Susie Snowflake Blueberry Pie Recipe

Nest Bedding, Inc.
Blueberry Snowflake Pie- Blueberry pie topped  with Snowflake shaped crust.

Here we are in the teeth of winter, and what better way can we spend a cold snowy day than staying in and baking a Blueberry Pie! This beautiful pie crust is made with a snowflake cookie cutter to cut rolled pie dough into “>snowflake shapes.

What is it about snowflakes that make them seem so magical? Is it that there are no two alike? Or maybe it’s their perfect symmetrical shape? Whatever the case, it just seemed like the perfect choice of design for this piecrust on this cold and wintery day in New England.

What makes this pie so special is the light fresh taste that the lemon emulsion gives to the pie filling. This pie crust is made with vodka, which keeps the pie crust extra flaky, even on the bottom of the pie. Where other crusts may get soggy with a juicy fruit pie, this one stands up and stays crispy and flaky and will not turn grey. The vodka impedes the gluten formation in the dough and therefore you get crispy, flaky, pie crust! ( A trick I learned from Cook’s Illustrated)

The Crust:

  1. 2 1/2 cups all-purpose flour
  2. 2 tablespoons of sugar
  3. 1 teaspoon salt
  4. 3/4 cup chilled butter or margarine ( I use Becel margarine)
  5. 1/2 cup shortening
  6. 2 ounces of vodka ( 1/4 cup)
  7. 1/2 cup of water
  • Place flour, salt, and sugar into a food processor and pulse.
  • next, add the cold shortening and the butter and pulse until the flour is crumbly
  • add the water and vodka and pulse again until it lightly mixed.
  • remove the dough onto a floured workspace
  • form into a ball or log shape and cut into two halves
  • wrap each half with plastic wrap and refrigerate for 1 hour

Blueberry Pie Filling:

  1. 6 cups of blueberries
  2. 1 tablespoon lemon emulsion
  3. 3 tablespoons tapioca
  4. 2/3 cup sugar
  5. 1/4 teaspoon cinnamon
  6. pinch of salt

Putting the pie together:

  • take 3 cups of the blueberries and mash them with a potato masher
  • grind up tapioca in a small food processor or use a mortar and pestle until the tapioca is a powder
  • add the tapioca to mashed blueberries place them in a saucepan on medium heat
  • bring to simmer and cook until mixture thickens
  • remove the berries from heat and stir in 2/3 cup of sugar and a pinch of salt, let cool slightly
  • pour the mixture into the rest of the blueberries
  • add in the lemon emulsion and the cinnamon and mix thoroughly

  • remove pie dough from the refrigerator
  • take one half of the dough and roll it out with a rolling pin to fit a 9″ deep pie dish
  • place dough in the pie dish by folding it once in half and lifting the dough into the dish
  • unfold and crimp and shape the edges

*for a nice looking edge, fold the edges under the dough and pinch the dough to shape

  • pour the blueberries into the pie shel
  • roll out the other half of the dough into a round disk
  • using a cookie cutter, press into the dough and make as many cutouts that will fit in the space
  • randomly place the snowflakes shapes across the top of the blueberries
  • brush the top of the snowflakes with cold water
  • sprinkle on colored sugar crystals or granulated sugar
  • Preheat oven to 400 ℉
  • Bake the pie for 30 minutes and then reduce heat to 350℉ and bake for an additional 30 minutes
  • Allow pie to cool before serving

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