Best Blueberry Recipe–For Father’s Day!

In light of the Hepatitis A outbreak from the frozen berries I bought at Costco, along with my disdain for the food chain and lack of oversight, I decided to take food matters into my own hands. Literally.

We took the kids blueberry picking this weekend. There is a great farm less than an hour from Los Angeles where you can pick your own stuff. Blueberries are in season until July and we hit the jackpot. So many bushes. We must have collected at least 10 cups in just over an hour. I could feel my OCD behavior coming out. I had to keep picking until I was dragged away. I think Fia and Emmett each ate a cupful. Good antioxidants.

A few weeks prior we went to another farm, owned by the same people. There we picked lettuces and tons of strawberries (picture above and below). It made me want to own a farm. Sort of.

When we got home from the blueberries, Fia and I decided to bake! We made a blueberry pudding type recipe that is top secret from my friend Courtney. So while I can’t share that one, I found another equally delicious one.

It’s from Williams-Sonoma. It has a crumble top but it is in a pie shell. And now that Fia is 3 1/2 she can actually help measure and mix. Here is the recipe.

 

Ingredients:

  • 1 recipe Basic Pie Dough (see related recipe at
    left) *I would just do store-bought.
  • 3/4 cup plus 5 Tbs. all-purpose flour
  • 2/3 cup firmly packed light brown sugar
  • 1/3 cup plus 1 Tbs. granulated sugar
  • 2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 3/4-inch pieces
  • 5 cups blueberries

Directions:

Position a rack in the lower third of an oven and preheat to 400°F.

Line the chilled piecrust with a piece of heavy-duty aluminum foil. Fill with dried beans, uncooked rice or pie weights. Bake until the crust dries out, about 15 minutes; to check, lift an edge of the foil. Carefully remove the weights and foil. Reduce the heat to 350°F. Continue to bake until the crust is lightly browned on the edges and dry-looking on the bottom, about 5 minutes more. Transfer the crust to a wire rack.

Increase the heat to 375°F.

In a large bowl, stir together the 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.

In a large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 tsp. cinnamon and 4 Tbs. of the flour. Stir gently to coat the blueberries evenly. Sprinkle the remaining 1 Tbs. flour and the 1 Tbs. granulated sugar over the bottom of the prebaked crust. Pour the filling into the crust, spreading it evenly.

Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked. Makes one 9-inch pie.

Pie recipe Adapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).
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