Homemade Amish Blueberry Pie Recipe
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If you’ve been to Maine, you know that they pride themselves on their Blueberry Pie.
Having visited Maine and tried their blueberry pie, let me say they deserve their bragging rights.
Since it’s the tail end of berry season, I decided it was my time to make a pie and while I wouldn’t dare to say this compares to a Maine blueberry pie, it is pretty darn tasty.
I got this blueberry pie recipe from a small Amish shop when I lived in Pennsylvania – if you’ve ever had a pie made by the Amish, you’d swear they’re magical.
What is it with the Northeast and great pie?
As for this yummy recipe, I think the secret is the crust.
Amish Blueberry Pie Recipe
Amish Blueberry Pie Crust Ingredients:
• 3 cups flour
• 1 cup Crisco (or lard, if you’re Amish)
• ½ teaspoon salt
• 1 egg
• 1 teaspoon vinegar
• 6 tablespoons water
Amish Blueberry Pie Crust Directions:
1. Preheat oven to 375 degrees.
2. Whisk flour and salt together in large bowl.
3. Add the shortening and blend into flour mixture using a fork, until you have uniform crumbs.
4. In smaller bowl, beat egg with vinegar and cool water.
5. Stir liquid mixture into flour mixture until combined. Knead in bowl until dough forms, about 20 times.
6. You’re now ready to roll it out. No refrigeration or chilling necessary!
Note: This yields enough dough for one 9-inch pie.
Amish Blueberry Pie Filling Ingredients:
• 6 cups wild blueberries
• ½ cup sugar
• 6 tablespoon Cornstarch (my rule of thumb for fruit pies is 1 tablespoon of cornstarch per cup of fruit)
• 1 tablespoon lemon juice (brightens the flavor of the fruit)
• 2 dashes of ground cinnamon
Tip: I used frozen wild blueberries – make sure you use wild blueberries – -they have more tartness and flavor than a standard blueberry. When using frozen, drain most of the juices from the berries or your pie won’t set as well.
Amish Blueberry Filling Directions:
1. Stir ingredients together in large bowl until no lumps of cornstarch remain.
2. Cut the pie crust dough in half, setting half aside. Roll out disk of dough and place into bottom of pie pan, trimming excess that hangs over the side of the pan with a sharp knife.
3. Add filling to pan.
4. Roll out top half of dough and place it on top of the pie.
5. Trim the excess and crimp the edges (I like to use a fork when I’m being lazy).
6. In a small bowl, beat one egg with 2 T. of water. Brush egg wash onto the top of the pie and sprinkle with coarse sugar.
7. Cut a few slices into the top of the pie for venting.
8. Bake at 375 degrees for one hour.
9. Remove from oven and cool on a wire rack. Once cool, top with foil and let the pie rest for about 8 hours – it lets the flavors develop.
Have a slice topped with some vanilla ice cream.
Have another slice because blueberries are chock full of antioxidants, so this pie will make you look younger, y’all! (That’s what I tell myself, anyways…)
Have you ever tried an Amish Blueberry Pie?
What is your favorite fruit pie?
photos: krista for we heart this
This looks so amazing! I have never made a crust like that EVER!
Blueberry Pies is one of my favorites to make and I miss them when they are out of season.
YUM! That’s the pie crust recipe I use. The key is the vinegar. It was given to me by a friend over 10 years ago. She called it “Shaker pie crust” and it has never let me down! So many people are afraid of making homemade pie, but they’re incredibly easy with a good recipe and so much cheaper and tastier than 90% of store bought pies (the Amish are the exception!)
I had a caramel, apple, walnut pie in Ohio once in Amish country that was to die for! That is the gold standard of pies for me and if I can ever create something that was even close to as amazing as that, I will be a happy girl.
In terms of pies I make, my grandma’s recipe for pumpkin pie has to be my favorite. I have never tasted a pumpkin pie that tastes close to as amazing as hers. She got the recipe off a can of pumpkin back in the sixties and still has the little label she ripped off over 50 years later. It has a couple ingredients that you don’t see in many modern recipes that I think really take it a step above the rest. I also love a good apple pie, made with heritage species of apples. Generally a firmer apple to me yields a texture that is to die for. Apple pies need to be incredibly simple in my opinion. Great apples, butter, sugar, cinnamon, and mace. With a scoop of ice cream or a piece of cheddar cheese.
Wow, towards the end there, I wasn’t even writing in complete sentences. If you can’t tell, I love pie.
lol…a girl after my own heart :)
OMG that pie is beautiful. The crust looks so yummy… I don’t make pies, since I’m a terrible cook/baker. But I do love me some pumpkin pie… I can basically eat a whole one by myself.
I LOVE a good pie! Cherry is my favorite hands down. This one looks delicious. I almost never make pie but, I will pass along a tip from my Grandmother. She has always felt that Almond Extract enhances the flavor of the fruit. I think they say this isomewhere in the Joy of Cooking.
FYI: I was re-reading this post and in editing it infers that the whole recipe was from this Amish shop–ONLY the crust was. The fruit portion was all my doing. Not that I cornered the market on fruit pies or anything, but I figure some stuff out on my own :)
@hao9703 –Nice tip about almond extract. I use that in this cobbler-esque English Peach Pie recipe (recipe also on WHT) that I make and it really enhances the peaches. I also use it in a couple different cobblers (it’s awesome in a cherry cobbler, btw). I may have to try it in a standard fruit pie now!
OMG that pie is beautiful. The crust looks so yummy… I don’t make pies, since I’m a terrible cook/baker. But I do love me some pumpkin pie… I can basically eat a whole one by myself.
This looks amaaaazing! The Amish know how to do it up right, so I have no doubt that the crust is perfection. I’ve been using that coarse sugar on just about everything it can remotely go on, so I’m happy to see it on your pie :)
I LOVE blueberry pie, and this one looks amazing! Thanks for the recipe, I will be giving it a try for sure!