Vermont Blueberry Pie is on the menu in my newest cookbook, The Vermont Country Store Cookbook , and it’s not your ordinary blueberry pie: it is no-bake! Which keeps the kitchen cool in summer. It also has just one crust, a bottom that is sturdy and truly holds in the juice and whipped cream can be added for a special topping.
If you want to buy a pre-baked crust, that’s okay, because this pie is all about the fruit. Simmer half the berries, then add fresh berries, and turn off the heat. The blueberries puff up and are are juicy. The recipe works best with blueberries, yet you can mix and match with a variation of raspberries, blueberries, and strawberries because you can’t really go wrong with any type of berry when it comes to a fruit pie.
Vermont Blueberry Pie
For the Crust:
1½ cups all–purpose flour
½ teaspoon salt
1 stick butter (4 ounces), cold, cut into small 1/8-inch pieces
3-5 tablespoons iced water
Pie Filling:
½ cup white sugar
½ cup brown sugar
3 tablespoons cornstarch
½ teaspoon salt
3 pints fresh blueberries (6 cups), divided
2 tablespoons butter
2 lemons, juiced (¼ cup)
Pie Crust: In the bowl of a food processor fitted with the metal blade, pulse together the flour and salt. With the machine whirring, add the butter, one piece at a time, until it is fully incorporated and looks like cornmeal. With the machine still whirring, add ice water, one tablespoon at a time, just until the dough pulls together into a ball. Scoop out and press together all the tiny floury bits, and light press down to form a disc. Wrap in plastic or a zip-lock bag and refrigerate for an hour (or more if you are baking another time).
Preheat oven to 375°F.
On a lightly floured surface, roll out the dough, starting from the center and work you way to the edges. Since the crust will shrink while it bakes, make a circle slightly larger than your pie dish, so that the excess drapes over the side. Slide the dough into a 9-inch pie pan. Trim the excess edges and crimp with your fingers or a fork to make it pretty, leaving it slightly draping over the edge.
Prick the bottom of the pastry with a fork, and line with parchment paper. Fill with pie weights or dried beans and bake until the crust begins to color around the edge, about 25 to 30 minutes. Remove and cool slightly before adding the filling.
For the Filling: In a medium saucepan combine 1/3 cup water with the dark and white sugars, cornstarch, and salt. Cook slowly over medium-low heat, stirring constantly, and bring to a boil to dissolve the sugars. Add 2 cups blueberries, and keep stirring until the ingredients begin to thicken and turn clear and glassy, about 4 minutes. Remove from the heat and stir in the butter and lemon juice and gently fold in the remaining 2 cups of uncooked blueberries. Cool slightly, and then pour or spoon into pre baked pie crust and refrigerate.
Whipped Cream: In the mixing bowl of an electric mixer, combine 1 cup whipping cream, 1/4 cup sugar, 1/2 teaspoon vanilla, and 1 teaspoon lemon rind. Whip the cream until peaks form. Serve the pie with several heaping tablespoons of whipped cream.
