I am not a baker…there, I’ve said it. I love to cook, but baking, especially pies and cakes, has never been my thing. I love to eat and create clean desserts, and have come across the Immaculate Baking Company line of pre-made items like cookies, pie crusts, crescent rolls, etc. and they are amazing! Especially for a non-baker like me! Today I went out on a limb and attempted a homemade butter crust pie, since I was gifted some gorgeous local blueberries, and didn’t have a pre-made crust on hand. It might not be pretty, but I think it’s darn good!
- Heat oven to 400°F.
- Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
- Form dough into a ball and then in half and flatten slightly. Wrap 1 dough ball in plastic wrap; refrigerate. Roll out remaining dough ball on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides.
- Combine 1/2 cup flour, cinnamon and nutmeg in bowl; mix well. Gently stir in blueberries and kiwi. Spoon filling mixture into prepared pie crust.
- Roll out refrigerated dough ball on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8-10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.
- Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
- Cool pie 30 minutes; serve warm. Store refrigerated.
Sara ~Fresh Foodie Mama~