When I was growing up, there was a nice lady who let us swim in her pool every summer.
This nice lady also had huge blueberry bushes all around the pool.
So our summer excursions usually involved lots of berry eating as well as swimming.
And playing with her goats, but that’s another story for another time.
So you see my addiction involving blueberries started very early in life.
And eating them instantly reminds me of summer fun, swimming and my first attempt at the diving board.
My friend Mary served me this blueberry pie at her house a few years ago.
It has become one of my favorite desserts.
One of the things that is so special about this pie is that it has an oil crust that almost has the consistency of sugar cookies.
I usually don’t eat pie crust, but I can’t get enough of this crust.
To top it all off it’s super easy to make and has a super cute name.
Blueberry Picnic Pie
makes 1 pie
- 3-½ cups White Lily All Purpose Flour or Cake Flour (the recipe seemed to work okay when I have used all purpose flour)
- 1-½ teaspoons salt
- ¾ cup canola oil
- 4-7 tablespoons water
- 4 cups blueberries (fresh or whole frozen)
- 1 1/4 cups sugar
- 1 cup all-purpose Flour
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ¼ cup butter (or coconut oil)
Mix pastry ingredients: Lily flour, salt, oil and water. It should be the consistency of play-dough. If the dough seems a little dry add a little more water.
Break off about 3/4 of the pastry and press it into the bottom and sides of the pie pan. (I used a 10-inch tart pan just because it’s pretty).
Mix the fruit, sugar, flour, vanilla and cinnamon. Place in the baking dish. Cut butter and dot on top of the mixture.
Roll out the remaining pastry between two sheets of wax paper. Place the pastry on top of the filling, and form to the shape of the pie. Cut a few slits in the pastry to release the steam as the pie bakes.
Bake in a 350ºF oven 35-45 minutes (increase the baking time by about 15 minutes if the berries are frozen). The top should be golden when done. Allow to cool completely before carrying it to your picnic.
Serve with whipped cream or vanilla ice cream.
Keeps up to a week in the refrigerator. (My favorite way to eat it is the next day after it has chilled overnight.)
Tip#: This recipe can easily become vegan by substituting coconut oil for the butter. I tried it and it works GREAT.
Want another great pie recipe? Try out my Strawberry Cream Cheese Pie.
Don’t be like me and run out of dough for the top of your pie:)