Friday, November 5, 2010

blueberry pie

all geared up and ready to bake tomorrow for an early Thanksgiving celebration tomorrow afternoon:

love making pies and wish my husband liked them more so that I could make them more often (-:



  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water


  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.


  • 3/4 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 cups fresh blueberries
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 tablespoon butter


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Have a wonderful weekend, everyone!


  1. Deanna you look like you are an amazing cook!! Everything you post looks SO good! Just think when you will have little Addison beside you helping, that will be so fun :)

  2. Looks yummy. I'm a pie lover myself. Not hardly any dessert better.

  3. thanks! jenny, you are absolutely right, i cannot wait to work with chubbs in the kitchen! i can't wait to show her how to make beautiful things that taste excited about teaching her this passion of mine (-:


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