The Best Ever Pie

7/25/2016 (Permalink)

We have had lots of birthday’s here at SERVPRO of Lexington in July. Here is one of our teammates favorite, summer, birthday treats.

BEST EVER BLUEBERRY PIE

INGREDIENTS

Crust

2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup cold Land O Lakes® Butter, cut into chunks

4 to 5 tablespoons cold water

Filling

3/4 cup sugar1/2 cup all-purpose flour1/4 teaspoon ground nutmeg1/2 teaspoon ground cinnamon5 cups fresh blueberries

DIRECTIONS

Heat oven to 400°F.

Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 dough ball in plastic food wrap; refrigerate. Roll out remaining dough ball on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.

Combine sugar, 1/2 cup flour, cinnamon and nutmeg in bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.

Roll out refrigerated dough ball on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8-10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.

Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.

Cool pie 30 minutes; serve warm. Store refrigerated.