Happy Fourth of July!
Today, we Americans, celebrate our independence and freedom as a country. To many people Fourth of July means fireworks, barbecues, picnics, and of course a day off work/school. But don’t forget why we get to enjoy those fireworks, eat all the good food, and get that day of from work – Because we are blessed country where we can enjoy our freedom!
On this patriotic holiday, I will share with you the last Fourth of July dessert – A creamy blueberry pie. What’s more American than pie?! Pie always seems to be linked as one of the All-American desserts. Whether it’s apple, cherry, blueberry (or any other type of pie), pie is a classic American dessert. So I thought that a creamy blubbery pie would be the perfect desert to share with you on this All-American holiday.
Blueberries peak at different times depending on your geographical location. However, overall they are most fruitful in the summer months of June and July. So now is the perfect time to make a blueberry pie! The blueberries should be sweet and ripe and perfect to bake with!
This blueberry pie is extra special because the blueberries are combined with sour cream to create a slightly tangy and creamy pie. It really is a great combination! This pie is incredibly flavorful and really tastes amazing!
I have made this pie before and it has always been a big hit! If I recall correctly, this is one of the first pies that I ever made. I was at the beginning of my baking experience and I had great success with this pie! The filling comes together really quickly and doesn’t require any special techniques. And the pie crust is my go-to all butter crust which is fairly simple and pretty much foolproof. So I am confident that anyone can bake this pie!
You’ll notice that I made a lattice design to top off this pie. The lattice top takes some time to put together but it’s worth it in the end! The end result is stunning! Because I made a lattice top I wanted to make the dough a little more firmer, so I added a little bit more flour, and more water. The adjustments made the dough much more easier to handle. It also kept its shape better while baking. You can find directions on how to create the lattice top in the recipe. However, if you don’t feel like taking the extra time to do this, you can always make a full covered top, or even just a crumble on top.
If you are still looking for a dessert to make for your barbecue, picnic, or get-together today, this pie is a great option! And in case you missed my last 2 posts, I have 2 other patriotic desserts that would also be great – Rustic Strawberry Pie and Fourth of July Cake. Enjoy your day off :)!
Creamy Blueberry Pie with a Lattice Top
For Printable Recipe, Click here!
Makes: 1 9-inch pie
For the Pie Dough (Both the bottom and the lattice Top)
3 cups All Purpose Flour, and more for dusting the surface
17 tbsp. (2 sticks + 1 tbsp.) Unsalted Butter
1 tsp. Salt
2 tbsp. Sugar
10 tbsp. Water (Very Cold)
For the Filling
3 cups Fresh Blueberries
1 cup Sugar
1/4 cup All Purpose Flour
¼ tsp. Salt
½ cup Sour Cream
Water, For brushing the dough
Sugar, For sprinkling on top of the dough
To make the crust, start by cutting the butter into ¼ inch squares. Put all the butter in a small bowl and place in the freezer until needed.
In a large food processor, combine the flour, salt, and sugar. (If you don’t have a large enough food processor, you can cut the recipe in half and work with half at a time). Pulse just to combine. Add in the butter and pulse 6-8 times until the butter pieces are the size of small peas and the mixture resembles coarse meal. Slowly add in the very cold water, 1 tablespoon at a time. Stop adding water when the mixture comes together and is in wet clumps. Be sure to not add too much water – you don’t want to dough to be extremely wet.
Pour out all the dough onto a lightly floured surface. Form the dough into 2 discs – 1 round disc that is 4 inches in diameter, and the other that is a flat 5-inch square. Flour all sides of the dough. Wrap each disc in plastic wrap and chill for at least 1 hour.
When the dough is done chilling, remove from the refrigerator, and place the 5-inch square disc on a floured surface. Keep the other disc wrapped in plastic wrap. Using a rolling pin, roll out the dough into a 15×11 inch rectangle that is about 1/8 inch thick. Transfer the rectangle to a baking sheet lined with parchment paper or a silicone baking mat. Using a pastry wheel, or a small pairing knife, cut off the sides of the rectangle to make the lines straight. Cut the dough into 8 long strips of dough (about 15 inches long by 1¼ inches wide). Place the baking sheet in the freezer to firm up for 15 minutes.
While the strips are firming up, roll out the other disc of dough. Using a rolling pin, roll out the dough until it is about 10-12 inches in diameter. Make sure that the surface is thoroughly floured the whole time, as you don’t want the dough to stick. Transfer the rolled out the dough to the pie pan – the easiest way to do this is roll the dough around the rolling pin and slowly unroll it onto the pie pan. Do not trim any of the excess dough. Place the pie pan in the refrigerator until needed.
Now you are ready to create the lattice top. Take the strips of dough out of the freezer.
1) Lay 4 strips horizontally on a large piece of parchment paper.
2) Fold the first and third strips back (to the right) over each other.
3) Place another long strop vertically to the left of the folded strips (on top of the other 2 strips).
4) Unfold the first and third strips over the other vertical strip, and then fold over the second and fourth strips.
5) Add another vertical strip on top of the first and third strips, and then unfold the second and fourth strips.
6) Repeat steps 2-5 with the 2 other strips. There will 8 strips of dough total – 4 vertical and 4 horizontal.
7) Place the parchment paper (with the lattice on top) back on the baking sheet. Place in the freezer until needed. Make sure it is not in the freezer for too long. I had mine in the freezer for about 15 minutes, which was perfect.
To make the filling, whisk together the sugar, flour, and salt in a medium bowl. Add the eggs and sour cream and mix until smooth.
Take the pie pan out of the refrigerator and fill with the blueberries. Pour the wet mixture evenly over the blueberries. Place the lattice on top of the pie. Trim the excess of the lattice and fold the excess of the bottom pie dough over the lattice. Crimp the dough to seal.
Brush the top of the pie with water and then sprinkle with sugar. Place on a baking sheet on the lower rack in the oven. Bake for about 1 hour, until the dough is a deep golden browned and the blueberries juices are bubbling. Cool completely before slicing and serving, about 3 hours.
If you like your pie warm, you can warm up the whole pie in the oven for about 20 minutes, or microwave each slice individually for a couple minutes. Top with ice cream or whipped cream if desired. Enjoy :)!
Pie dough recipe adapted from Baking Illustrated and Simply Recipes. Lattice directions from Baking Illustrated. Filling from All Recipes.