Blueberry Pie

August 24, 2011

This past weekend Adam and I went down to the states for a few days. The end of summer is nearing, and I have only a couple weeks before school starts again. So, we’re trying to cram in as much as possible these next few weekends! Including … going to VEGAS this weekend! So so excited. We’ve both been a few times before, but this time we’re going together! 🙂

We (read: I) have already scoped out all the yummy restaurants I want to eat at!! I was a little sad to find out that Restaurant Week in Vegas starts the day we leave! However, we will be able to have lunch before we go at one of the participating restaurants. It’s sort of the like the dine-out Vancouver, where restaurants prepare set course meals for different price points, 20$ for breakfast, 30$ for lunch, and 50$ for dinner, all about three of four course meals.

We’re definitely going to hit up Mon Ami Gabi, after passing by it several times before and lots of reccomendations, LAVO for dinner one night at the Palazzo (maybe we’ll spot a celeb!), and our Restaurant Week lunch at Todd English’s Olives at the Bellagio. Let’s hope all that walking counteracts the delicious food we’re going to eat 😉

Have you been to Vegas?? Anything we should check out? Or restaurants to visit??

On to the pie. Adam and I also went berry picking this past weekend, for Blackberries at a field near my house, and then picked up some blueberries on the way home. We also stopped for a little breakfast at a cafe in my hometown, and to catch up on some news.

My mom also happened to buy us a large flat of blueberries. Our freezer is overflowing with berries! I already wanted to make some sort of pie with the blueberries, so the more the merrier.

I have also wanted to try out a lattice topped pie! I did this one rather quickly, but I think it turned out pretty good! Next time I’ll take a few more minutes to make sure they are all the same width etc.

I ended up making a mini one for us, and gave the larger pie to my mom to bring home. She said it was the best pie they ever ate! (I’m sure she’s a little bias haha) but I gotta say, it was pretty #$%@ good! I used whole wheat flour, and it was still really flaky crust!! And the filling was soooooo goooooooood!!!! If you have blueberries lying around, make this now! Summer calls for pie.

Mini Pieeeee!


Bakeaholic’s Blueberry Pie with Lattice Crust

{filling from Dorie Greenspan Baking from My Home to Yours slightly adapted}

  • 5 Cups Blueberries
  • 3/4 cup raw organic sugar (or regular)
  • Zest of 1/2 lemon
  • Squirt of lemon Juice
  • 1/4 or 1/2 cup flour
  • 1 egg, for egg wash

Whole Wheat Pie Dough {as I have used before here}


  • 2 1/2 cups whole wheat flour
  • 2 tbsp. sugar
  • 16 tbsp. ( 2 sticks ) cold, unsalted butter, cut into small pieces
  • 6 tbsp. very cold water


  1. Combine the flour, and sugar in the bowl of a stand mixer fitted with the paddle attachment.  Mix briefly to blend.  Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.  Mix in the cold water on low speed just until the dough comes together.
  2. Shape the dough into a ball, cut in half, and wrap both pieces in plastic wrap and chill in the refrigerator for at least 30 minutes. Can leave it overnight.
  1. Pre-heat the oven to 425 degrees F.
  2. Put the berries in a large bowl and gently stir in the sugar, flour, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
  3. Remove one of the balls of dough from the fridge. Lightly butter/spray a 9-inch pie dish. Roll out dough on a lightly floured surface. Now, I usually fold the dough in half, and then in half again so you get a triangle point, and then center that point in the middle of the pie dish, and unfold it so it covers the entire plate. You can also roll it onto your rolling pin, and unroll it over your pie dish. Gently press it into the dish and trip off the edges.
  4. Pour the blueberry filling into the pie dish evenly. Set aside.
  5. Remove the second dough ball from the fridge, and roll out as you did the first. This time, cut long even strips out of the dough using a pie cutter, or pizza cutter. I have seen many how-to lattice pie top instructions, you can follow them here herehere and here.
  6. You can use a regular pie crust if you don’t want to do the lattice as well. Once you are finished, trim the sides and crimp it with your fingers or a fork. Brush the top crust with the egg wash (1 egg beaten), then sprinkle the crust with a little sugar.
  7. Bake the pie for 25-30 minutes. Reduce oven temperature to 350 degrees F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie ( I did this )
  8. Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.

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  • Reply Auntie Heas August 24, 2011 at 4:40 PM

    Oh I do LOVE Pie! and that Looks Delicious!! I think you should make one for me!! LYAH

  • Reply Andrea August 25, 2011 at 11:59 AM

    Really it was the Best Pie Ever!

  • Reply Reem August 31, 2011 at 8:34 PM

    I love berry pies………. This looks fantastic…
    I love the picture of oozing berries………..

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