Blueberry Pie, Oh My…

This time of year reminds me of pie. Any kind of pie. I just love pie. I recently just made this blueberry pie (see, I have used the word plenty, lol). An added plus was that I finally found a perfect pie crust for it on https://natashaskitchen.com/easy-pie-crust-recipe/ (I would definitely give it a try)! There is just something about blueberries. Blueberry muffins, blueberry bread, blueberry parfait, and so on. They are also very good for you. They are filled with antioxidants, potassium, and vitamin C! This recipe will not only taste great, but will keep you healthy! A win for all!

Ingredients:

  • 3 cups blueberries (don’t thaw if frozen)
  • 3 cups wild blueberries, (don’t thaw if frozen)
  • 3/4 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1 teaspoon fresh lemon zest 
  • 1 tablespoon fresh lemon juice 
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 1 tablespoon unsalted butter, diced

For the egg wash:

  • 1 large egg yolk
  • 1 tablespoon heavy cream or whole milk
  • Turbinado or coarse sugar, for sprinkling

Directions:

Prepare your dough

  1. Remove one disk of pie dough from the fridge. If needed, let sit at room temperature for up to 5 minutes or until slightly pliable.
  2. Roll the dough out on a floured work surface, or pie mat. Keep turning the dough after every roll to ensure it doesn’t stick to the counter, and is of even thickness. Roll out into about a 12-inch circle with a 1/8-inch thickness.
  3. Gently roll the dough up and around the rolling pin then unroll and drape over a 9- inch pie pan. Gently mold into the crevices of the pie pan. Do not stretch the dough to fit or it will shrink during baking. Trim the dough edges to sit flush with the pie pan edge. Cover and place in the fridge.
  4. Remove the other piece of dough from the fridge, rolling out to a 13-inch circle. Using a pastry wheel, cut 1-inch wide strips. You will need 10 strips. Place the strips on a sheet tray or cutting board and refrigerate until ready to assemble.

For the filling:

  1. In a large bowl, toss together all of the blueberries with the sugar, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt.

Assemble the pie:

  1. Pour the blueberry mixture into the refrigerated pie shell, making sure it is even. Dot with the pieces of butter. Brush the edges of the pie shell lightly with water.
  2. Place 5 to 6 strips of pie dough over the filling, spacing evenly. Fold back every other strip in half. Place a long strip of dough down the center in the opposite direction. Unfold the other strips then fold back up the opposite strips. Place another strip down going the opposite direction. Repeat this weaving process until you have a lattice shape. Trim the lattice pieces so they’re just less than flush with the bottom crust so the edges won’t be too thick they slump over while baking.
  3. Tuck the edges up and over to create a border, sealing everything together by pressing with your fingers. Use your fingers to make a deep crimping pattern.
  4. Adjust the oven rack to the lower third position. Preheat the oven to 400°F.
  5. In a small bowl, whisk together the egg yolk and cream. Brush the pie all over with the egg wash. Sprinkle generously with turbinado sugar. Bake on a parchment lined rimmed baking pan until the edges are lightly brown, about 25 minutes.
  6. Reduce heat to 375°F and continue baking for another 45 to 55 minutes, or until the edges are deeply brown and the filling is bubbling in the center. If the edges become too dark, use foil to protect them from the heat.
  7. Cool completely before serving. Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.

We, of course, add ice cream or homemade whip cream! Enjoy!

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