All-American Blueberry Pie.

June 24, 2019

July 4th prep begins!

This pie is one of the most festive desserts I have ever made. It screams summertime and Fourth of July!

Blueberries actually originated in North America here in the northeast! It’s one of the few fruits that has its origins here. That fact alone makes this pie all the American! This old-fashioned, all-American blueberry pie is truly American.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

All-American Blueberry Pie.

Pâté Sucrée

  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 12 tablespoons 1-1/2 sticks cold unsalted butter, cubed
  • 9 tablespoons ice water
  • 1 large egg mixed with 1 tablespoons water ((egg wash))
  • 1 tablespoon demerara sugar

Blueberry Filling

  • 3 cups fresh blueberries
  • 1/4 cup honey
  • Juice and zest of 1 lemon
  • 2 teaspoons ground cinnamon
  1. To make the pâté sucrée, add the flour and salt to a large bowl. Using two knives or a pastry cutter, cut the cubed cold butter into the flour and salt until it resembles sand. Mix in one tablespoon of the ice water at a time until the dough comes together but still has a slightly crumbly texture. Cover with plastic wrap, and refrigerate for at least 1 hour. While the dough is chilling, make the filling.
  2. To make the filling, mix all filling ingredients in a large bowl.
  3. Preheat oven to 375 degrees F. Grease a pie plate. Set aside.
  4. Divide the pie crust dough in two, and roll each half onto a well-floured surface until they are each about 1/4 of an inch thick. Add one half of the pie crust onto the pie plate, and flatten into the pie plate so it covers the bottom and sides of the plate. Pour in the filling. To make the lattice top, cut strips out of the other half of the pie dough. Arrange about four of the strips on top of the filling, and weave the other four strips in between the first four strips. Cut the remaining pie dough into stars for 4th of July! Add the stars to the top of the lattice in any arrangement you would like. Brush the egg wash on top of the crust, and sprinkle the demerara sugar on top. Refrigerate the pie for 10 minutes before baking so that the butter firms up a bit.
  5. Bake the pie for 45-50 minutes or until the crust is golden brown. Allow to cool for at least 30 minutes before serving. Serve with ice cream or whipped cream, and enjoy! Happy Fourth of July!

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