Wise Beyond His Years And Classic Blueberry Pie

Classic Blueberry Pie / My Friend's BakeryThe other day I picked up my son from school and we were chatting in the car on the way home.  We were stopped at a red light and my son noticed a friend walking hand in hand with his girlfriend on the other side of the street.

Son: “Hey, there’s Bryan.” (Not his real name.)

Me: “Oh, does Bryan have a girlfriend? That’s cute.”

Classic Blueberry Pie / My Friend's Bakery

Son: (eyes rolling) “Yeah, whatever.”

Me: “Whatever? Don’t you want a girlfriend?”

Son: “Why?”

Classic Blueberry Pie / My Friend's Bakery

Me: “Because it’s fun to have a girlfriend. Uh…or boyfriend?”

Son: “Girlfriend, and no. In my experience, 99% of relationships from middle or high school never last.”

Classic Blueberry Pie / My Friend's Bakery

Me: “But they’re fun while they last.”

Son: “Sure, while they last, and then you’re sitting alone in your room, watching Netflix and eating a tub of ice cream.”

Wise beyond his years.

Classic Blueberry Pie / My Friend's Bakery

Classic Blueberry Pie

Prep Time: 45 minutes

Cook Time: 1 hour, 15 minutes

Yield: 1 pie

I used organic honey in this recipe instead of sugar, but if you don't have any honey, simply substitute with 3/4 cup granulated sugar. The Tenderflake pie crust recipe is my go to crust recipe, but use whatever pie crust recipe is your favorite.


    For The Tenderflake Pie Crust
  • 5-1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 lb (2 cups) lard
  • 1 tablespoon white vinegar
  • 1 egg, lightly beaten
  • ice water
  • For The Blueberry Filling
  • 6 cups fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 1/2 lemon, zest and juice
  • 4 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1/2 cup liquid organic honey
  • 3 tablespoons cold butter
  • 1 tablespoon whipping (heavy) cream
  • coarse sanding sugar (optional)


For The Tenderflake Pie Crust

In a large bowl, mix the flour and salt. Cut in the lard with a pastry blender or two knives until the mixture resembles coarse oatmeal.

In a 1 cup measure, whisk together the vinegar and egg. Add enough ice water to equal 1 cup. Gradually add the liquid to the flour/lard mixture. Use your hands to mix the dough until it forms a ball. Divide the dough into six equal portions. Roll each portion into a ball and flatten into a disk shape. Wrap each disk with plastic wrap and refrigerate for 30 minutes or until chilled. Any disks that are not being used right away can be stored in the freezer.

For The Blueberry Pie

Preheat the oven to 375 F.

Unwrap one disk of dough and roll on a lightly floured surface. Roll the dough to a circle that is large enough to fit about 1″ over the size of your pie plate. Transfer the dough to the pie plate. Set aside.

In a bowl, stir together the blueberries with the vanilla, lemon zest and juice, cornstarch and salt. If your blueberries are fresh, drizzle in the honey and mix well. Pour the blueberry mixture into the bottom crust. If the blueberries are frozen, do not mix the honey into the bowl because it will solidify before your blueberries get into the pie crust. If your blueberries were frozen, once the blueberry mixture is in the crust then you can drizzle the honey over the top where it will seep down into the blueberries.

Cut the butter into small cubes and dot the surface of the pie with the butter.

Unwrap one disk of dough and roll on a lightly floured surface. Use a pastry wheel or sharp knife to cut the dough into strips. Layer the strips across the surface of the blueberries in a lattice top weave.

Roll up any of the overhanging dough to form the crust along the edge of the pie. Use your fingers to pinch the dough into a simple crimped edge crust pattern. There are some great tutorials for different crust patterns here.

Use a pastry brush to brush the top and edges of the pie with whipping cream. Sprinkle with coarse sugar if desired.

Bake for 1 hour to 1 hour 15 minutes or until golden on top. Remove from the oven and cool on a wire rack.


Original Recipe by My Friend's Bakery 2015


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