3rd Annual Blueberry Pie Recipe- Winning Recipe

Grandma Tuuri’s Blueberry Pie
submitted by Katja Tuuri, 3

Crust

  • 2 ½ cups flour, plus extra for rolling
  • 1 t salt
  • 3 t sugar
  • 8 T unsalted butter, very cold, cut into cubes
  • 3-4 T cold water

Mix flour, salt, and sugar in a large bowl until combined. Add the butter cutes and roll in flour until coated. With hand massage the butter into the flour until the mixture is coarse meal. Slowly add cold water a tablespoon at a time, mix with hands until dough forms. Press together with hands. Divide into two equal parts and roll into crust that will line a 9” baking pan. Make sure there is at least an inch overlap to join with the top crust.

Pie

  • 6 cups fresh cleaned blueberries
  • 2 T lemon juice
  • ¼ C flour
  • ½ C sugar
  • 2 T unsalted butter, cut into small pieces
  • 1 egg

Mix the blueberries, sugar, flour, and lemon juice in a large bowl. Transfer them to the bottom crust of the pie pan. Dot with butter pieces. Place the second crust on top of the berry filling and crimp the top and bottom crust together with wet fingers. Whisk egg to make an egg wash. Brush the top with egg wash. Score the pie on top with 4 slits. Bake for 15 minutes at 425°. Reduce heat to 350° and bake for an additional 30 minutes until juices are bubbling. Let cool completely before serving.