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If you have been following Platter Talk or if you are familiar with our family, you likely are up to snuff on our composition. In some circles we are probably considered “different,” but thankfully among our friends and acquaintances and most importantly our kids – we are seen as a pretty average and “normal” clan. One thing that makes us like any other family is that we love homemade pies, like this strawberry pie made with jello.
Still, six boys, two dads, and an English bulldog who is convinced that she is just one of the gang, all make for nary a dull moment. Each of our boys are different. We have athletes, a budding entomologist with a genius-edge to him, a techno-geek who is just on the verge of inventing the next big gadget, and then there are the two smallest, red-topped/blue-eyed Mensa candidates who show one level or another of interest in all of the above..
In spite of their difference, they all share one quality among many other similar ones: They love to eat and each of them has embraced the concept of this food blog with a wonderment and enthusiasm that is all too often found only among children.
About this recipe
Our guys typically are in the kitchen before, during, and after food preparation and all have voiced interest in participating in the posts, here on Platter Talk. Isaiah is not only the first one to pull a fish out of the lake, four years running, he was also the first of our boys to be featured in a Platter Talk post, back when he helped out with making (and eating) raised donuts.
Joe is next up to bat here on our blog and he chose homemade blueberry pie to feature. With great pride, I turn the keyboard over to Joe, one of the happiest and most fun-loving 10 year-olds you will ever meet.
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Despite the effort it was also fun making the pie with my dad. So, I really liked it. My brother also did a great job with his post but enough about him, you can check out his post for yourself.
I learned that my dad baked food in fairs when he was a kid. He learned it all from my grandmother. He also got nervous sometimes. I was a little nervous making this pie since it was my first time. Now this pie was easy to make but also challenging, so I struggled a little. But I made the pie! First I was making the crust, it was hard to spin the crust with a fork in a ball. It was also hard to roll out the crust. I learned that my dad loved to make pies when he was young. I also like to make pies.
My family liked the pie a lot. Even my brother said, “compliments to the chef!” My dad liked it also he said, “This is the best blueberry pie ever.”
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Combine flour, shortening, sugar, and salt. Work together with a fork until consistency is pebbly
In a separate small mixing bowl, beat egg and add water and vinegar, beat again. Add liquid mixture to flour and shortening. Stir with fork and combine thoroughly and form into a ball then roll out on a floured surface.
for the filling
Combine all ingredients, gently fold scraping along sides of bowl to avoid crushing the berries.
Place filling in a dough-lined pie dish.
How Make a lattice top: Roll the remaining dough into a 12-inch circle. Using a sharp knife or pizza wheel, cut 10–12 strips about ½–¾ inch wide. Lay 5 strips across the pie, evenly spaced. Fold back every other strip halfway, lay one strip perpendicular across the center, then unfold. Repeat, alternating which strips you fold back, to weave an over-under pattern until the pie is covered. Trim overhang to about 1 inch, tuck the strips with the bottom crust, and crimp. Brush with egg wash (see Notes) and, if you like, sprinkle coarse sugar. Chill the pie 10 minutes to help the lattice hold its shape, then bake.
Bake for 40 to 45 minutes or until crust is golden brown.
Notes
Variations in relative humidity can affect quantity of water necessary to form and roll dough.
Don’t be afraid to add small amounts of water to achieved desired consistency.
Be generous with the amount of flour used on rolling surface.
To place crust in pan, roll it on pin, place pin over pan and then unroll.
Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.
Dan Zehr is a recipe developer, food photographer, and home cooking expert who has shared tested family recipes on Platter Talk since 2013. Some of the many publications his work has been featured in include Good Housekeeping, Reader’s Digest, and Home Beautiful. Dan has created award-winning recipes for brands like Tyson’s Chicken and has appeared in numerous cooking TV segments and contributed to various cookbooks and curated food collections.
BB, A couple of our kids are not sweets fanatics. I don’t understand this part of them but I do my best to be tolerant and not judge. Besides, this just means there is more for the rest of us…. 🙂
Hi Dan, Your blueberry pie looks yummy! Could you please tell me what temperature to bake it at so my grandson and I can make it ?
Olivia, bake this pie at 400°F. Have fun and enjoy!
Love this recipe I tried it and it worked out perfectly 👌 well without getting burnt, thanks so much platter talk.
Thanks for the great feedback. This is one of my favorite homemader pies and I’m so happy you enjoyed it!
My only questions is how is ONE pie enough for six boys and two men?? (That is assuming Ellie gets dog treats instead…)
BB,
A couple of our kids are not sweets fanatics. I don’t understand this part of them but I do my best to be tolerant and not judge. Besides, this just means there is more for the rest of us…. 🙂