I hadn’t ever made a blueberry pie before this month…and now I have made two of them. They are quite delicious and with blueberries in season they are the perfect summer pie. Top with vanilla ice cream and enjoy! Thanks for stopping by and I hope you have a delightful weekend!
Recipe Adapted from Martha Stewart
One 9 inch double pie crust (I use my grandma’s recipe)
2 lb fresh blueberries, picked over and rinsed
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 tsp ground cinnamon
1 half lemon juiced
1 large egg yolk, for egg wash
1 tbsp heavy cream, for egg wash
Fine sanding sugar, for sprinkling
Preheat oven to 400. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8-inch thick. Fit dough into a 9-inch pie plate.
In a large bowl, toss together berries, sugar, cornstarch, cinnamon, and lemon juice until combined. Pour mixture into pie plate, piling in center.
On a lightly floured surface, roll out remaining disk of dough as in step 1. To make lattice, cut dough into ten 1-inch-wide strips. Lightly brush edge of dough in pie plate with water. Carefully arrange dough strips on top, weaving to form a lattice. Trim dough to a 1-inch overhang. Fold edges under as desired and crimp with a fork. In a small bowl, whisk together egg yolk and cream for egg wash. Brush on top of dough strips and edge of pie shell. Generously sprinkle with sanding sugar. Refrigerate or freeze pie until firm, about 30 minutes.
Transfer pie plate to a baking sheet and bake until crust begins to brown, about 20 minutes. Reduce heat to 350. Continue baking until crust is deep golden brown and juices bubble, 55 minutes more. If crust browns too quickly, tent pie with foil. Transfer pie to wire rack. Let cool completely, at least 3 hours before serving.