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Blueberry Pie

Intense, beautiful, with a flaky exterior and a deep blue, sweet filling: blueberry pie is a country-music star of a dessert. Blueberries are the easiest fruit to prepare, just needing a quick rinse and stem check. Even when you make Sneaky-Wheat Butter Pie Crust, this blueberry pie is fast enough to make on a weeknight. It's fabulous enough for a dinner party or family reunion, too.

Despite its glamour, this blueberry pie is good for you, too. It uses white whole-wheat flour in place of all-purpose flour. Blueberries themselves are a superfood, getting the top spot in a study at Tufts University of the anti-oxidant properties of 40 types of fruit.

For filling only: active time: 15 minutes, total time: 15 minutes.
For complete pie, including cooling: active time: 30 minutes. Total time: 1 hour and 52 minutes if freezing dough and 2 hours and 12 minutes if refrigerating it.
Makes 12 servings.

Ingredients

1 recipe Sneaky-Wheat Butter Pie Crust

4 cups (2 pints or 1 quart) of blueberries
1/2 cup sugar (100 grams)
1/3 cup white whole-wheat flour (40 grams)
1/2 teaspoon cinnamon

1 tablespoon lemon juice
2 tablespoons butter

Method

1. Make pie crust. While the dough chills before being rolled out, rinse and pick over blueberries. Remove stems and any shriveled or damaged berries. Put in large bowl.
2. In a medium bowl, stir together sugar, flour, and cinnamon. Drain any water in the blueberry bowl, then add sugar mixture to berries, stirring to coat. Preheat oven to 425 degrees.
3. Roll out bottom of pie crust and put in pie plate. Add berries, then sprinkle with lemon juice and dot with pieces of butter. Roll out top crust and cover pie as directed by the pie-crust recipe. Chill pie by freezing for 10 minutes or refrigerating for 30 minutes. Cover edges of pie with strips of aluminum foil to prevent over browning. Bake for 40 to 47 minutes, removing foil after 30 minutes. Pie is done when crust is golden brown and berries just begin to bubble through slits in crust.
4. Cool for 15 minutes before serving. Serve warm or at room temperature. Keeps covered at room temperature for three days.

Tips and notes

• The crust will be flakiest the day the pie is made. Cool thoroughly before covering or the crust will become soggy.
• If you don't have white whole-wheat flour, use all-purpose or bread flour.