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Blueberry Pie
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Blueberry Pie

Is there anything better than fresh pie? I love summer time when the fruits are abundant and lazy days make it easier to take the time to bake a pie.
Course: Endings
Cuisine: American
Keyword: blueberries, blueberry pie, Pie
Servings: 0

Ingredients

  • 3 pints Fresh Blueberries, washed and dry
  • 2/3 cup Granulated White Sugar
  • 2 Tbs. All-Purpose Flour
  • 1 Tbs. Cornstarch
  • 1 lemon Juice of 1 Lemon and zest, too
  • 2 Tbs. Unsalted Butter, cut into small cubes
  • 1 Lg. Egg
  • 1 Tbs. Whole Milk
  • 2 9" Pie Crust, homemade or store bought

Instructions

  • In a large bowl, whisk together sugar, flour and cornstarch.
    Gently, toss the blueberries in this mixture.
    Add lemon juice and lemon zest and toss, gently, again. Set aside
  • Roll out both pie crusts.
    Place one in a 9" pie dish and let chill, until ready to use.
    Cut the other crust into strips and place on parchment paper until ready to use.
  • Spoon blueberries into prepared pie dish.
    Dot the butter cubes all over pie filling.
    Carefully, lay pie crust strips across pie, in a lattice pattern. Pinch edges together.
    Mix together the egg and milk, into an egg wash.
    Lightly brush eg wash on all pieces of pie crusts.
  • Place pie on a baking sheet to catch drippings.
    Bake at 375° for 45-55 minutes.
    If edges brown too quickly, cover with foil.
    Let cool for at least 15 minutes before slicing.
    Serve with ice cream or fresh whipped cream.