If there is something most people know, it is that blueberry pie is good just the way it is. Do not try to gourmet it up and do not experiment with it. Make it, salivate while its cooling, and then gets a slice quick because it wont last long ! I only make pie about twice a year, usually one apple, and one blueberry. Since I already have the apple recipe posted I thought it was time to share the other. I buy my blueberries Organic , without sugar added, and frozen, its just my preference you may use fresh if you like just double check the stems have all been removed.
Now I like lattice crust on top of my pies but you dont have to get all fancy trust me it will taste the same if you just use a regular old top crust with slits to vent. Now go get started … and Enjoy the smells as you bake this heavenly pie 🙂
- Pie crust. I sometimes make my own and sometimes I just grab pre-made at the store. If you’d like to make your own here is my recipe https://tracyskitchen.wordpress.com/2011/07/06/moms-apple-pie/
- 3/4 cup granulated sugar, adjusted according to sweetness of berries I like sweet but not everyone does.
- 1/4 cup cornstarch
- 2 teaspoons freshly grated lemon peel
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 6 cups fresh blueberries(or thawed drained frozen berries)
- 1 tablespoon butter, cut into small squares
- 1 egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon coarse sugar, for garnish on top of pie
- Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking , roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish. Refrigerate while you make the pie filling.
- Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust.
- If you doing lattice top then place the pie in fridge while cutting. If you would like to learn how to lattice here is a video https://www.youtube.com/watch?v=Hv4809RKhzg. If you’ve decided to just do a traditional top crust just crimp the edges and make sure to put your vent slits in.
- Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.
- Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake for 40 – 45 minutes, or until the crust is golden and juices in the filling are bubbling . (If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done).
- Cool 2 to 3 hours before cutting to allow filling to set.