Most of us have a soft spot for pies. To me it brings back the time watching my grandmother making pies from scratch and helping her roll out the dough. I would wait impatiently peaking in front of the oven for the pie to brown. Then waiting for it to cool and finally a big slice of delicious pie topped with an even bigger scoop of vanilla ice cream. In my previous post, I gave you the recipe for my favorite pie crust so now it is time to make a pie! And what could be more delicious than a blueberry pie loaded with plump blueberries.
2 rolled out rounds of perfect pie crust dough
4 c. blueberries
1 T. lemon juice
3/4 c. granulated sugar
3 T. cornstarch
1/2 tsp. grated lemon peel
1/4 tsp. ground cinnamon
1 lg. egg yolk
1 T. cream
Fold 1 dough round in half and transfer to a 9-inch pie dish. Unfold and ease into the pan and pat it firmly into the bottom and up the sides of the pan. Trim the edge of the dough leaving 3/4-inch of overhang. Set aside until ready to use. Place the blueberries in a large bowl and sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon peel and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Transfer to the dough-lined pan. Fold the remaining dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1-inch overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. In a small bowl, beat the egg yolk and cream and brush evenly over the pastry and pastry rim. Make a few slits near center of pie to allow steam to escape. Wrap edges of pie with strip of aluminum foil to prevent excess browning. Refrigerate the pie until the dough is firm 20 to 30 minutes. Position a rack in the lower third of the oven and preheat to 375 degrees F. Remove the chilled pie from the fridge and place on a larger baking pan, to catch any spills. Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Place the baked pie on a wire rack to cool for several hours. Serve at room temp with whipped cream or vanilla ice cream.
Note: If using frozen blueberries (do not thaw) and increase the baking time by 10 to 15 minutes.