going to just eat these all up fresh. I ended up flying home on the plane with a bagful of the leftover blueberries we picked and I remember telling myself if we ever end up living there, I want to pick blueberries in the summer and make a pie.
Here we are one summer later, we picked the blueberries, and we made the pie. I have never had a blueberry pie before this and this is one I will be making every summer that I can. It is bursting with blueberry flavor and so juicy. Just the way a fruit pie should be. The almond extract and cinnamon work so well bringing out the depth of flavor in the blueberries, and this is the first coconut oil pie crust I have enjoyed making!
I hope if you have a bounty of fresh summer blueberries sometime and feel like celebrating them in a pie you really enjoy this one. The season here for berries is now winding down, the peaches are tasting past their peak, and I’m seeing more apples being picked at the local orchard’s farm stand. It is the time in summer where it still very much so feels like summer, but you can sense the shift happening past its highest point, dipping down the seasonal slope towards fall.
As we transition into late summer, with apples and pumpkins on the horizon, I will still be dreaming of this early summer blueberry pie.
x Jessie
BLUEBERRY PIE
Makes one 9 inch pie.
filling
4 cups fresh blueberries
3 tablespoons arrowroot starch
1/4 teaspoon ground cinnamon
1 teaspoon almond extract
1/4 teaspoon sea salt
double crust
3 cups all purpose einkorn flour
2 tablespoons cane sugar
1 teaspoon sea salt
1 cup coconut oil, softened
1/3 cup ice water
Preheat oven to 375F.
Toss the filling ingredients together in a bowl and set aside.
Mix the crust ingredients together using a fork in a bowl until they form a soft dough ball.
Add a teaspoon of additional water at a time to bring together if crumbly or dry.
Separate into two disks of dough. Lightly flour your work surface. Roll out the first to 1/4 inch thick and line a pie dish.
Lightly flour your work surface again. Roll the remaining disk of dough and slice into 1 inch lattice strips.
Fill the pie dish with the blueberry filling and weave the lattice on top. If the dough is too soft to handle try using a spatula.
Crimp and seal the edge of the pie, trimming off any excess dough.
Bake until bubbly with browning crust, about 50-60 minutes.
Let cool, then slice and serve with vanilla ice cream or whipped cream/yogurt.
Store remaining slices in an airtight container in the fridge and enjoy within one week. (Or freeze slices to enjoy later too.)