We have an awesome Farmer’s Market here in Denver, NC that takes place every single Saturday, Spring through Fall. We are fortunate to only live a few minutes away as well so it’s really easy to pack up quickly and go pick out some delicious goodness!
Laughing Coyote spotted blackberries and begged for them! We of course had to buy the biggest container!
This was the carton after we had eaten a TON! With so many left I decided to make a blueberry pie. I typically use Julia Child’s recipe for homemade pie crust but I decided to use one I found online from Very Best Baking.
Start by making the dough…
Then the filling…
Whenever I make a berry pie I use the same standard recipe.
Roughly 4c berries
1/4c flour to soak up all the juices
This was by far probably one of the ugliest lattice pies I’ve ever made by the dough was super hard to pick up off of the counter – it kept breaking 🙁 Aside from the appearance, it was very good tasting though!!
- 1 cup all-purpose flour
- ½ teaspoon salt
- ⅓ cup vegetable shortening
- 2 tablespoons cold water*
- COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.
- SHAPE dough into ball; place on lightly floured surface. Roll out dough to ⅛-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.
- NOTE: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
- *Add 1 additional tablespoon water as needed.
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