Blueberry Pie
With a little bit of planning and forethought, anyone can make a homemade blueberry pie.
Every summer, as I gather fresh blueberries, I make it a point to freeze at least a gallon of my berry bounty. This ensures that even when they're out of season, I can savor them at their freshest peak. While I use these frozen gems in an array of baked treats, nothing quite compares to the joy of indulging in a homemade blueberry pie.
Blueberry Pie
Makes one 9” pie
5 cups frozen blueberries
1 cup granulated sugar
5 TBSP cornstarch
1 tsp lemon juice
½ tsp ground cinnamon
¼ tsp salt
Take one disk of your homemade pie dough and roll out into an ⅛” thick 12 inch circle on a lightly floured surface. Place the rolled out dough into your 9” pie plate leaving the excess dough overhang on the edges on the plate. Nestle the dough into the base of the pie plate until dough takes the form of the plate. Refrigerate the dough until you prepare the pie filling.
In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon and salt.
Stir until the berries are thoroughly coated. Once mixed, put aside.
Remove the second disk of pie dough from the fridge and roll out the same way you did with the base of the pie. Once you have it rolled out, remove the base of the pie from the fridge.
Spoon the blueberry filling into the base and make sure that it’s spread out evenly in the shell. Place your second rolled out piece of pie dough on top of the pie base and filling. Pinch the ends of both pie doughs together to seal.
Trim off about an inch of the overhanging dough before you tuck the edges underneath the pie to create a thick crust. Crimp the crust using your fingers or a fork. Place the pie in the fridge while your oven preheats.
Preheat your oven to 425ºF.
After your oven has preheated, remove the pie from the fridge and brush with an egg wash. With a sharp knife cut 3 vent slits on the top of your pie dough.
Bake your pie at 425ºF for 25 minutes before lowering the oven to 375ºF to finish baking, bake for an additional 60-65 minutes or until the pie is golden brown and the filling is bubbling.
Once golden brown, bubbly and delicious, remove from the oven and cool completely on a wire rack before serving.
*Notes:
It is important to remember to cut vent slits into the top of the pie. If you don't, there won’t be any room for the steam in the pie to escape. This could lead to a soggy pie or a pie explosion where the juices will find weaknesses in the crust and escape. Trust me you don’t want this, it’s very messy.
To reduce any unnecessary oven messes, bake the pie on a rimmed sheet pan. That way if any juices escape the pie they will be caught by the sheet pan and not by your oven floor.
If the edges start to get too brown before the rest of your pie, use aluminum foil to create a shield around your pie crust.