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    HOME » Pie & Tarts

    Published: May 26, 2014 · Modified: Feb 19, 2021· This website generates income via ads ·

    Blueberry Pie for Memorial Day

    (Sorry Google. I wrote this in 2014 and it's 2021 now. You warned food bloggers to get rid of the personal stories in their recipe posts. I'll take the punishment. This one is staying as written.)

    Update 2022. My mother passed away in 2017 at the age of 93. We are still lucky to have my Dad with us at 96 years old.

    Today is Memorial Day, a day for remembering those who served our country, many never to come home again. It is about honoring men and women like my father and mother, one fighting WWII in Europe and the other working as a riveter at the Benicia Arsenal, a primary supplier of ordnances for the war effort.

    Mom_edited-1

    My father enlisted in the Army at 17 by lying about his age and a month after his 18th birthday he deployed to Europe as part of the 75th Infantry Division. He says they were known as the "Baby Brigade" because the average age of the men in his unit was just nineteen. As part of the 75th Army Infantry my father fought in the infamous Battle of the Bulge and later in the Colmar Pocket of Eastern France.

    Dad3

    My Dad, like many others, rarely spoke of the war after returning home. Reunited with my mother, they began a life together, part of a generation Tom Brokaw would later term the greatest generation. They have been married for 71 years.

    Like I do each Memorial and Veteran's Day, I did a little patriotic decorating, barbecued some ribs, and baked a pie. I visited my parents this morning with big slices of pie and Tucker in hand. My mother was baking fresh bread and the house smelled divine. Tucker stood guard on the arm of the sofa, lest we come under attack from elderly people walking their dogs or squirrels in trees. We jabbered about anything and everything. I cracked myself up explaining to them how it came to be that Michael had to pull a chicken off my head at 10:30 last night. I left them trying to decide if the bread was done or needed more time in the oven. We had all thumped it repeatedly by this time.

    RWB_edited-1a

    I like a good barbecue as much as the next gal, but I try to never forget what this day is really about. I was lucky that my Dad came home from war. Many do not, and we should never lose sight of that. We should enjoy family, friends, barbecues, parades, flags and pies. We should be proud of our country and the people who fought and continue to fight for our freedom. I don't always agree with the principle behind the war, but never forget those who serve.

    So, throw a burger on the grill and a pie in the oven. This is America after all, the home of the free and the brave.

    If you haven't had time to get the pie in the oven I have a recommendation. Several years ago Cook's Illustrated published a recipe for blueberry pie. I had never made a blueberry pie but I decided this would be the Memorial Day pie in my house this year. It did not disappoint! The little secrets shared in this recipe, mainly the addition of a grated granny Smith apple, resulted in a pie with the perfect filling consistency. It was not too runny but not to gelatinous either. It was, perfect. I will make blueberry pie again and this will be the recipe I use.

    Blueberry Pie

    from Cook's Illustrated:

    "This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 ¼ cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute."

    Makes one 9-inch pie

    Ingredients:
    Foolproof Pie Dough
    2 ½ cups unbleached all-purpose flour (12 ½ ounces), plus more for work surface
    1 teaspoon table salt
    2 tablespoons sugar
    12 tablespoons cold unsalted butter (1 ½ sticks), cut into ¼-inch slices
    ½ cup vegetable shortening , cold, cut into 4 pieces
    ¼ cup vodka, cold (see note)
    ¼ cup cold water

    Blueberry Filling
    6 cups fresh blueberries (about 30 ounces) (see note)
    1 Granny Smith apple , peeled and grated on large holes of box grater
    2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
    ¾ cup sugar (5 ¼ ounces)
    2 tablespoons quick-cooking tapioca , ground (see note)
    Pinch table salt
    2 tablespoons unsalted butter , cut into ¼-inch pieces
    1 large egg , lightly beaten with 1 teaspoon water

    Directions:

    • For The Pie Dough:
    • Process 1 ½ cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
    •  Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
    • Remove 1 disk of dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle, about ⅛ inch thick. Roll dough loosely around rolling-pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
    • For The Filling:
    • Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 ½ cups, about 8 minutes. Let cool slightly.
    • Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
    • Roll out second disk of dough on generously floured (up to ¼ cup) work surface to 11-inch circle, about ⅛ inch thick. Using 1 ¼-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 ½ inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling-pin and unroll over pie, leaving at least ½-inch overhang on each side.
    • Using kitchen shears, trim bottom layer of overhanging dough, leaving ½-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes
    • Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

    Enjoy your Memorial Day...with pie! I hope my Mom and Dad liked it. Now that I think about it, I never heard back from them. I hope they aren't still thumping that bread!

    BlueberryPie575a

    Roasted Peach cobbler is delicious too! Roasting the teachers before baking the cobbler makes all the difference!

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    1. Sue says

      June 16, 2014 at 6:22 am

      You are blessed! To have two productive, loving parents at any age is a gift. To have them for as many years as you have is truly a blessing. Treasure your moments together. The memory of those times will stay with you always.

      Reply
      • Mary says

        June 16, 2014 at 6:38 am

        Thank you Sue!

        Reply
    2. Myra says

      May 30, 2014 at 4:05 am

      I thought for sure you were going to tell us to drink the Vodka to give us courage!! lol Lovely looking pie. Love your parents story. Thank you

      Reply
    3. Ansh says

      May 29, 2014 at 12:11 pm

      Such beautiful pictures. I loved reading this post. I have never really baked a pie and I am thinking It might be high time I tried my hands at one. Your Pie is gorgeous.

      Reply
    4. Kelly says

      May 28, 2014 at 10:20 am

      Beautiful pie! I have never heard of putting vodka in pie dough. Might have to give it a try.

      Reply
    5. dina says

      May 28, 2014 at 9:11 am

      it looks delicious!

      Reply
    6. Annie @Maebells says

      May 28, 2014 at 7:35 am

      This pie is gorgeous! I have trouble with the filling being runny, but yours is perfect! I must try!

      Reply
      • Mary says

        May 28, 2014 at 7:43 am

        It really worked for me Annie. I think another important step is too allow the p[is to cool completely before slicing. But that's the hardest part! Thanks for stopping by and commenting.

        Reply
    7. Melanie @ Carmel Moments says

      May 28, 2014 at 6:52 am

      Gorgeous! I could dive right in. Can't wait for fresh berry pickin' here in PA. Pie will definitely be on the menu!
      Have a great Wednesday!

      Reply
      • Mary says

        May 28, 2014 at 7:22 am

        Wow, fresh berry picking would be fun. We have to rely on the grocery store. I don't recall ever seeing fresh blueberries in the farmer's market. Have fun and enjoy your pie!

        Reply
    8. Mom & Dad Catlin says

      May 27, 2014 at 3:14 pm

      We loved the pie and the pictures and you.

      Reply
      • Mary says

        May 27, 2014 at 3:16 pm

        I loved the pie, the pictures and you two too!

        Reply
    9. Erlene says

      May 27, 2014 at 12:35 pm

      Thanks for sharing your story. A special thank you to your father, all vets and those that serve in some way, and their families for the sacrifices they make to serve their country.

      The pie looks wonderful and perfect timing as we just went again to the blueberry farm yesterday to get some fresh berries. I'm still undecided what to do with them, but your pie is a contender. I've never made blueberry pie either.

      Reply
    10. Carol Preibis says

      May 27, 2014 at 9:41 am

      This recipe sounds terrific!

      Reply
      • Mary says

        May 27, 2014 at 9:53 am

        It is!

        Reply
    11. Matt Robinson says

      May 26, 2014 at 9:18 pm

      Love this post so much, Mary. What a hero your father is, and so many from his generation. Those pictures are awesome. And the blueberry pie? Beautiful. So perfect for today or any summer day.

      Reply
      • Mary says

        May 27, 2014 at 9:53 am

        Thanks Matt. Always appreciate your visits and kind comments.

        Reply
    12. Pure Grace Farms says

      May 26, 2014 at 8:58 pm

      Love your story and the importance of remembering and that blueberry pie looks scrumptious. Thanks for sharing!

      Reply
      • Mary says

        May 27, 2014 at 9:54 am

        Thanks Shari!

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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