Award Winning Blueberry Pie.

I mentioned earlier this week that a pie I made won an award. This may seem like a silly thing to some, but I'm pretty proud of myself. It wasn't too long ago I was begging for tips from all of you dears. With your help + some practice I finally feel confident in making a pie crust. 

After reading all of your suggestions, I decided to give Martha's Pate Brisee a try. I prefer using butter to shortening and this simple recipe looked so easy I couldn't mess it up, could I? Well yes, actually I could. It took a bit of perseverance but after a few tries I was able to work out the kinks and wanted to share what I learned with you.

Martha's Pate Brisee Recipe:
2 1/2 C. all purpose flour
1 tsp. salt
1 tsp. sugar
1 C. unsalted butter
1/4 to 1/2 C. iced water

Blueberry Pie Filling:
4 C. fresh blueberries
1/2 C. sugar
1/4 C. flour
1/2 tsp. cinnamon
1 Tbs. lemon juice

The first problem I ran into was not owning a food processor. I found using an old fashioned pastry blender works great. Just combine all the dry ingredients into a bowl and mix with a wire whisk. Cut your butter into small cubes and blend into the flour mixture with the pastry blender.

When the butter has broken down into small pea size mounds, it's time to add the iced water. I used 1/2 C. of iced water to get the desired consistency for my dough.

You want the dough to just barely combine together. Over mixing will make the dough tough and your crust won't be flaky.

Split the dough into two mounds, wrap in plastic and refrigerate for an hour. Roll the dough out on a clean floured surface and when you have a big enough circle, place it inside your pie plate.


Pour in the pie filling and add the top crust. Bake at 425 for 45 minutes. It would be a shame to serve this pie without freshly whipped cream, so make sure you have that on hand.

As you can plainly see, I still have a lot of practice to do on the appearance of my pies. Are there tips I should know about making pies look pretty? I'm sure you have all kinds of tricks up your sleeves.


  1. I usually fold my crust into quarters before moving to the pie plate. Before I move the top crust, I fold it, then cut the slits on a 45 degree angle (to the fold line) on each side. You end up with a nice 'v' slit on each fold line.

  2. Way to go! Look at you winning pie awards!!

    I have no tips because I'm too busy drooling. This looks delicious, Danyelle.

  3. do you do in-home tutorials? i want to tackle strawberry rhubarb. you in?
    love, lin

  4. Wes's grandmother cuts small shapes from her crust tops to ventilate, then uses them as "decorative overlays," so to speak. Leaves, etc. But little circles like blueberries would add a modern touch to a classic pie.

    I made a pie once. It was pear with whipped cream on the side. It was divine. But my hubby was not a fan. Hurumph. I gave up. I couldn't bake too many pies for practice. That's all I would eat!

    Also! For fun some time, instead of fresh whipped cream on the side, make homemade ice cream in a baggie. Have you done this before?? I did it last night and it was AMAZING. Would be a good FHE activity. :)

    1/2 cup cream
    1/2 cup milk
    (OR 1 cup half and half, obviously)
    3 T sugar (I used raw cane sugar)
    1 tsp vanilla
    (Combine all these in a quart freezer bag)

    In a larger gallon bag (double-bagged) fill up half way with ice. Then pour in 1/2 cup of salt over the ice (the coarser, the better, but table salt will work fine).

    Put the smaller bag in the larger bag (ice will surround it). Seal and SHAKE for 5-7 minutes until it becomes ice cream! Amazing. Make two batches for your family size.

  5. Beating an egg and giving the pie crust an egg wash before baking gives the pie a nice golden glaze.

  6. I haven't baked a pie in many, many years, but yours looks so delicious and you make it sound so easy that I might have to dig out my pie plate and pastry blender one of these days...

  7. I use cookie cutters that fit the occasion. I have a large star cookie cutter for the 4th of July. Blueberry Pie is fitting. I also use a technique where you push your thumb and forefinger on one hand into your forefinger on the other to produce the ruffled edge.

  8. Love that pie but love those nails more! I always admire how nice yours look and thanks to your blog, you let the secret out of the bag. I have to make time for mine.

  9. Oh my God this looks so good and i`m sure that it is delicious too. I think that this is a easy recipe so i will give it a try, thanks a lot for sharing.

  10. My mouth started to water at the first picture ... and that was just butter and sugar!


  11. I am scared to death of making pies, but I think attempting a little one in a jar or ramekin would hide any of my mistakes. I'm going to have to try your recipe!

  12. L. Stoyan attempt at pie making no. 1.
    In session.
    love, lindsay

  13. I love Martha's pate brisee! And your pie is beautiful because it's homemade!

  14. Thanks for sharing this recipe! I just made my FIRST pie ever using this recipe and it is in the oven right now. =) Happy Thanksgiving.


Note: Only a member of this blog may post a comment.