Blueberry Pie

Yield: 1 9” pie, servings dependent on the slice sizes

 

 

Ingredients:

 

5 cups fresh blueberries

 

1 Tablespoon lemon juice

 

1 cup sugar

 

1/2 cup flour

 

1/8 teaspoon salt

 

1/2 teaspoon ground cinnamon

 

¼ teaspoon nutmeg

 

½ teaspoon lemon zest

 

2 tablespoons unsalted butter,

 

1 egg, whisked until uniform in color

 

1 Tablespoon butter, cut in small, pea-sized pieces

 

1 teaspoon Turbinado sugar

 

1 double pie crust

 

 

 

Process:

 

Preheat oven to 400°F.

 

Wash and drain berries, removing any wrinkled berries and stems.

 

Place the berries in a large bowl.

 

Sprinkle the berries with strained lemon juice. Reserve.

 

Place the bottom half of the pastry in a 9” pieplate.

 

Mix sugar, flour, salt, lemon zest, nutmeg, and cinnamon. The flour must be evenly distributed throughout the mixture.

 

Add sugar mixturre to the berries. Toss lightly.

 

Pour berry mixture into the pastry shell.

 

Dot the top of the berry mixture with butter.

 

Brush the top of the pie with the egg.

 

Sprinkle the sugar over the top of the pie.

 

 

Top Crust 1

 

Place pastry top over filling.

 

Seal edges and crimp as desired.

 

Cut slits in top of the crust to allow steam to escape.

 

 

Top Crust 2

 

Slice the top pie crust into 1” slices.

 

Build a latticework crust, crimping at the edges.

 

Brush top of pastry with beaten egg, and sprinkle with Turbinado sugar.

 

Place in center of oven.

 

Bake for 35 minutes or until golden. Check at 20 minutes to be certain the edges of the crust is not browning too quickly. If necessary, cover the top of the pie with a sheet of tin foil.

 

When done, remove from oven and place on a heat resistant surface.Allow to rest for at least one hour to give the juices time to solidify. The time will vary depending on the ambient temperature of the room. If you cut into the pie too soon, the juices will drain from the pie.