The best delicious Deep Dish Blueberry Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Deep Dish Blueberry Pie recipe today!
Hello my friends, this Deep Dish Blueberry Pie recipe will not disappoint, I promise! Made with simple ingredients, our Deep Dish Blueberry Pie is amazingly delicious, and addictive, everyone will be asking for more Deep Dish Blueberry Pie.
What Makes This Deep Dish Blueberry Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Deep Dish Blueberry Pie.
Ready to make this Deep Dish Blueberry Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
3/4 c Unsalted butter; (1-1/2
-sticks), cold
1/4 c Vegetable shortening-cold
2 1/2 c Flour
1/2 ts Salt
4 tb Ice cold water; up to 6
FILLING, (FOR DEEP DISH
8 c Fresh blueberries
1/3 c Cornstarch
3/4 c Sugar;, (or more)
1 ts Cinnamon
1 tb Butter
I made this pie for my husband’s birthday last night (for the Montrealers,
blueberries are on sale for $1.09/pint at Metro this week!) The pie crust
is based on Gourmet’s “Pate Brise”.
Combine flour and salt, then cut in butter and shortening with pastry knife
until it resembles course meal. (I cheat sometimes and use food processor
on “pulse” only for this step). Add water and combine gently – add just
enough water to make the dough hold when pressed together – too much water
will make dough tough). Form into two patties, wrap in plastic wrap and
refrigerate at least one hour.
Filling (for deep dish): Combine all ingredients except butter.
Roll one piece of dough to about 3 inches wider (diameter) than pie plate.
Place into ungreased pie plate. Pour in filling. Place dots of butter on
top of filling. Roll second piece of dough, place on top of filling, and
tuck ends under bottom crust overhang. Trim decoratively and make
decorative steam vents in top dough. Brush with milk or water and sprinkle
with additional sugar.
Bake at 425 for 20 minutes, then turn oven down to 375 and bake an
additional 30-40 minutes, until filling is bubbling and pie crust is brown.
(Bake on lowest rack in oven so that top does not brown too quickly).
Yields
1 Servings
Leave a Reply