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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Country Fresh Blueberry Pie with Butter Streusel

This is also known as Writer's Block Blueberry Pie. If you make one of these, brew a pot of coffee and sit down to finish your novel, chances are, you'll finish something. Odds are it's the pie but there's a good chance you might stay the course and finish both (pie and novel). This combination of fresh and frozen berries makes the best (kid-approved) pie. You may use all fresh berries if you prefer. This pie is totally country - with a real butter pie dough and a very thin sprinkle of steusel on top, which looks grand, taste swell, and bumps this pie up to the next level. A graniteware pie tin is best (check out hardware stores or camping stores) but ceramic or tin is fine. (You can also leave out the streusel; it goes on top of the top pie pastry so the pie is sealed anyway). Use's Classic Pie Dough as the pie pastry.

Thirty Second Classic Pie Dough for a double-crust pie or's Classic Pie Dough

Streusel Topping
1/4 cup all-purpose flour
1/4 cup sugar
3 tablespoons unsalted butter
1/4 teaspoon pure vanilla extract

Pie Filling
2 cups fresh blueberries
2 1/2 cups frozen blueberries
3/4 cup sugar
1 tablespoon lemon juice
1 tablespoon orange juice concentrate
1 tablespoon flour
2 tablespoons cornstarch
1 tablespoon unsalted butter - in small bits

Finishing Touches
Milk and sugar for garnish 

Preheat oven to 400 F. Place a piece of parchment paper on a cookie sheet. 

For the streusel, rub flour, sugar and butter together to make a grainy mixture. Set aside.

Roll out bottom crust to fit pie pan. 
For the filling, in a large bowl, toss all filling ingredients together with a large wooden spoon. Spoon into prepared pie shell. Dab rim of shell with water (this will help glue top crust). Roll out top crust and arrange over filling. Crimp sides. Brush top and edges with milk and then sprinkle with streusel topping. Make some air vents in top. Place the pie pan on the cookie sheet and place the sheet on the lowest rack in the oven.

Bake for 15 minutes at 400 F. then reduce heat to 375 F. and continue baking until golden brown (and additional 20 to 30 minutes).

Cool well before serving.

Serves 6-8

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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