Every summer I make blueberry pie and this year it’s slightly different.
Usually I make blueberry pie in the summer and bring it over to a friend or family’s home to enjoy. This way we get to enjoy some delicious pie and leave the leftovers with loved ones. It’s a win win. We’ve been staying home lately because of what’s going on in the world today but I knew that we couldn’t miss out on our annual blueberry pie tradition (especially since my husband has been asking for it for weeks). We love pie too much to have a normal size one in the house for just the two of us. (In other words, our waistlines would hate us.) So I used my original trusty recipe but turned it into a smaller version, perfect for two people.
It may be difficult to see the true size of this pie in photos, so I included teaspoons for a reference. Guys, a mini pie is so adorable. I recently bought 6 inch pie dish for exactly this purpose. I see a lot of desserts for two in our future so I think that it was worth the splurge.
There is a reason why I make this blueberry pie every summer. It’s delicious and the consistency always comes out perfect. (No soup pie here, although it may look it in the photo above but that’s because it was still warm when I cut into it because I was impatient.) According to my husband, no blueberry pie is complete without some vanilla ice cream. We dug into it and there were no leftovers thanks to it being the perfect size for just us.
Blueberry Pie for Two Recipe
(6 inch pie, serves 2)
Ingredients for the pie crust:
- 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup shortening, chilled
- 2 to 3 tablespoons water, very cold
Ingredients for the blueberry pie:
- 1 and 1/2 to 1 and 3/4 cups fresh blueberries
- 1/4 cup white sugar
- 1 tablespoon cornstarch
- pinch salt (which means a little less than 1/8 teaspoon)
- 1/4 teaspoon cinnamon
- pie crust (see above)
Directions (for crust and filling):
- In a medium bowl, whisk together the flour and salt.
- Add the shortening and mix with a pastry blender or fork until the dough is crumbly.
- Add in 2 tablespoons of very cold water and mix together until the dough is moist and comes together. I use a fork for this step because I find it is easier to mix than with a pastry blender. Add more cold water a few drops at a time, if needed.
- Gather the dough into a ball and wrap it tightly in plastic wrap. Chill the dough for at least 30 minutes.
- While your dough is chilling out in the fridge, prepare the blueberry filling:
- Wash the blueberries and make sure that there are no pesky little stems or super weird looking berries.
- Dry off the blueberries, pour them into a medium bowl, and then set it aside.
- In a small bowl, whisk together the white sugar, cornstarch, salt, and cinnamon.
- Pour the sugar mixture into the bowl of blueberries and gently mix it all together.
- At this point preheat the oven to 425 degrees F.
- Lightly grease a 6 inch round pie pan and set it aside. I’m pretty sure greasing it is not necessary because of the shortening in the crust, but I like to do it anyway. It helps to guarantee that the slices come out easily later.
- Lightly flour your rolling surface.
- Remove the dough from the refrigerator and from the plastic wrap and place it on your floured surface.
- Using a rolling pin, start rolling from the center and work your way out. Sprinkle a little flour over the top of the dough and on your rolling pin if the dough is too sticky.
- Roll out the dough to about 8 inches in diameter. You want to roll it larger than the size of the pie pan to allow for enough dough to go up the sides of the pie plate.
- Carefully lift the dough off of the surface. Gently lay the dough into the pan and gently press the dough into the edges of the pan taking care to avoid poking holes in it or tearing it.
- Cut off a little bit of the excess dough that hangs over the edge of the pie plate.
- Pour the blueberry mixture into the crust.
- Line the outer pie crust rim with a pie crust protector or tin foil. (I keep it on for the entire cooking time.)
- Place the pie on a baking sheet. The baking sheet will catch any blueberry goo that might spill over your pie. This step only sounds silly to people that haven’t had to clean baked on fruit goo from the bottom of their ovens. Trust me on this one.
- Place it on the lower shelf of the preheated oven and bake for 55 minutes or until the crust is a golden brown. The blueberry goo will be jiggly and bubbling like lava, but it will set once it’s cooled.
- Let the pie cool for a few hours before serving. I like to make it the day before so that it sets really well.
Adapted from: Allrecipes
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This was really delicious and fairly easy to make. I didn’t read the directions all the way to where you said it could be made the day before, and ended up making it almost at the last minute. I had to put it in the refrigerator as soon as it came out of the oven to cool it off a little before taking it to a picnic with 2 friends a half hour later. We ate it a couple hours later and it was wonderful, even without ice cream! Thanks! It served 3 easily.
425 for 55 minutes is too hot for too long. I should have checked it earlier, but the crust was burning half-way through. My bad – a lot of recipes say to start out hot and turn it down after 15 minutes or so – or cover the crust with foil.
Hi Sue. I line the outer pie crust rim with a pie crust protector or tin foil to help prevent it from burning.
You could try turning the temperature down but I am not sure how much longer you might need to leave the pie in the oven so that it doesn’t come out like “pie soup” (as my mother in law calls it). Although my husband doesn’t mind a fruit pie that’s a little runny because it’s a good topping for the vanilla ice cream. 🙂
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