Disney Recipe: Minnie’s Blueberry Pie
Happy Pi Day (I’m a day late… best laid plans and everything….)!!! Today, I’ve got a recipe that’s actually doing double duty – its a Pi Day recipe, of course, but its also a blueberry pie in honor of the opening of Mickey and Minnie’s Runaway Railway ride in Hollywood Studios.
Doesn’t it look like Minnie’s got a blueberry pie hidden in that basket?
In the parks, a mini blueberry pie is the limited time treat they are serving in the parks. You can see a photo of it on the WDW News Today blog post about the whole thing. They also have a full ride video of the new attraction as well.
So… I decided that blueberry pie was just the thing to make!
You could just combine all the ingredients for the filling and not cook it. It wouldn’t hurt anything. You might need to bake it longer, but I find that I like the filling done this way. I also know that if you do it this way, you can make the filling, put it in a jar in the fridge and use it on pancakes, shortcake, for cobbler or crumble, or eat it with a spoon.
Just a thought.
- 1 pie dough recipe (included after this recipe)
- 4 cups blueberries
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1 pinch salt
- 1 tsp lemon zest
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 tbsp butter
- 1/4 tsp vanilla
- 1 egg beaten
- 1 tbsp milk or half and half
- 1-2 tbsp demerara sugar
Heat the blueberries in a saucepan over medium heat for about 9 minutes, crushing slightly with a wooden spoon and stirring occaisionally until softened and juicy.
Whisk the dry ingredients, except the lemon zest and vanilla, together in a small bowl.
Mix your dry ingredients into the saucepan and cook for 2-3 minutes, stirring constantly, until the mixture thickens.
Remove from the heat and stir in the vanilla and zest.
Pour into a prepared pie tin. Cut strips of pie dough and create a lattice on top.
Beat the egg and milk together, then brush the pastry with egg wash and sprinkle with demerara sugar.
Bake at 400 degrees for 30-40 minutes, or until pastry is golden brown.
- 2 1/2 cup flour
- 1 cup unsalted butter, cut into cubes and COLD
- 1 tsp salt
- 1 tsp sugar
- 6-8 tbsp ice water
Put flour, sugar, and salt in a food processor and pulse a few times to combine.
Add half the butter and pulse a few times, then add the rest and pulse until mixture is crumbly and butter is in bits about the size of small peas.
Add ice water a few tablespoons at a time and pulse until dough just begins to hold together. Don't add too much or the crust will be tough.
Mixture will just hold together when ready. Using hands, turn out onto plastic wrap, form into a flat disc of dough and wrap. Refrigerate at least 2 hours or overnight.
Use as recipe requires. Freezes well. Recipe makes both a top and bottom crust.