On Memorial Day, Alice wandered into the kitchen and asked what she could do to help. When I asked if she wanted to make the blueberry pie, she jumped at the chance.
The crust was already chilling in the fridge and the blueberries were washed. When she asked how I wanted her to make it, I said I was planning to make a lattice crust, but she could do it any way she wished.
With only the slightest coaching, she did a great job. The pie turned out beautiful and delicious. She brushed the finished top with an egg wash and sprinkled it with turbinado sugar before baking. The sugary crunch on the finished pie was a nice textural contrast to the buttery, flaky crust and the tender, juicy blueberries.
Fresh Blueberry Pie
6 cups fresh blueberries
3/4 cup sugar
1/2 cup flour
1 Tbsp. fresh lemon juice
1 Tbsp. butter
Place bottom crust into 9-inch pie plate letting the crust hang over the edges. Mix together the blueberries, sugar and flour. Pour into the crust. Sprinkle the blueberries with lemon juice and dot with butter. Top with lattice crust. Seal and crimp edges of pie.
Bake in a preheated 425 degree oven for 35-45 minutes until the crust is golden brown and the juices are bubbly.
OMG, this looks great! I love blueberry pie, oh, OK I just love pit!
ReplyDeleteSeems like that's way too many berries. I filled the pie plate with crust and had lots left over. Am I missing something as I am new to pie baking?
ReplyDeleteAllen, go ahead and mound up your fruit for any fresh fruit pie--it will cook down. If you put the fruit level with the edge of the pie plate, you will get a concave pie in the end. Happy Baking!
ReplyDelete