Blueberry Pie with a Twist Recipe

Posted on 19.12.202220.12.2022 by admin

The “twist” to this blueberry pie is in both its filling (the berries are simmered in wine), and its flavorful whole wheat crust. The combination is a winner.

1 hr 10 mins
1 hr to 1 hr 10 mins

Ingredients

1 1/2 cups (142g) King Arthur Whole Wheat Pastry Flour*
2 tablespoons (18g) buttermilk powder, optional
1/4 teaspoon salt
1 1/2 tablespoons (11g) confectioners’ sugar
1/4 teaspoon baking powder
8 tablespoons (113g) unsalted butter, cold
5 tablespoons (71g) ice water

*Also known as graham flour.

6 cups (1021g) blueberries, frozen
1/2 cup (113g) fruity red wine (like blueberry wine) or juice; we like blueberry juice
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon King Arthur Pure Vanilla Extract
1 cup (113g) confectioners’ sugar
1/4 cup (53g) light brown sugar or dark brown sugar, packed
1/4 teaspoon salt
2 tablespoons (28g) lemon juice
3 tablespoons (43g) butter, melted
1/4 cup (30g) King Arthur Unbleached All-Purpose Flour

2 tablespoons (28g) milk
2 tablespoons (25g) coarse sparkling sugar, optional

Instructions

To make the crust: In a medium-sized bowl, whisk together the flour, buttermilk powder, salt, sugar, and baking powder. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is unevenly crumbly.
Sprinkle in the ice water, mixing until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn’t seem at all dry or crumbly, you’ve added enough liquid.
Divide the dough into two pieces, making one piece about twice the size of the other; the larger piece will be the bottom crust.
Shape each piece of dough into a disk about 1″ thick. Working with one disk at a time, roll the edges along a floured work surface (as though the disk were a wheel), in order to smooth them out. Wrap them in plastic wrap, and refrigerate overnight, or for up to 3 days.

Take it a step further

How to make a lattice pie crust

By Rossi Anastopoulo

Tips from our Bakers

We discovered that simmering the blueberries in wine before using them enhances their flavor without making them taste like wine. This step allows them to thaw and release some of their liquid; the liquid then evaporates as the berries gently simmer. The final pie is perfectly thickened without being soggy, in addition to having great flavor.

The crust here is made with whole wheat pastry flour, which results in a darker, less traditional crust; but its color harmonizes nicely with the dark purple-blue of the berry filling. If you’re not keen about whole wheat pie crust, substitute your own favorite crust, or our Classic Double Pie Crust.

Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.

Let King Arthur’s pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.