I’ve made my apple pie this way for as many years as I can remember (the recipe for it is HERE).  But now I’ve tried it with blueberries - it’s going to be tough to choose my favorite. 

I found the crust recipe in Lion House Pies cookbook - (you can gain 5 pounds just browsing through it)  There are many recipes like it on the web, but this one had unique proportions that made it just the right size to fit my large pizza pan. 

I’ve never thought of buttermilk as an ingredient in a pie crust recipe.  Like my favorite “Never Fail Pie Crust” (link is HERE) the addition of buttermilk incorporates acid into the mix - which inhibits the formation of gluten.  I also love the little touch of real butter - which makes the flavor wonderful. 

I am enjoying an overabundance of frozen blueberries (thanks to my sister-in-law Nancy, so fun!)  Usually I prefer fresh, but frozen works just fine in this recipe.  You’ll need a bunch (8 cups to be exact - that’s one big bucketful if you’re picking them yourself)

Blueberries can be a bit tricky to work with as far as how to properly thicken them.  Their juiciness plays a big part in the equation.  This particular recipe works well with frozen berries.  The proportions are trial and error on my part - so hope it works for you as well.  I’ve made this twice now - and it’s been completely “scarfed” both times.

Ingredients:

Crust:

3 cups flour

1/2 tsp salt

1 cup shortening

1/4 cup butter (chilled)

1/2 cup buttermilk

1 Tbs oil

Blueberry Filling:

8 cups blueberries (frozen work as well as fresh)

1/2 cup cornstarch

1-1/2 cups sugar

1/4 tsp cinnamon

4 tsp lemon juice

3 Tbs chilled butter - cut in small slivers

Directions:

For Crust:

Mix together flour and salt, then cut in shortening and butter with a pastry blender until fat is the size of small peas. 

Stir together the buttermilk and oil, then pour into dry ingredients - reserving a few tablespoons in case the mixture is too moist. 

Stir with a fork until it comes together in a ball and starts to clean sides of mixing bowl.  (If it appears to be too dry - add remaining buttermilk/oil mixture as needed)

Don’t over-mix - as this will toughen the crust.

Form a large ball, then cut in half - with one half being slightly larger (this will be for your bottom crust)

Wet down your countertop with a damp cloth.

Cover area with plastic wrap, then place the larger half of your pastry on top.

Flatten slightly with your hand, then cover with another sheet of plastic wrap.

Roll evenly with a rolling pin - rolling “into” the cracks that form occasionally to keep it in a circular shape.

Turn pizza pan upside down on top of dough to check for size.  The dough should extend at least 2-3” beyond outer rim for adequate coverage.

Peel top layer of wrap off - then tip it (dough-side down) on top of pizza pan.

Use your fingers to press into the corners and sides, removing air bubbles.

Remove the second layer of wrap carefully.

Reserve second crust - and roll it the same way once the pie is filled.

Pie Filling:

Combine in large bowl cornstarch, sugar, and cinnamon.

Stir until combined and no lumps remain.

Add frozen blueberries and stir until well coated.

Pour this mixture into prepared pizza pan lined with bottom crust.  You will have additional sugar mixture that won’t adhere to the berries.  Distribute this evenly on top of berries.

Sprinkle with lemon juice, and dot with small slivers of butter.

Continue rolling the top crust as directed above - positioning it on top. 

Seal and flute edge.  Cut vents for steam.

This pie may overflow in your oven - as it’s very juicy.  (About half the time I have an overflow...)

To keep your oven clean - you may want to make a foil tray from heavy duty foil.  (Better safe than sorry, as my mother always told me...)

Bake at 375° for about 1 hour - or until crust is golden brown and blueberry juice is bubbling from vents.

Allow to cool slightly and then drizzle with powdered sugar/milk/vanilla glaze if desired.