Blueberry and Balsamic Pie

The Only Blueberry Pie

As far as I’m concerned, this is, hands down, the best blueberry pie recipe ever invented.  You’re probably thinking right now, “boy this baker’s sure arrogant”.  Don’t worry though, the recipe isn’t mine.  I just wanted to share it with you.

Taste of the South

This recipe actually came from a Southern Living edition I got in the mail several years ago.  You might be wondering why a girl born in the PNW who has zero southern roots began to subscribe to Southern Living when she was in high school.  Well, I’ll tell you why.

One summer when I was fifteen, I was stuck at home bored with nothing to do.  Both my parents worked during the day and since I wasn’t old enough to drive independently, I was effectively home bound.  To find a way to pass the time, I dug out some of our old movies and started watching.  One day, I pulled out “Gone With The Wind”.  I had always slightly disliked the movie since my only recollection of it was watching the scene where the doctor amputates a soldier’s leg and hearing the man screaming for help.  I think I was maybe five or six at the time.  Ever since then, I just decided I didn’t like the movie.

However, this summer day, I decided to give it a second chance.  And guess what.  It’s now in my top five favorite movies of all time – it may even be my favorite.  Since seeing that movie, I became obsessed with all things southern.  Southern food, southern manners, southern style, you name it, I loved it.  So naturally I decided that I needed to subscribe to Southern Living magazine.  I was gifted a subscription for my birthday that year, and my mom renews it every year for my birthday.

The Pie

When I saw this pie in an edition of Southern Living, I knew I had to make it.  The flavor profile was too intriguing not to.  Let me start off by saying this isn’t your average blueberry pie.  It contains balsamic vinegar, honey, and freshly cracked black pepper.  It’s a cinch to make, and it holds it’s shape so nicely when you cut into it.  Best of all, it tastes absolutely delicious.  Typically, I make it once or twice a year with the fresh blueberries my mom and I pick.  I would make it more throughout the year, however, there’s just something special about making it with the berries we hand-picked.

I hope this blueberry pie becomes a staple in your recipe book like it has in mine.

Blessings on your home and table,                                                                                                                  ~Natalie

Blueberry and Balsamic Pie

Serves 12

Recipe from Southern Living Magazine

Ingredients:

Crust:

• 3 cups all-purpose flour
• 3/4 cup cold unsalted butter
• 6 Tablespoons shortening, chilled
• 1 teaspoon salt
• 1/2 cup ice water

Filling:

• 7 cups fresh blueberries
• 1/4 cup cornstarch
• 2 Tablespoons balsamic vinegar
• 1/2 cup granulated sugar
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon finely ground black pepper
• 2 Tablespoons unsalted butter, cubed
• 1 large egg

Instructions:

1. Prepare Crust:  Combine first four ingredients in a bowl until the mixture looks coarse with pea-sized bits.  Gradually add ice water, 1 Tablespoon at a time until the dough is moist enough to form a ball.  Divide ball of dough into two and flatten each half into a disk.  Wrap these disks in plastic wrap and chill at least 2 hours.  Dough remains good up to two days in advance.
2. Prepare Filling:  Crush one cup of blueberries in a large bowl.  Stir in cornstarch and vinegar until cornstarch has dissolved.  Stir in the next six ingredients and the remaining six cups of blueberries (leave these blueberries whole).
3. Roll out one dough disk on a well-floured surface until it reaches 1/8″ thickness.  Place in a well-greased 9″ pie plate.  Pour blueberry mixture into crust and dot with cubes of butter.
4. Roll out the remaining pie dough using the same procedure as above.  Cut into 1/2″ wide strips and arrange in a lattice design over the filling.  Either press and crimp the excess dough around the outside of the pie or braid it and place along the edge.
5. Using a fork, whisk together the egg and 1 Tablespoon of water and brush over the entire pie.  Place in the freezer for 20 minutes until the dough is firm.
6. Preheat oven to 425°F. Bake pie on an aluminum foil-lined baking sheet 20 minutes. Reduce oven temperature to 375°F, and bake 20 more minutes. Cover pie with aluminum foil, and bake 25 to 30 more minutes or until crust is golden brown.  Let cool 1 hour before serving.

If you liked this pie, then check out my recipe for chocolate bourbon pecan pie!