Blueberry Pie

I love blueberry and I think blueberry pie is my favorite. This recipe sure is GOOD!! I found it at Amber's Delectable Delights. Blueberry pie is an all time summer favorite

Ingredients
2 rolled out rounds of basic pie dough (recipe follows)
4 cups blueberries
1 tbsp fresh lemon juice
3/4 cup sugar
3 tbsp cornstarch
1/2 tsp finely grated lemon zest
1/4 tsp ground cinnamon
1/4 tsp salt
1 tsp cold unsalted butter cut into small pieces
1 egg whisked with 1 tsp water for the egg wash (optional)

Fold 1 dough round in half and carefully transfer to a 9" pie dish. Unfold and without stretching it- pat into the pan. Using kitchen scissors- trim the edge of the dough leaving 3/4 inch of overhang. Set the pan in the refrigerator for at least 30 minutes

Place the blueberries in a large bowl. Sprinkle with the lemon juice and toss to coat. In a small bowl- stir sugar, cornstarch, lemon zest, salt and cinnamon. Spinkle the sugar mixture over the berries and toss. Immediately tranfer to the dough lined pan. Dot with the butter.

Fold the reserved dough round in half and position it over half the pie. Unfold the trim neatly leaving 1 inch overhang. Crimp the edges to seal. Using a small knife- cut an asterick 4 to 5 inches across the center to allow steam to escape.

Refrigerate the pie until the dough is firm- 20 to 30 minutes. Meanwhile position a rack in the lower third of the oven and preheat to 375.

Bake the pie until the crust is golden and the filling is thick and bubbling. About 50-60 minutes. Allow to cool 1-2 hours. Enjoy!

Pie Dough:

Ingredients
2 -1/2 cups all purpose flour
1 tsp salt
2 sticks unsalted cold butter cut into pieces
1/4 cup ice water

In a food processor- combine flour and salt. Add the butter and pulse until mixture resembles coarse crumbs. - With the machine still running- add the ice water. Do not process more than 30 seconds. Turn out the dough onto a clean work surface. Divide in half and place each hlaf on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic and refrigerate for an hour.

Blueberry Crumb Cake

I love blueberry crumb cake. My nana used to make a blueberry buckle cake which is soo similar to this. I found this recipe at A Cookie a Day's blog and she got it from Baking from my home to yours by: Dorie Greenspan

Ingredients

For the crumbs:

5 Tbsp unsalted butter at room temp

1/4 Cup sugar

1/3 Cup packed light brown sugar

1/3 Cup all purpose flour

1/4 tsp salt

1/2 Cup Chopped walnuts (I omitted)

For the cake:

2 Cups blueberries (preferable fresh)

2 Cups plus 2 tsp all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp freshly grated nutmeg (I didnt use fresh)

2/3 Cup sugar

Grated zest of 1/2 lemon or 1/4 orange

3/4 stick unsalted butter (at room temp)

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Center a rack in the oven and preheat the oven at 350 degrees. Butter an 8 in square pan and put it on a baking sheet.

To make the crumbs- put all the ingredients except the nuts(if you use nuts) in a food processor and pulse just until the mixture forms clumps and holds together when pressed. Scrape the topping into a bow, stir in the nuts and press a piece of plastic againt the surface. Refrigerate.

To make the cake- Toss teh blueberries and 2 tsp of the flour in a small bowl. Set aside. Whisk together the remaining 2 cups of flour, baking powder, baking sode, salt, cinnamon and nutmeg.

Working in a bowl of a stand mixer- rub the sugar and zest together with your fingers until the sugar is moist. Add the butter and mix at medium speed until light. Add the eggs one by one beating for about 1 minutes after each addition. Then add the vanilla extract. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingred) Gentrly stir in the berries with a spatula.

Scrape the batter into the buttered pan and smooth the top with a spatula. Break the crumb mixture with your fingers and scartter the crumbs over the batter- pressing them down slightly.

Bake for 55-65 minutes or until the crumbs are golden and a thin knife inserted comes out clean. Transfer the cake to a rack and cool.

Enjoy!