Ghee pie crust recipe with blueberry filling — A generational tradition
There’s nothing like having a solid, go-to pie crust recipe that never fails. No matter the time of year, no matter the filling, you can turn to it and know that your pie is going to be as tasty as ever. Such a recipe is a treasure, and when it’s passed down through generations it becomes even more special. I’m lucky enough to be in possession of such a treasure and am so happy to share my grandmother’s ghee pie crust recipe with blueberry filling!
My grandma Helen Hardy taught my mother, who taught me, how to make pie crusts. Originally she used lard, then Crisco, and eventually vegetable oil, following the changing trends of cooking. This recipe is inspired by her delicious blueberry pies which she prepared from berries in her gardens of New Hampshire. I have updated the recipe once again to use ghee as the oil which makes a crispy decadent crust.
Ghee Pie Crust Recipe With Blueberry Filling (adapted from my Grandma Hardy’s pies)
Preheat oven to 375 degrees F
|4 cups fresh or frozen blueberries||1/4 cup maple syrup|
|Half a lemon squeezed juice||1 Tablespoon flour or corn starch|
- In a large bowl, mix the blueberries, lemon juice, maple syrup, and flour/corn starch. Set aside.
|2 2/3 cup flour||2/3 cup melted ghee|
|Pinch of salt||1/3 cup milk of your choice|
- In a large bowl, mix together the flour and salt.
- In a measuring pitcher, combine the melted ghee and milk together.
- Stir ghee and milk mixture into the flour until you can make two balls of dough.
- Roll the dough balls out in between two sheets of lightly floured parchment paper or plastic wrap (the oily dough gets sticky).
- Line a pie tray with one of the rolled-out doughs. The dough should extend beyond the rim of the pie dish by about half an inch. Put the pie shell in the refrigerator to chill while you work on the top dough.
- Place the other dough half (the top dough) on a lightly floured surface, and using a knife, pizza wheel or pastry wheel, cut the dough into strips about 1/2-inch to 3/4-inch thick.
- Fill the pie shell with the blueberry pie filling and then place half the dough strips over top the pie, leaving about 1/2-inch to 3/4-inch between. Then weave through the remaining strips to create a lattice top.
- Bake at 375 until the crust begins browning then turn down to 350 for an hour. Place a sheet under the pie in case of drippings. For our blueberry filling, we used blueberries from The Benson Place, family farm in Heath, MA just a few miles up the hill.
Who is Full Moon Ghee
I’m Hannah, the founder and visionary behind Full Moon Ghee. I have studied and taught Western, Chinese and Ayurvedic plant-based medicine for over a decade, and I see ghee as a holistic component of my practice where I bridge sustainable agriculture and food-as-medicine.
Full Moon Ghee is produced in small batches from locally sourced butter that comes from grass-fed happy cows. We craft our ghee on the full moon, slowly and meticulously, infusing each batch with intentions of tranquility, vitality, and wellbeing.