This recipe is adapted from the June, 1989 issue of Bon Appetit, with a few tweaks from my mom, sister, and me. But it’s more than a recipe—it’s a sweet memory of my summer visit to Michigan. My sister was getting chemo, so I was helping by bringing dinner. I did not expect to see a beautiful blueberry pie on the counter when I arrived, which Jean had made, despite any struggles she was having. This was a family-favorite recipe she’d made many times, and I sure was glad I finally got to try it myself.
Any recipes originating with Bon Appetit are also a precious reminder of my mom’s legacy—creating beautiful desserts and meals inspired by that magazine, which she subscribed to for decades. She saved and marked up stacks of them, dating from the seventies through the early 2000’s. Mom has passed along some of the very best recipes to my sister and me. The memories live on, and more get made!
I recently brought this to a church picnic for the pie contest. It won a few fans, even if it didn’t win first place. (My friends, who also try to limit their sugar intake, figured that that was the fault of judging team’s composition: four guys who love sugar.)
This is the best blueberry pie my friends and I have ever had. The cooked blueberry sauce gets mixed with raw blueberries, which gives the pie fresh texture (no pie crust full of gooey jam here…). I personally like to use unsweetened (or barely sweetened) whipped cream on top, but… that’s just me!
PIE CRUST INGREDIENTS
- 1/2 stick butter, cold, cut in pieces (1/4 c.)
- 1 c. + 1 TBS. flour
- 2 TBS. cold water (.06)
Process in food processor just until butter is coarsely mixed in throughout (not pureed smooth): > .19 butter, cold > .33 flour
Pulse in food processor again, adding cold water slowly through top: > 2 TBS. cold water
Turn dough out onto plastic wrap; press into flattened blob; let rest ten minutes or so.
Roll dough out between two pieces of plastic wrap. Press into pie shell. Floured hands make forming the crust easier.
Freeze shell for 20 minutes or so, or overnight (wrapped up).
Preheat oven to 450 degrees.
Bake chilled shell at 400 degrees for 12-20 minutes, until golden.
Let pie shell cool.
PIE FILLING INGREDIENTS
- One baked pie shell
- 1 1/2 c. frozen blueberries
- 3/4 c. sugar
- 1/4 c. corn starch
- 1 TBS. butter
- 1/8 tsp. salt
- 3 c. fresh blueberries
- 1 1/2 c. cream
In a small pan, mix together: > 1 1/2 c. frozen blueberries > 3/4 c. sugar > 1/4 c. corn starch > 1 TBS. butter > 1/8 tsp. salt
Heat mixture on medium heat until bubbly, then simmer for two minutes to finish cooking. Let cool.
To cooked mix, add: > 3 c. fresh blueberries
Spread mixture into cooked pie shell; top with whipped cream. Use: > 1 1/2 c. cream
Refrigerate or serve immediately.