Dorothy’s Fresh Blueberry Pie {SRC}

Happy Memorial Day!!!

I am so excited that it's SRC reveal day but even more so because today's reveal falls on one of our country's dearest holidays and I have a fabulous holiday recipe for you to share and celebrate.  

Meet Dorothy from Shockingly Delicious. Out of all of Dorothy's fabulous delicious recipes and having to only choose one, I simple HAD to go with her boasted about fresh blueberry pie. Her pie was was called a Genius Blueberry Pie by Southern California chef and charming radio foodie personality Evan Kleiman... so how can you possibly turn down testing out a recipe like that. I was hooked and couldn't get it off my mind.

Every recipe I drooled over I just kept coming back to, "ohh this looks soooo delicious, but... is it as good as the blueberry pie"?

With so much pondering going on and Memorial Day on it's way, my decision was made and that pie would be in my fridge by sundown. Well, luckily I made the pie ahead of time because like all things in life, the more you wander off the beaten track the more lost you can get. I thought to myself that I could easily whip this recipe into a healthier version of itself and still be the same... however, there was never a need to tweak Dorothy's recipe at all. Yes there is sugar in this pie, but it's a dessert for heaven sakes, and let me just add that the 5 cups of fresh blueberries is far healthier than your average slice of cake or tub of ice cream.

This pie took such little effort it's hard to even realize how quickly it was made and done. My kitchen wasn't covered in flour, I didn't use every appliance in the house and it came out beautifully. 

We are going to a Memorial Day picnic today and this was just the quick recipe to throw together last night ready to go this morning and of course the bright blue  berries from the farmers market were the perfect color to spruce up this long weekends holiday in memory of our fallen heroes.

To all of our men and women who have fought for our country to give us the freedoms we have, Thank you. You gave your lives so we can freely celebrate a day like this. 

I am honored to know and thankful for my Papa and Grandpa, and for my fiancé who all serve(d ) for our country. I am proud to be an American!!! 

Dorothy’s Fresh Blueberry Pie 
Servings: 8

Ingredients
3/4 cup sugar
2 1/2 tbsp cornstarch
1/4 tsp salt
1/4 tsp cinnamon
2/3 cup water
5 cups fresh blueberries, divided use
1 tsp vanilla extract
2 tbsp butter (not margarine)
2 tsp freshly squeezed lemon juice
1 tsp finely grated lemon zest (yellow only)
9-inch deep dish pie crust, blind baked and cooled*

In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 cups blueberries. Bring to a boil, stirring and smashing half the berries deliberately (use a potato masher a few swipes if you like). Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in vanilla extract, butter, lemon juice and lemon zest. Completely cool. (See note below.)

Fold in 2 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining 1 cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.

Serve plain, or with whipped cream, vanilla ice cream or frozen yogurt. To serve, remove pie from refrigerator and allow to come to room temperature. Sift powdered sugar over top for pretty.

Note: A quick way to cool the filling before adding the rest of the blueberries is to fill a large salad-type bowl with ice and water. Partially submerge the pan with the cooked blueberries in this cold bath, stirring every once in awhile, and in 5 or so minutes it will be sufficiently cooled to continue with your recipe. You can also just set the pan on an unused burner while it cools off, but the cold water bath is much faster and lets you get your pie in the refrigerator more quickly if time is important.

*To fully blind bake a pie crust, bake it at 425 degrees for 15 to 18 minutes or until the sides begin to brown. (The initial high heat will force much of the steam out, helping the crust become flaky.) Reduce oven to 375 degrees and continue to bake the crust for several minutes until it's golden.
Recipe adopted by Shockingly Delicious 

Last Post: Cucumber Buttermilk Soup

Stop by Dorothy's blog, Shockingly Delicious for more amazing and delicious recipes and tell her I sent you.


Featured On: Foodbuzz Top 9

Enjoy!