Driscoll's Blueberry Pie
Driscoll's Blueberry Pie
Driscoll's Blueberry Pie

Description

How do you feel eating a warm slice of classic blueberry pie served with a dollop of fresh ice cream? For us it’s pure bliss. You can make your own pie crust from scratch (it’s a lot easier than you might think!) or purchase one pre-made.

Pie Crust: From Scratch
  • 2 1/2 Cups all-purpose flour
  • 1 Tsp. salt
  • 1 Tbsp. sugar
  • 1 Cup (2 sticks) unsalted butter, frozen and cut into small pieces
  • 1 coarse sugar
  • 1 Tbsp. heavy cream
  • 1 large egg yolk
  • 1 Tbsp. unsalted butter, cold and cut into small pieces
  • 1/2 - 1/3 Cup ice water
Pie Crust Pre Made
  • 1 Package pie crust (2 rounds of dough)
Blueberry Filling
  • 1/2 Cup granulated sugar
  • 1/4 Cup cup cornstarch
  • 6 Packages (6 ounces each) Driscoll's Blueberries
  • 2 Tablespoons lemon juice
Blueberry Filling
  1. PLACE 1/2 cup sugar into a medium bowl.
  2. ADD 1/4 cup cornstarch.
  3. WHISK thoroughly until completely combined.
  4. SET ASIDE sugar mixture.
  5. PLACE blueberries into a large bowl and ADD 2 tablespoons lemon juice.
  6. TOSS to combine ingredients.
  7. ADD sugar mixture to blueberry mixture.
  8. TOSS to combine and SQUEEZE several blueberries lightly to release juices.
  9. PLACE blueberry filling into refrigerator until needed.
Pie Crust from Scratch
  1. PLACE 2 ½ cups flour into bowl of a food processor.
  2. ADD 1 teaspoon salt and 1 tablespoon sugar.
  3. PULSE to combine ingredients.
  4. ADD 1 cup butter and PROCESS until mixture resembles coarse oatmeal, about 10 seconds.
  5. ADD ice water, 1 tablespoon at a time, through feed tube while PULSING just until dough holds together. Do not process more than about 30 seconds.
  6. TEST dough to assure it holds together by SQUEEZING a small amount between fingertips and ADD a bit more water if necessary.
  7. DIVIDE dough in half and FORM 2 disks six inches in diameter.
  8. WRAP each disk in plastic wrap and CHILL 15 minutes.
  9. PLACE a piece of parchment paper onto work surface and SPRINKLE lightly with flour.
  10. ROLL OUT one pie dough disk to about 11 inches diameter.
  11. EASE dough into a 9-inch glass dish pie dish and PRESS dough gently into bottom and along sides.
  12. TRIM dough to 1/2-inch overhang all around.
  13. CHILL pie shell in refrigerator until firm, about 15-20 minutes.
  14. ROLL OUT remaining pie dough disk to about 11 inches in diameter.
  15. CUT into 1-inch strips and CHILL in refrigerator until firm, 15-20 minutes.
  16. REMOVE blueberry filling from refrigerator and TOSS to evenly distribute juices.
  17. SPOON filling into bottom pie shell and MOUND berries slightly in center.
  18. DOT filling with butter.
  19. REMOVE chilled dough strips from refrigerator.
  20. LAY five dough strips over filling parallel and equally spaced from one another.
  21. FOLD BACK second and fourth strips nearly to edge of pie dish.
  22. LAY another dough strip, perpendicular, at edges of folded strips.
  23. UNFOLD strips over new strip.
  24. FOLD BACK first, third, and fifth strips.
  25. LAY another dough strip, perpendicular, at edges of folded strips.
  26. UNFOLD strips over new strip.
  27. REPEAT process until pie is covered with a lattice crust.
  28. TRIM dough strips to ¾-inch of edge of dish.
  29. ROLL edges of strips and edge of bottom dough forward to CREATE a thick boarder resting on lip of pie dish.
  30. CRIMP dough boarder and SET ASIDE pie.
  31. PLACE 1 egg yolk into a small bowl and ADD 1 tablespoon heavy cream.
  32. WHISK thoroughly to incorporate ingredients.
  33. BRUSH exposed pie dough lightly with egg wash.
  34. SPRINKLE 1 tablespoon coarse sugar lightly over pie.
  35. CHILL pie in refrigerator until dough is firm, about 30 minutes.
  36. PLACE oven rack in lower third slot and PREHEAT oven to 425°F.
  37. PLACE an empty baking sheet into oven to preheat.
  38. COVER pie edges loosely with foil.
  39. LINE hot cookie sheet carefully with parchment paper.
  40. PLACE pie onto parchment-lined baking sheet.
  41. BAKE for 20 minutes.
  42. REMOVE foil carefully.
  43. REDUCE oven temperature to 350°F.
  44. BAKE 35 minutes.
  45. ROTATE baking sheet halfway and COVER pie with loosely with parchment paper if dough is becoming too dark.
  46. BAKE about 30 minutes longer or until golden brown and juices are bubbly and thickened. 
  47. TRANSFER pie to a wire rack to cool completely, about 3-4 hours.
  48. PIE can be kept at room temperature, loosely covered, for up to 2 days.
Serving Size:

1 Slice (232g)

Calories 430
Total Fat 23 g
Saturated Fat 13 g
Cholesterol 120 mg
Sodium 620 mg
Total Carbohydrates 58 g
Dietary Fiber 7 g
Sugar 20 g
Protein 5 g