Blueberry Pie with Wheat Crust…Health Food Disguised as Dessert

“A boy doesn’t have to go to war to be a hero; he can say he doesn’t like pie when he sees there isn’t enough to go around.”
~ E.W. Howe
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The Mister wanted me to call this “Friggin Awesome Blueberry Pie” but I opted to tout it’s healthful qualities instead.  Maybe I’m just trying to make myself feel better since he and I polished it off by ourselves in 3 days.  And this was a big ten-inch pie.  In case you don’t have a pie plate that big, at the end of the recipe I included the ingredient list for the more standard 9-inch plate.   If you are averse to the filling running, just refrigerate the pie.  The above photo was shot while it was still warm and juicy.  When cold, it holds it’s shape very nicely without being gummy and the blueberries still burst with juice.  Between the antioxidant qualities of the berries and the enriched crust, this is a pie you don’t have to feel guilty about.
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I’ve been experimenting with adding more whole grain flours to my recipes and this one was no exception.  The resulting crust was really delicious.  The wheat pastry flour didn’t weigh it down…it was flaky and tender as always with a great flavor.  Remember your New Year’s resolution to eat healthier?  Here you go.  Glad to help 😉

Blueberry Pie with Wheat Crust
Makes one 10-inch pie

6 cups fresh blueberries
3/4 cup sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
2 tablespoons butter

Wheat Pastry Crust
for a 10-inch pie

1 1/2 cups flour
1 1/2 cups wheat PASTRY flour
1 mounded tablespoon sugar
1 1/4 teaspoons salt
1 cup cold butter (or Crisco)
7-9 tablespoons ice water  (humidity and altitude affect how much water the dough will need to come together)

Preheat oven to 450 degrees.  See above ingredient list for Wheat Pastry Crust.  Mix flours, sugar and salt in a large bowl.  With a pastry blender or two knives, cut in butter until the mixture resembles coarse cornmeal.  Sprinkle with ice water, one tablespoon at a time, while tossing the mixture up from the bottom of the bowl with a fork.  With your hands, gather the dough to form a ball; divide in half.  Sprinkle your working surface with flour.  Pat one of the halves into a disk.  Place on floured working surface and roll out with a floured rolling pin until it is at least 12 inches in diameter.  Line pie plate with dough, letting excess hang over edge.
Place second half of dough in the fridge.  In a large bowl, toss berries with flour, sugar and lemon juice.  Pour onto bottom crust.  Dot with butter.  Roll out second half of dough and cover the pie.  Using scissors, trim crusts together, just outside of rim of pie plate.  Turn under the edge and crimp it.  Cut four slits to vent steam.  Brush top with milk and sprinkle liberally with granulated sugar.  Bake at 450 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 25 – 35 minutes longer.  Makes one 10-inch pie.

Just in case you don’t have a 10-inch pie plate, here is the ingredient list to make a 9-inch pie:

4 cups blueberries
3/4 cup sugar
1 heaping tablespoon flour
1 1/2 tablespoons lemon juice
2 tablespoons butter

Wheat Pastry Crust:
for a 9-inch pie

1 cup flour
1 cup wheat PASTRY flour
1 tablespoon sugar
1 teaspoon salt
2/3 cup cold butter (or Crisco)
5 – 6 tablespoons ice water

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