P&Q: Double Crusted Blueberry Pie

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52 thoughts on “P&Q: Double Crusted Blueberry Pie

  1. For Mari: Use some cheap margarine with lots of hydrogenated fats, the harder the better, it will make the crust more crisp. Or just use lard, it’s also cheap. I normally don’t use that in my household, just for crispy pie crusts :-)

  2. I think I’m going to try this with frozen blueberries. Berries are really expensive here….I had this moment in the store yesterday when I realized that buying the blueberries for this pie would cost more $$ then the pricey brisket I had in my cart. I have some frozen from another project….any words of wisdom for proceeding in this direction?

  3. I’ve made blueberry pie with frozen berries before and it was fine. I know most stores will have fresh blueberries on sale this week though since they are so popular for 4th of July (you know, for those silly American flag cakes and jello dishes!) The week of the 4th is always the time to find cheap strawberries, blueberries ,and raspberries around here and I’m convinced it’s because of the popularity of flag cakes! I’m buying a lot and freezing them for later use.

  4. I’ve bought frozen berries for this pie as well, fresh ones cost a fortune where I live. I can get a big box of frozen blueberries for less than what a small tub of fresh berries would cost. I’ve never made a blueberry pie before and I’m looking forward to seeing how it turns out :)

  5. Will it be OK if I refrigerate the dough overnight? I’m wondering if it will be too hard (as in solid) to roll out in the morning?

    signed,
    – knows nothing about pie making :)

  6. i prefer frozen over fresh…even though berries are at their peak right now, they are still not as *sweet* as the TJ frozen ones i get for like $2.99 a bag. i used to only love frsh, but then i realized i wanted sweet over the thought of fresh, hee hee!

  7. I don’t like particularly sweet blueberries – of course, nothing tastes as good when you’ve had a berry right off the bush.

    JacqueOH – The dough is supposed to be chilled anyway, so I’m sure that’s fine. If it’s a problem, nothing can’t be solved by being allowed to sit.

  8. Thank you for the graham cracker crumb suggestion. I have some left from April’s Daring Baker cheesecake pops, and I’ve been looking for a way to use them up. This will be perfect.

  9. I second (third?) the graham cracker crumb suggestion. The only bread crumbs I have on hand are Italian seasoned — not exactly complementary to blueberries — and I didn’t want to pull out the blender for the sake of a small amount of bread crumbs.

  10. I maybe have to come out of hiding this week and make this pie. I found fresh blueberries for super cheap and I’ve been dying to make this pie! (If it’s not too hot, that is…)

  11. We have only whole wheat bread crumbs. I may use some left-over animal cracker crumbs (from making a crumb crust from a Cooks’ Illustrated recipe). They’re very mild-flavored and should work just fine.
    You don’t HAVE to use the crumbs, but I do think it helps.

    Yes, you can chill the dough overnight! You may need to give it 10 or 15 minutes to soften up before rolling it out. If your kitchen is very humid, keep the dough covered so moisture doesn’t condense on it and seep in.

    Blueberries don’t grow well in my area — the soil is too alkaline. I’ve never been very happy with the taste or quality of the shipped-in blueberries we do get. If you can get frozen wild blueberries, those are superb!

    I will probably be going either with fresh sour cherries (if we get enough from our young cherry tree) or perhaps some frozen mixed berries. I agree that fresh berries are the best — but only if they are very fresh and very ripe, preferably local.

  12. Oh, about using frozen berries. No need to defrost. You may need to add a little more thickener as they tend to release more juice. Also you may need to cook the pie a little longer.

  13. I have a really good trick for measuring shortening:

    Cut a piece of saran wrap big enough to lay over your measuring cup (mine is usually about 8 or 10 inches) and then put the shortening into the cup.

    Grab the saran wrap and dump it in (or for this recipe, I put the wrapped crisco into the freezer for a few minutes to cool it).

    No clean up!

    Also, I know some people are nervous about the breadcrumbs, but we couldn’t even taste them (and my husband is a little picky about things like that, he was none the wiser).

  14. I also forgot, I didn’t butter my pie plate and it came out great . Let’s face it… I’ve used 500 pounds of butter since joining, I try to conserve when I can! :)

  15. No one in my family likes blueberries. I’m thinking peaches. We have an abundance of those in grocery stores here right now,and they don’t cost an arm and a leg like blueberries do. Is this okay?

  16. separate topic :(
    barbara a – were you using the animal crackers to make the cheesecake crusts? if so what did you think of it. its on my list to make

  17. I just took mine out of the oven… and I’m giddy with anticipation to cut a piece and see how it tastes/behaves. (I’ve baked maybe one pie in my life before this.)

    Question… what is the best place to store the leftovers – fridge or counter? Also, I don’t suppose you can freeze them, huh?

  18. I think the crust keeps better if you store the pie at room temperature (unless you are someplace where room temperature is really hot and you need to worry about spoilage.)

  19. I accidentally bought a 9.5″ pie plate as opposed to a 9″, so I am not getting very much overhang. Unmitigated disaster, or just a pie without that flaky outer crust thingymabob?

  20. i made the pie. it was pretty good but i think i’ve decided i prefer other types of pie (apple, blackberry, etc) over blueberry. i was really excited though b/c it was my very first homemade pie crust and it came out buttery and flaky! :)

    i, too, could not taste the breadcrumbs in the pie.

    i used frozen blueberries (did not defrost first) w/o a problem. it was a bit too runny but that was just immediately out of the oven. after it cooled completely, it was fine.

  21. I made mine today and it was delicious! I made 1/4 of the recipe and made a mini-pie. I have definitely found the perfect pie crust. One thing I found was that after about 20 minutes in the oven the edges of the crust started to get brown too fast, so I wrapped some foil around it. It ended up being perfectly browned by the end :)

  22. If you haven’t made this yet, I strongly recommend making the Blueberry-Sour Cream Ice Cream to go along with it. I bought 3 pints of fresh blueberries, so I had just enough to make the ice cream. IT was amazing! I was a little worried because with only 20 minutes left I could see sugar through the little circle I cut in the crust and thought the filling wasn’t going to work, but amazing it did. This was a great choice!

  23. I made mine without a food processor and it works just fine. Use a pie cutter or two knives. It takes a little more time, but otherwise it will end up the same.

  24. Made mine yesterday and it turned out perfectly. The filling was nice and firm and the crust was golden brown. I’d highly recommend the plain bread crumbs because they won’t alter the taste of the filling. If you live near a Trader Joe’s, they sell plain bread crumbs with a fine texture. And, 99% of the time I make my pie crusts by hand; it seems to work better for me than a food processor.

  25. I took mine out of the oven about 15 mins earlier as crust looked done. I think my oven is running hot these days. The crust is really good. It has stood up even though it has been in the fridge for a couple of days now with a fairly moist pie in it. This is definitly a keeper crust recipe.
    I might try wild blueberries next time as my big, plump ones did not have a huge amount of flavour. I blame big agriculture.
    Otherwise it was a success and I can’t wait for the next one.

  26. It wasn’t crumbly, just limp and bundled up on itself. But I ended up rolling it out on parchment and flipping it over with the help of hubs. The top crust was fine after a stint in the fridge.

  27. Ok I made my pie and it looks lovely. However, we aren’t big blueberry fans here, so I want to freeze it for a couple of weeks until we go on vacation with the family and bring it there. How do I freeze this? Do I just wrap it in plastic wrap a million times or what? Thanks!

  28. I finished my pie a couple of days ago. I guess it’s good but since I’ve never had blueberry pie before I have nothing to compare it to. it is VERY sweet. Maybe that’s because I used the TJ’s Frozen Wild Blueberries but didn’t cut back on the granulated sugar?

    Also, this is the 2nd time I’ve tried making Dorie’s Good For Almost Everything Pie Crust… it tastes AMAZING but it gives me nothing but fits when I try and make it. I don’t have a food processor… nor a pastry cutter. The first time I tried doing it by hand and the unbaked crust was so limp and uncooperative. This time (thinking I’d learned from last time) I tried using a blender (still don’t have a pastry cutter) and it was such a pain that I was cursing up a blue streak! Like I said, the taste of the crust is amazing – by far my favorite. But it’s so labor intensive and raises my stress level :(

    Oh well, glad my pie is done and this week’s TWD is behind me :)

  29. i did mine and i didn’ t love it at all. i loved the cobbler from a few weeks ago…but i need to play around with this pie recipe i think. however, everyone ate all of it and said it was fab, so maybe i am being crazy. it’s been known to happen.

  30. My husband took a piece of pie into his Man Cave, but came back out immediately to tell me how wonderful the crust was.

    If this crust made him leave a Yankees-Red Sox game that was tied 4-4 just to tell me how good it was, it MUST be something special.

  31. I’m so excited to read that so many of you are first-time pie crusters and that you’ve been successful with this recipe. As Barbara A. wrote to me: “there’s a lot of fear of pie crust out there”. And I know there is because I was one of those people who was scared to make a crust when I started baking. But I think nothing beats the feeling of tackling a crust and getting it right — it gives you such a terrific sense of accomplishment. Congratulations to all of you!

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