This recipe has blueberry in every aspect of it. The crust uses our Organic Heirloom Blueberry Power and Organic Heirloom Blueberry Juice to give crust extra flavor and color. The filling is only blueberries, plus some enhancing spices.

Bow Hill Blueberry Crust

INGREDIENTS 

3 c all-purpose flour, divided + extra for rolling 

¾ tsp salt, divided 

16 Tbsp butter (2 sticks), divided

1 Tbsp + 6 ½ Tbsp water, chilled 

1 Tbsp Bow Hill Organic Heirloom Blueberry Juice, chilled

5 Tbsp Bow Hill Organic Heirloom Blueberry Powder

DIRECTIONS  

Cut one stick butter into thirds. Set aside. Combine ½ cup flour with a small pinch of salt. With hand pastry blender, work one-third of the previously cut butter into the flour, work it together until pea-sized clumps form. Hand blend in 1 Tbsp chilled water until it forms a ball when squeezed. Form into thick round. In bowl, roll round on its edge (like a wheel) to smooth out the sides. Transfer out of bowl and set aside. Repeat this process, but instead of water, use 1 Tbsp chilled blueberry juice. Roll like a wheel and set aside. Now combine 2 cups flour with ½ tsp salt. Add last third of the cut butter and remaining whole stick. Hand blend butter into flour. Sprinkle 5 Tbsp blueberry powder into flour & butter mixture. Stir together. Now add chilled water, 1 Tbsp at a time, and hand blend until cohesive. Round it up, and roll like a wheel. Set aside. 

Cover doughs and chill for 10 min to overnight (if chilling overnight, remove at least 10 min. prior to rolling).   

Bow Hill Blueberry Pie Filling

INGREDIENTS  

6 c Bow Hill organic blueberries (fresh or frozen) 

3 Tbsp flour 

½ tsp cinnamon 

¼ tsp nutmeg 

¼ tsp salt 

pinch cardamom 

pinch coriander

pinch allspice

Sugar to taste, optional

DIRECTIONS  

Mix blueberries flour until berries are coated. Mix in spices and salt. Set aside. 

Putting them together & baking

Preheat oven to 400˚F (adjusting if you know your oven runs hot or cold), with rack in the middle.

Flour a flat surface (keeping extra flour handy) and rolling pin. Lay out largest round of dough first, roll until ⅛ inch thick. If flour gets picked up by dough, add more to surface and/or rolling pin. Check underneath often to ensure the dough isn’t sticking, if it is, again, add more flour. 

Place your pie plate upside down in the bottom corner, 2 inches from the bottom and side edges. Roughly measure a 2-inch circumference (circle), cut away extra and set aside. Transfer large circle to your pie plate. Then add filling mixture. Move aside.

Next roll out, separately* dough dyed with juice and water. Follow same instructions as dough dyed with powder. Bring the extra dough dyed with powder near these two. 

Now, lay out all three of the doughs and cut them into desired shapes. Lay across the top in design-of-choice. Pinch top to bottom (or bottom to top). Use leftover scraps for anywhere the top dough and bottom dough do not meet. To prevent from over-browning, cover edge of dough (where you just pinched together) with an inch and a half of aluminum foil.

Place pie directly on a sheet tray. This keeps your pie juices, if any, from getting your oven messy and/or burning and if baking from frozen, from “shocking” the glass pie plate. Place in oven. Bake for approx. 40 min. Check at 20 min to turn and removing foil. Bake for another 10 min, then check. You be the gauge of this now, continue at 5-minute intervals until you feel like the pie is done. You’ll know if your pie is done if the plain undyed crust is beginning to turn a nice golden-brown. There’s nothing in this pie that cannot be eaten raw, so if in doubt, just remove the pie to avoid extra browning/burning. If baking multiple pies at once or from frozen, increase the bake time to about 45-50 min, but still checking often. Let cool. Slice and serve topped with additional blueberry powder, blueberries, ice cream, and/or whipped cream. If the pie is not devoured in one sitting, store in the refrigerator.

*TOP CRUST DESIGN IDEAS

lattice | feathers | cap top: Ombre (side-by-side roll out) or swirl (mash doughs together then roll out) | cap top (either) with cutouts. | Get as creative as you can!

Notes

When adding liquids, hand blend until dough stays together when squeezed, but isn’t sticky/wet. If crumbly, add more liquid — half tsp by half tsp. If too sticky, add more flour–half Tbsp at a time. Flours vary, so don’t get discouraged if this recipe doesn’t work out right. Just use the tip above to play with it. Baking should be enjoyable, not a chore.

A food processor may be used to make doughs. If using, start with less liquid than recipe calls for. Add about ⅔ of what the recipe here calls for (1 Tbsp=3 tsp). 

Vodka can help make crusts roll out nicer and be flakier. Use vodka in place of half the water in both plain and powder crusts. Mix with a little juice as well, for a baker’s treat.

You’re welcome to add sugar to your pie. If doing so, add between 2 Tbsp to ¼ cup (or more) — to taste. Additionally, many folks use lemon and/or butter within the pie filling. If that appeals to you, then half lemon and/or 4 Tbsp butter.

Egg yolk washes may be used to make the pie appear shiny and extra golden (though do monitor, as the chance of it getting “too golden” is possible). To make an egg wash, mix one egg yolk, with 1 Tbsp heavy cream or water. With pastry brush, “paint” top of pie, making sure to not leave pools of egg wash.

When rolling out dough, roll from the center outward, using short strokes. Rolling back-and-forth can create a tough crust. If the pastry splits (which it most always does), gently push it back together, dipping your finger in water to smooth it out.

You may substitute half the butter for shortening or quality lard. You may also use a vegan butter (like Earth Balance).