American Pie Council

2017 Amateur Entry

 

Boalsburg Blueberry Pie


BOALSBURG BLUEBERRY PIE

Crust:
1 cup flour
½ tsp salt
1/3 cup + 1 TBSP butter-flavored shortening
2-3 TBSP cold water

Combine flour and salt and cut in shortening. Add water 1 TBSP at a time
using mixer + dough hooks to make dough. Roll into disc and chill for 10-20” before rolling out into single crust

Bake in a 9” pie plate at 400 degrees about 15”- until golden brown. Cool.

Filling
5 cups fresh blueberries, washed and de-stemmed
1 cup sugar
3 rounded TBSP corn starch
¼ cup water
(1) 6 oz bag Dove brand “Real Blueberries dipped in dark chocolate”

Start by crushing (1) cup of your blueberries with a morter and pestle. Set aside. Combine sugar, cornstarch and water, Cook over high until gentle boil, stirring constantly with a wisk. Add the crushed blueberries and continue to stir. After about 10-12 minutes this will glisten, then thicken quickly. Stir and remove from heat. Once cooled, add to the remaining 4 cups of fresh blueberries, coating all of them.
Fold in the 6 oz bag of chocolate covered blueberries. Put mixture into the pre-baked pie crust from above.

Topping:
1 ½ cups flour
1 cup softened butter
½ cup powdered sugar

Beat all ingredients on medium mixer speed until creamy. Spread onto cookie
sheet and bake at 400 degrees 12-15 minutes until golden brown. Cool and
coarsely crumble. This keeps in refrigerator 1-2 weeks in sandwich bag.

Use this butter cookie crumble to top your pie. Refrigerate over night.

Submitted: Leigh D. Wheeler