recipe: freeform blueberry pie

October 10th, 2012 | Posted by admin in Desserts | RECIPES

I love a dessert that is easy to make and tastes like it wasn’t.  I am also a big fan of blueberries no matter what time of year.  This recipe could be changed and you could use apples.  I’d add cinnamon.  I always like to make a fresh bowl of whipped cream; it makes the dessert even more special.  You can keep the discs of dough in your fridge pre-made and ready to go.  Easy, simple, and tastes great… a perfect recipe for me.



• 1/2 cup of butter softened
• 1 egg
• ¼ cup of heavy cream
• 1-¼ cups of all-purpose flour
• 4 cups of fresh blueberries
• 1/3 cup of granulated sugar
• 1 tablespoons fine dry breadcrumbs
• 1 tsp of lemon zest
• ¼ cup flour
• ¼ cup sugar
• 4 tablespoons of butter


• Beat butter in an electric mixer for 30 seconds, add egg and beat until combined, then beat in cream at low speed.  Add flour until well combined.

• Remove dough and make a flattened disc.  Wrap in parchment and chill for at least an hour.

• When ready, either divide dough into four parts for individual pies or roll out into one pie.  Roll out onto a lightly floured surface.  Place on a baking sheet lined with parchment paper.



• Combine blueberries, sugar, zest, and breadcrumbs.  Toss to combine.

• Mound the blueberries onto the center of the pastry dough.  Carefully fold the pastry border up and over the blueberries, pleating the dough when necessary.



• Mix butter, flour, and sugar into fine crumbs and sprinkle over the pies or pie.

• Bake at 350 degrees for approximately 60 minutes or until crust is golden brown and filling is bubbly over entire surface.

• Transfer pie to a plate and cool before serving.  Serve with fresh whipped cream.





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