To sign up for the class click on the link below.
The recipe, ingredients and equipment needed are below.
Blueberry Pie
Creating a pie crust is a lost art, mainly because it can can be labor intensive and messy. Many people just buy ready-made crusts in the store and save themselves the trouble. I have had children in kindergarten successfully make their own pie crust. Unfortunately I don’t do it often, because crust making takes longer than class time allows and clean up can be tough. I will guide anyone, willing, through the pie crust process. I think you will be rewarded with a nice flakey crust. If you choose not to do this, a frozen pie crust will do.
For my hands-on classes, the SproutChefs make individual-sized recipes. Below, I have two recipes for blueberry pie. The first one is family-sized and the second one is for an individual serving. For this online class, I will teach the family-sized recipe.
Equipment list:
A copy of the blueberry pie and pie crust recipe, copied and pasted into the text and font size easiest for your child to read. Recipe to follow in the next section.
9” pie pan
Pastry blender or two sharp knives
2 mixing bowls and one small bowl
Measuring cups and spoons, well marked
A dinner knife for cutting the pie dough in strips
Grocery list:
Flour
Salt
Unsalted butter
Crisco
4 cups of blueberries, fresh or frozen
Sugar
Cornstarch
Cinnamon
Egg
Optional: Vanilla ice cream to serve with the hot pie.
Pie Crust RecipeIngredients:
2 cups all-purpose flour
1/4 teaspoon salt
5 tablespoons unsalted butter, chilled and cut into small pieces
1/4 c. (4 T.) Crisco shortening, chilled and cut into small pieces
4 to 5 Tablespoons Ice water (place several ice cubes in a cup and let them melt while you get other things ready
Directions:
In a large bowl combine 1 and 3/4 cups flour with 1/4 teaspoon of salt. Save the other 1/4 flour cup for use later.
Cut the butter and vegetable shortening into the flour with two knives or a pastry blender, until the mixture resembles course meal.
Sprinkle with ice water, one tablespoon at a time, and continue cutting the mixture together until the dough forms a ball. Try not to over mix the dough.
Wrap tightly in plastic and refrigerate for 30 minutes.
After refrigeration, sprinkle work surface with half the remaining flour.
Divide the dough into approximately 2/3 and 1/3 unequal halves. Put the small portion of the pie dough back in the refrigerator. Flatten the large half on the floured surface, sprinkle with flour and roll until about 1/4 inch thick. Transfer dough to a 9” pie pan and flute the edges.
Flatten the small pie dough half on the floured surface and sprinkle with the remaining flour. Roll out the same as the pie crust. Cut the dough into long 1/2 - 3/4" strips. Once the filling is in the unbaked pie crust, weave the pie dough strips into basket weave on top.
Blueberry Pie Filling - Family-SizeIngredients:
3/4 cup white sugar
3 T. cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 cups fresh or frozen blueberries
1- 9” unbaked pie crust (recipe above)
1 Tablespoon butter
1 egg white mixed with 1 teaspoon of water
Directions:
Preheat oven to 375 degrees.
Mix sugar, cornstarch, salt and cinnamon in a small bowl.
Put blueberries in a mixing bowl and sprinkle the sugar mixture over blueberries.
Line pie pan with pie crust.
Pour the blueberry pie filling into the prepared pie crust.
Cut the tablespoon of butter into small pieces and space the small pieces evenly over the top of the pie filling.
Roll out the other half of the pie dough and cut into strips.
Create a basket weave on top of the pie with the strips.
With a fork mix the egg white and water together. Brush the mixture over the pie crust.
Sprinkle sugar over the pie.
Bake for 50 minutes or until lightly browned.
Best served with vanilla ice cream
Blueberry (Single-serving) Pie(for a 6" pie pan)
Ingredients:
1/4 cup white sugar
1 T. cornstarch
a pinch of salt
a pinch of cinnamon
1 heaping cup of fresh or frozen blueberries
1 6” unbaked pie crust (half of the pie dough recipe above)
1 teaspoon butter
1 egg white mixed with 1 teaspoon of water
Directions:
Preheat oven to 375 degrees.
Mix sugar, cornstarch, salt and cinnamon and sprinkle over blueberries.
Line pie pan with pie crust.
Pour the blueberry pie filling into the prepared pie crust.
Cut a teaspoon of butter into small pieces and space the pieces over the top of the pie filling.
Roll out the other half of the pie dough and cut into strips.
Create a basket wear on top of the pie with the strips.
With a fork mix the egg white and water together. Brush the mixture over the pie crust.
Sprinkle sugar over the pie.
Bake for 30-40 minutes or until lightly browned. Best served warm with vanilla ice cream.