When I came across these big beautiful fresh blueberries at the market I was inspired to try baking a blueberry pie.
I found a recipe for a really simple filling that lets the juicy sweet goodness of the blueberries really shine through. Of course, half the pie is its delicious, flakey, crisp crust and my favorite crust recipe delivered!
I added a little extra sugar to the dough this time and created a slightly sweeter and crisper version that complimented the filling perfectly. My pie wasn’t the most beautiful looking pie I’ve ever baked but it sure did taste fantastic, especially when topped with some vanilla bean ice cream.
I learned a few things along the way as well: let the crust bake until firm (20-30 minutes) and then cover the edges with the pie crust shield. I put the shield on before baking and it smooshed down the pretty crimped edges!
Also, if you add extra fruit to the pie, compensate for the extra juices by adding more cornstarch to keep the filling firmer.
Here is how you can make your own.
You can find the basic recipe (including my favorite crust) here. Start by making your crust and rolling out the top and the bottom. I added an extra 2 tablespoons of sugar to my dough. You can also use the premade crust from the store but this homemade crust is really fantastic!
Place the rolled out top crust into the refrigerator to chill. Line the pie plate with the bottom crust and set in the refrigerator to chill. Place a baking sheet into the oven on the bottom 1/3 rack and preheat oven to 425 degrees.
In a large bowl sift together the sugar, cornstarch, cinnamon and salt. Add fresh blueberries, lemon juice and zest and toss until well coated with mixture. Let stand for 15 minutes.
Slightly mash some of the blueberries with the back of a fork. Remove pie plate with bottom crust from the refrigerator.
I dusted the bottom of the crust with 1 tablespoon cornstarch mixed with 1 tablespoon sugar. This helps absorb the fruit juices and keep the bottom crust crisper. Pour the berry mixture into the bottom crust and dot with butter.
Brush overhanging edge with water and remove top crust from fridge. Cut shapes out of top crust (I used medium and small stars) and set cutouts aside. Carefully lay the top crust over the filling and seal the bottom and top edges together.
Brush cutouts with water and adhere to top of the crust. Trim off excess dough and flute the edge or press edge with a fork to seal completely.
In a small bowl beat together 1 egg with 1 tablespoon water or heavy cream. Brush mixture all over top and edge of pie and sprinkle with the turbinado sugar (I used raw sugar instead). Refrigerate pie for around 20 to 30 minutes before baking.
Place chilled pie on the baking sheet that is in the preheated oven and bake for 30 minutes.
After 30 minutes place a pie shield or aluminum foil over the edges of the crust to prevent burning. Lower baking temperature to 350 degrees and bake pie for another 23-30 minutes or until top is golden brown and the juices are thick and bubbly.
If the top is getting too dark, tent with some aluminum foil. Let pie cool to room temperature before serving with a big scoop of vanilla ice cream.
I kept my pie covered in plastic wrap in the fridge overnight and it was fantastic the next day!
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