I just made this recipe last weekend & let me tell you, it was a hit! And it's pretty too--bonus! Some of you guys have asked for the recipe, so I have included it below. Good luck + happy cooking!
(Makes: 8 servings, Prep: 25 mins, Chill: 1 hr, Bake: 1 hr, Stand: 30 mins)
Set the pie pastry on a baking sheet and gently fold it over the edges of the filling to make the terrific presentation for this traditional pie. Guests love the flavor combined with the new look.
- 1/2 cup butter, softened
- 1 egg
- 1/4 cup half-and-half or light cream
- 1 1/4 cups all-purpose flour
- 4 cups fresh blueberries
- 1/3-1/2 cup granulated sugar
- 1 tablespoon fine dry bread crumbs
- Powdered sugar (optional)
- Sweetened whipped cream (optional)
For pastry: In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the egg and beat until combined, scraping sides of bowl occasionally. Gradually beat in half-and-half on low speed. Stir in flour until well-combined. Remove dough from bowl; flatten dough into a 6-inch disc. Wrap dough with plastic wrap and chill for 1 hour or until dough is easy to handle. On a lightly floured surface, roll pastry to a 13-inch circle. To transfer pastry, wrap it around the rolling pin; unroll onto a large baking sheet lined with parchment paper.
For filling: In a large bowl, combine blueberries, granulated sugar and bread crumbs. Gently toss to combine. Carefully mound blueberry mixture in center of crust, leaving a 2-inch border. Sprinkle any sugar/bread crumb mixture left in bowl over the blueberries. Using your fingers, carefully fold the pastry border up and over blueberries, pleating the pastry as necessary to fit.
Bake in a 325 degrees F oven about 65 minutes or until crust is golden brown and filling is bubbly over entire surface. Cool 30 minutes on baking sheet. Transfer pie to serving platter; cool completely before serving. If you like, dust edges with powdered sugar and serve with sweetened whipped cream.
+ recipe via. Midwest Living