Today we went blueberry picking so of course we had to bake something with them (and when I say “we”, it’s still just me…Max. Alex is still having fun off at camp while I do all the work at home.)  Anyway, mom, dad and I picked A LOT of blueberries so I decided to make a blueberry pie, including the crust, from scratch.

For the crust, you need 2 cups of flour, a little salt, 1 and 1/3 cup cold butter cut into pieces and 6-8 tablespoons of cold water.

You mix the flour and salt and then “cut in” the pieces of cold butter.  When the butter is in little pea size pieces you add the cold water and form into two balls (I was making a two crust recipe…if just making a bottom crust, use half the ingredients and only form 1 ball.)

Then you wrap the two balls of pastry in saran wrap and let chill in the fridge. Meanwhile you prepare the blueberry filling. Blueberries are very juicy so you have to add either cornstarch or flour to absorb some of that liquid.  Adding a little sugar also helps.

Then it’s time to roll out one of the balls of pastry, make the bottom piecrust and add the blueberries.

Finally, roll out the other ball of dough, cut strips and make a lattice top.  Then into the oven for about 40 minutes (cover the edges with foil if you like to keep them from getting too brown), then serve with whipped cream or ice cream…too bad Alex was at camp. This pie was really good!