Blueberry Pie

It’s the first day of spring!!!  The sun is shining, the snow is melting, the birds are singing….ahhhh.

Don’t blueberries make you think of spring?

Once I start seeing fresh blueberries in the stores, I know spring is right around the corner.

Now, I’ll be completely honest here.  This pie is made with frozen blueberries.  For something like pie I typically use frozen, because they’re can be a bit more cost effective than fresh (save those fresh ones for fruit pizzas and yogurt parfaits and Margaritas!)

Those delicious blueberries are tossed in a sweet mixture with warm spices and a splash of whiskey and nestled into a light, flaky, buttery crust that is to die for!  Serve it up with a little vanilla bean ice cream and it’s heaven on Earth!  Happy Spring!

Blueberry Pie

Adapted from Wymans

Crust

1 tsp salt

2 cups all purpose flour

¾ cup cold unsalted butter, cut in small pieces

4-6 tbsp cold water

Blueberry Filling

5 cups frozen blueberries, thawed & drained

½ cup white sugar

½ cup brown sugar

2 tbsp cornstarch

2 tbsp flour

½ tsp cinnamon

¼ tsp ginger

2 tbsp whiskey or bourbon

Whisk together the flour and salt in a medium sized bowl.

Using a pastry cutter or two forks, cut the butter pieces into the flour until it forms pea sized crumbles.

Beginning with 4 tablespoons of water, sprinkle the water over the flour and butter mixture and lightly mix until it forms a ball.  Add additional water as necessary.

Split the dough into two equal pieces.  Set one aside and cover with a damp kitchen towel.  Lightly flour a surface and roll the dough into a 12-inch round (this should fit a 9-inch pan).  

Gently fold the dough in half twice (into quarters) and place in the pie plate.  Gently unfold the crust and press onto the sizes of the pan.  Remove any dough that hangs over the edges of the pie plate.

Preheat the oven to 400 degrees F.  Roll out half of the pie crust and place into a pie plate.

Thoroughly mix together the remaining ingredients and pour into the pie crust.  Roll the remaining crust and place on top, pinching the edges closed and add vents.

Bake on a tray in the preheated oven for 40-50 minutes or until the crust is browned and the filling is bubbly.  Cool before serving.