BLUEBERRY PIE

 

This recipe for homemade Blueberry Pie is as simple as the pie comes. This delectable pie, made with a wonderfully balanced simple blueberry and brown sugar filling and topped with a lattice pie crust, is a delightful summery treat to enjoy with friends and family for any special occasion or celebration.

 

INGREDIENTS

 all-purpose flour for dusting work surface

 pie dough for double 9-inch pie crust, chilled

 2 1/2 pints fresh blueberries

 1 tablespoon freshly squeezed lemon juice

 2 tablespoons milk or cream

 4 tablespoons all-purpose flour

 1/2 cup brown sugar extra for sprinkling on top

 1/4 teaspoon ground cinnamon

 1 large egg, beaten with 1 tablespoon water for egg wash

 

INSTRUCTIONS

Grease a 9-inch pie tin with butter. To make the crust: Roll out half of the dough to a 1/8-inch-thick circle on a lightly floured board. Put into a 9-inch greased pie pan, allowing a 1/2-3/4 inch overhanging on both sides. Refrigerate the crust for 30 minutes, wrapped in plastic wrap. When preparing a complete top crust, roll out the remaining half of the dough into a circle 1 inch bigger in diameter than the pie pan, cover with plastic wrap, and chill in the fridge for about 30 minutes. When making a lattice top, roll the remaining half of the dough 1/8 inch thick into an 11x14-inch rectangle on a lightly floured board. Generate ten separate 3/4-inch strips. Wrap the strips in plastic wrap and place them in the refrigerator for about 30 minutes.

 

Arrange the oven racks so that one is at the bottom and one is in the middle. On the lowest rack, place a baking sheet or a baking block. Heat the oven to 400°F.

Inside a large mixing basin, mix together lemon juice and milk, then gradually add 4 tablespoons of flour and stir until combined. Mix brown sugar and cinnamon in a mixing bowl. Toss in the blueberries to cover. Allow for a 5-minute resting period. Spoon into the bottom crust that has been made.

 

Wash the rim of the crust with egg wash, then add the top crust, trim to 1/2 inch bigger than the size of the pan, and pinch together edges with fingers to join bottom and top crusts, or interweave strips of dough to make a lattice top, pinching edges to bind. If somehow the dough appears soft and warm, cover the top with plastic wrap and chill the pie in the fridge for 20-30 minutes.

 

Coat the crust with the egg wash, sprinkle gently with sugar, and bake for 20 minutes on a baking sheet or baking marble on the lowest rack. Turn down the heat to 375°F and place the pie in the middle of the oven. Wrap foil around the rim of the pie crust. Finish baking at 375°F for 30 to 40 minutes, or until the crust is brown and the mixture is bubbly. Inspect the crust every 10 minutes or so, and if the lattice begins to brown too much, veil the pie loosely with foil. Allow to cool and thicken before serving.