Blueberry Pie #SummerDessertWeek

Not quite as good as my grandmother's, who made the very best blueberry pie in the world, but a pretty close second.

We are having a week long celebration of Summer Desserts......


    Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the posted links for even more summer desserts!

  

 Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• CopyCat Disney Dole Whip from Big Bear's Wife 
• Tropical Icebox Cake from A Kitchen Hoor's Adventures
• Birthday Cake Ice Cream from Simply Inspired Meals
• Fresh Peach Sorbet from Blogghetti
• Key Lime Pie Milkshakes from Love and Confections
• Lemon Corn Panna Cotta from Pastry Chef Online

Summertime Pies:

• Blueberry Pie from A Day in the Life on the Farm

Sweet Summertime Cakes and Cupcakes:

• Rainbow Tie Dye Cake from Hezzi-D's Books and Cooks
• Sour Cream Pound Cake from Savory Experiments
• Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
• Slab Strawberry Shortcake from Cheese Curd In Paradise
• Berry Lavender Cupcakes from The Spiffy Cookie
• Mini Tropical Fruit Upside Down Cakes from For the Love of Food
• Chocolate Zucchini Cream Cheese Cupcakes from Cindy's Recipes and Writings

No Bake Treats:

• Orange Creamsicle Fruit Dip from Sweet Beginnings
• Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
• No Bake Birthday Cake Bites from It's Shanaka

Baked Desserts:

• Southern Peach Cobbler from Back To My Southern Roots
• Raspberry-Blueberry Crisps from Karen's Kitchen Stories
• Blackberry Dumplings from Palatable Pastime
• S'mores Creme Brulee from Jolene's Recipe Journal
• Mini Cherry Pies from Our Sutton Place

This post is very bittersweet for me.  You see, I knew that dessert week was coming up and so was my husband's Aunt Irene's birthday.  We were going over to celebrate her big day and when I asked what she wanted for dessert she replied Blueberry Pie.

I baked this pie filled with love, we picked up some carryout chicken and we went over to celebrate with Aunt Irene and her son, David, her caregiver.  We sang Happy Birthday with a small cake that Dave had picked up and then we had our pie.  It was delicious and both Irene and David were very happy.  We followed up dinner with a few hands of cards.

Exactly 1 week later we recieved the call that David had died of a massive heart attack.  It is a big loss to our family and especially to Aunt Irene who had already lost her two other children.  We are all trying to chip in and help Aunt Irene's grandson, Paul, who is now trying to take care of his Granny.  Unlike, David, who was alone, Paul has a wife, family and a full time job as a police officer and you know what that is like right now.

We spent yesterday with Aunt Irene.  We made her tacos as that was what she wanted.  No pie....I brought a cake.  It was our first visit since the funeral.  It was very different not having David there.  I am so happy that we got to spend that time with him before he passed.

I like to believe that Dave is now with all my other loved one's that passed before him.  Like my Grandma Trombley who was amazing in the kitchen.  I loved spending time with Grandma.  She made the best Blueberry pie ever AND she let me have it for breakfast!!!

I tried to replicate it as best I could......This is pretty close, and I did fill it with lots of love as shown by the hearts topping it, but I have learned that there isn't another love quite like the love a grandmother has for her granddaughter.

#desserts, #pie, #blueberries, #blueberrypie,

Desserts, Pastry

American

Yield: 12 servings

Author: Wendy Klik

Print

Blueberry Pie

Not quite as good as my grandmother's, who made the very best blueberry pie in the world, but a pretty close second.

Ingredients:

Crust

• 2 1/2 c. flour
• 1 1/2 t. sugar
• pinch of salt
• 1/2 c. cold crisco shortening, cubed
• 1 stick cold butter, cubed
• Ice water

Blueberry filling

• 2 lbs. fresh blueberries
• 2/3 c. sugar
• 1/4 c. sugar
• pinch of cinnamon
• juice of 1/4 lemon
• 1 T. cold butter cut into small dice
• 1 egg
• 1 T. milk
• Demera Sugar for sprinkling, if desired

Instructions:

Crust

1. Place the flour, sugar, salt, shortening, and butter into the bowl of a food processor.  Pulse until the mixture is combined and crumbly.  Add 1/4 c. ice water to the bowl and pulse until it begins to clump together adding more ice water by the tablespoon as need until the dough starts to hold together.  
2. Gather the dough and press together to form a shaggy ball.  Divide the dough, and flatten each half into a disk.  Wrap each in plastic wrap and place in the refrigerator overnight.  Remove from refrigerator and allow to warm slightly while combining the filling.

Filling and Assembly

1. Place the blueberries in a large bowl, sprinkle with sugar, cinnamon, cornstarch and lemon juice.  Toss to coat and set aside.
2. Roll one of the discs of dough into a circle (about 12" round), on a floured surface.  Transfer the round to a deep dish pie pan and form along bottom and sides, cutting off any extra dough over the top of the pie pan.
3. Empty the blueberries into the shell.  
4. Roll the second disc of dough out onto a floured surface and top the pie as desired.  You can put a full crust on with slits cut for venting, a crosshatch crust or use different size cookie cutters to create the design of your choice.
5. Beat together the egg and milk. Brush over the top crust.  Sprinkle with the sugar, if using.
6. Bake in a preheated 400* oven for 20 minutes.  Cover lightly with a sheet of aluminum foil, reduce heat and bake for another 30 minutes, until hot and bubbly.
7. Remove from the oven to a wire rack and let cool for about 4 hrs before serving to allow the filling to thicken. 

Notes:

Filling adapted from Sally's Baking Addiction

Calories
348.52

Fat (grams)
17.85

Sat. Fat (grams)
9.05

Carbs (grams)
44.48

Fiber (grams)
1.69

Net carbs
42.80

Sugar (grams)
22.53

Protein (grams)
3.55

Sodium (milligrams)
97.50

Cholesterol (grams)
39.45

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