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Rustic Blueberry Cinnamon Pie

Blueberry Cinnamon Pie, Photography by

Perfect Pie Crust Pastry Dough

Non-GMO, organic, local, free range, grass-fed ingredients:

(For 8-9″ one crust pie)

1/3 cup + 2 tbsp Butter

1 cup Spelt Flour

1/2 tsp Salt

2-3 tbsp Cold Water


Non-GMO, organic, local, free range, grass-fed ingredients:

(For 8-9″ two crust pie) Just remember to cut slits in the top crust, and you can do an egg wash for a golden pie.

2/3 cup + 2 tbsp Butter

2 cup Spelt Flour

1 tsp Salt

4-5 tbsp Cold Water

Cut butter into flour and salt until particles are size of small peas.  Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.  Add more water if needed.

Gather pastry into a ball on a floured surface and roll out to the size of your pie plate.

(Easy trick for getting the dough into the plate:  When you are done rolling it out, fold it into quarters/ in half and half again very gently, lift that into plate, set down on bottom corner and unfold in half, and half again, gently position in the center, press bottom and sides, fill, and pinch or fold over edges.)

Blueberry Cinnamon Pie Filling

Non-GMO, organic, local, free range, grass-fed ingredients:

(For 8″ pie)

In bowl, mix 3 cups fresh blueberries, few tsp cinnamon, 1/4 cup spelt flour, 1 tsp lemon juice, pour into pie dish with dough, fold edges over, dot with butter.

Bake for 35-45 minutes at 425 degrees or until crust is golden brown and blueberry juice begins to bubble.

For a sweeter pie, add a tsp of crushed anise seed.  (Avoid anise seed if pregnant/nursing.)  Store in the fridge until foil.  (Pie Tip:  Make a rectangle out of foil, fold in half, and place the corner into the eaten negative space in pie plate.  This won’t mess up the tops of your pies, but keeps them fresh in the fridge.)

You can use this pie crust recipe for any kind of pie from dessert to dinner, with any filling.