My Blueberry Pie

Blueberries are my absolute favorite berry.  I like them fresh picked and eaten by the handful...O Yum!!!  Have some frozen berries from last year that I wanted to use up so decided to make a pie.  With frozen blueberries, I let them thaw and drain before I use them.

Meet the berries...6 cups of them

 

 

Make your favorite pie pastry & chill in fridge.

 
Roll out to fit your pie plate.

 
 I like my Watkins ceramic pie plate.

 

 

So I measure by putting the pie plate upside down on my rolled pie dough.

 
Here's my egg and water wash mixture.

 
My pie all put together and glazed with the egg wash.

 
All baked and the crust is flakey and crispy.

 
Oops, I almost forgot to take a picture of the finished prize...topped with creamy vanilla ice-cream.



 

  And it WAS yummy!!!

 

Here is the recipe I use:

CRUST

One double recipe of your favorite pie crust

FILLING

6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)

1/2 teaspoon lemon zest

1 Tbsp lemon juice

1/4 cup all-purpose flour (for thickening)

3/4-1 cup cup white granulated sugar (depending on sweetness of berries)

1/4 teaspoon cinnamon

2 Tbsp butter, cut into small pieces (margarine will work as well)

EGG WASH

1 egg

1 tablespoon milk  (I use iced water)

Heat oven to 425°F.

METHOD

Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface to fit over a 9-inch pie pan with 1/2 inch to spare around the edge. Put into the refrigerator to chill for about 30 minutes.

Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. I sometimes use a fork to press the edges together as I did here. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Whisk egg and water together to make an egg wash.

Remove the unbaked pie from refrigerator & brush the top with egg wash. Score the pie on the top with decorative cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven. Place a baking pan lined with parchment paper positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.  With my oven I had to put a piece of aluminum foil over the crust for the last 20 minutes of the baking process as the crust would get too dark in my oven...I have a finicky oven.

Transfer to a wire rack to cool. Let cool completely before serving.

Yield: Makes one pie with 8 servings.

Hope you give this one a try...until next time, MO