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Crust Ingredients:

  • 2 1/2c flour
  • 1/2tsp salt
  • 1c shortening, chilled
  • 6 tbsp ice water

Filling Ingredients:

  • 3/4c sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 6c Klaassen Farms Blueberries
  • 1/2 tsp cinnamon
  • 1 tbsp butter

Crust Instructions:

  1. Whisk the flour and salt together in a large sized bowl. With a pastry blender cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 4-6 tbsp of ice water over flour.
  2. Toss mixture with a fork to moisten, adding more water a few drops at a time until dough comes together.
  3. Gently gather dough together into a ball. Wrap in plastic wrap and chill for 30 minutes before rolling.
  4. Roll out dough and put in pie plate. Trim off excess. Set aside.
  5. To create a braided crust, roll remaining dough and use pizza cutter to create thin strips. Pinch 3 strips together and gently begin braiding, pinching additional strips until a length is created to cover the crust.
  6. To create a rustic lattice, cut pastry dough into strips in varying widths (1/2′”-3/4″)

Filling Instructions:

  1. Preheat oven to 375*F.
  2. Mix sugar, cornstarch, salt, cinnamon and sprinkle over blueberries.
  3. Pour berry mixture into prepared pie dish.
  4. Assemble lattice and braided crust.
  5. Bake pie on middle rack for 50-60 minutes or until crust is golden brown.
  6. Allow to cool for 10 minutes prior to serving.