Blueberry Pie Recipe

Project 4.3

I originally had this recipe a few years ago when my parents took my brother and I with them to a work party. My dad's boss's family made this for dessert that night and my mom asked them for the recipe. Since then, my family makes this for almost any occasion. Thanksgiving, birthdays, potlucks — pretty much any chance that we get to bake this, we do. This pie stays good for leftovers for a while, and pairs great with vanilla ice cream.

Ingredients


  • - Two store-bought pie crusts
  • - 6 cups fresh blueberries
  • - 2/3 cup granulated sugar
  • - 1/4 cup all-purpose flour
  • - 2 tbsp cornstarch
  • - 2 tbsp lemon juice
  • - 1 tbsp cold unsalted butter, cut into small cubes
  • - 1 tsp lemon zest
  • - 1/4 tsp ground cinnamon
  • - egg wash — 1 large egg beaten with 1 tbsp milk
  • - coarse sugar for sprinkling on crust

    Instructions


    Filling:


  • - Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl.
  • - Mix together until it’s no longer dry and powdery, burst a few blueberries to help moisten. Set filling aside as the oven preheats. Filling can be covered and refrigerated up to 24 hours if needed.
  • - Adjust the oven rack to the lower position and preheat at 425°F . Place baking sheet on the bottom oven rack to catch any blueberry juice.
  • - Carefully place the pie crust into a 9×2-inch round dish.
  • - Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the lattice.


    • Lattice:


  • - Remove the other pie crust from the refrigerator. Using a sharp knife or pizza cutter, cut the srust into strips of dough.
  • - Carefully thread the strips over and under one another, pulling back strips as necessary to weave.
  • - crimp the edges of the strips into the bottom pie crust edges with a fork to seal. Use a small knife to trim off excess dough.
  • - Lightly brush the top of the pie crust with the egg wash and sprinkle the top with coarse sugar.

  • - Bake the pie at 425°F for 25 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375°F.
  • - Continue baking the pie until the filling’s juices are bubbling, for 40–50 more minutes.
  • - This sounds like a long time, but under-baking the pie means making a soupy filling with chunks of flour and cornstarch in it.
  • - Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. The filling will be too soupy if the pie is warm when you slice it.
  • - Cover leftovers tightly and store in the refrigerator.