Hello bakers!!
There's nothing I love more about summer than the supply of fresh local berries! There is an adorable fruit stand close to my house selling strawberries, raspberries, cherries and best of all blueberries. I love blueberries! I'll snack on them all day long and best of all, it means I can bake delicious blueberry pies.
There's nothing I love more about summer than the supply of fresh local berries! There is an adorable fruit stand close to my house selling strawberries, raspberries, cherries and best of all blueberries. I love blueberries! I'll snack on them all day long and best of all, it means I can bake delicious blueberry pies.
This pie is absolutely delicious!! In fact, I made two in the span of three days. Pie's in general are super easy. I make my own pastry crust but people can use store bought and then this pie is even easier!! I use this pie recipe from The Pioneer Woman which is absolutely delicious and flaky, and turns out perfectly every time.
I made a lattice pattern on the top of the pie (which I show you how to do below) but you could also do a full top crust, and then vent it with some cute pattern. It's completely up to you and will look delicious either way.
As for the blueberry part, this recipe is just sweet enough to compliment the berries without sugar being the only thing that you taste. I mean, look at these delicious fresh berries!!
I made a lattice pattern on the top of the pie (which I show you how to do below) but you could also do a full top crust, and then vent it with some cute pattern. It's completely up to you and will look delicious either way.
As for the blueberry part, this recipe is just sweet enough to compliment the berries without sugar being the only thing that you taste. I mean, look at these delicious fresh berries!!
Blueberry Pie
Makes one 9" pie
Ingredients
2x 9" pie crust
5 cups blueberries
2 tsp lemon zest
1 Tbsp lemon juice
1 Tbsp whipping cream
3 Tbsp cornstarch
1/2 tsp cinnamon
2/3 cup brown sugar
1 egg yolk
1 Tbsp cream
2 Tbsp brown sugar
Method
1. Roll out pie dough to about 1/8-inch thickness and line a 9" pie pan. I used a glass pie pan because I like the way the final crust looks smooth with you use the glass pans.
2.Cover and put in fridge to chill.
3. Meanwhile, whisk together the lemon zest, lemon juice, whipping cream and cornstarch until you have a smooth paste.
4. Stir in the cinnamon and brown sugar. Then add the blueberries and stir until fully coated in the mixture.
5. Pour into the prepared pie crust, and let sit while you prepare the top crust.
Lattice Top Tutorial
6. For a lattice top, roll out the pie dough to a rectangle about 12x14". I find it better to roll it out to around 12" so that you can trim this part off and ensure that you have clean lattice strips, but if you are short on dough, you can roll it to 10". Cut 10 1" strips.
7. Lie 5 of the strips across the pie one way
Makes one 9" pie
Ingredients
2x 9" pie crust
5 cups blueberries
2 tsp lemon zest
1 Tbsp lemon juice
1 Tbsp whipping cream
3 Tbsp cornstarch
1/2 tsp cinnamon
2/3 cup brown sugar
1 egg yolk
1 Tbsp cream
2 Tbsp brown sugar
Method
1. Roll out pie dough to about 1/8-inch thickness and line a 9" pie pan. I used a glass pie pan because I like the way the final crust looks smooth with you use the glass pans.
2.Cover and put in fridge to chill.
3. Meanwhile, whisk together the lemon zest, lemon juice, whipping cream and cornstarch until you have a smooth paste.
4. Stir in the cinnamon and brown sugar. Then add the blueberries and stir until fully coated in the mixture.
5. Pour into the prepared pie crust, and let sit while you prepare the top crust.
Lattice Top Tutorial
6. For a lattice top, roll out the pie dough to a rectangle about 12x14". I find it better to roll it out to around 12" so that you can trim this part off and ensure that you have clean lattice strips, but if you are short on dough, you can roll it to 10". Cut 10 1" strips.
7. Lie 5 of the strips across the pie one way
8. Fold back two of the strips and then place a strip going the other way
9. Unfold those two strips and fold back the other three over the perpendicular strip, and put another strip going the other way.
10. Switch the strips again and lay down the final strip for this half
11. You now have half the pie done!!! So now just repeat this but on the other side to complete the full lattice!
12. Trim off the edges, and press into the side crust and pinch to ensure that the lattice does not separate.
13. Now place the pie into the fridge to chill for about 20 minutes while the oven preheats to around 400 degrees F.
14. Mix together the cream and the egg to create an eggwash, and brush the entire lattice crust and edges of the pie. Sprinkle generously with brown sugar to create a nice browned decorative finish.
15. Bake the pie for 20 minutes at 400 degrees then reduce the heat to around 375 degrees F and cook for another 30 minutes or so, until the crust is a nice golden brown and the blueberry filling is bubbling nicely.
*A quick hint, if the sides of the pie start to get a little brown, add tin foil just around the edges to prevent it from browning too much.
14. Mix together the cream and the egg to create an eggwash, and brush the entire lattice crust and edges of the pie. Sprinkle generously with brown sugar to create a nice browned decorative finish.
15. Bake the pie for 20 minutes at 400 degrees then reduce the heat to around 375 degrees F and cook for another 30 minutes or so, until the crust is a nice golden brown and the blueberry filling is bubbling nicely.
*A quick hint, if the sides of the pie start to get a little brown, add tin foil just around the edges to prevent it from browning too much.
16. Let cool for at least 2 hours before serving.
17. Cut a large slice and enjoy by itself, or with some whipped cream or ice cream!
17. Cut a large slice and enjoy by itself, or with some whipped cream or ice cream!
Mmm Mmm Mmmm, tastes like summer!! Hope you are all having a great summer!
-Beth :)
-Beth :)