Thin Blueberry Pie with Butermilk Crust

 

This pie has become a favorite of mine. I love that it is made in a pizza pan and allows for a thin slice. I found that 4 teaspoons of lemon juice was a little too tart for our family. I have an apple pie version in the oven as I type this. YUMMY!! Thanks to The Changeable Table for this great recipe.

Thin Blueberry Pie with Buttermilk Crust 

(Printable Version)

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 ( Used only used 2 teaspoons because my berry’s were tart )

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.