Tuesday, August 4, 2009

Classic Blueberry Pie

This is the pie we made at Rosalie's house using freshly picked Blueberries.

Blueberry Pie

Basic Pie Dough

Filling ingredients:
6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1/2 teaspoon lemon zest
1 Tbsp lemon juice
1/2 cup all-purpose flour (for thickening)
1/2 cup white granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon cardomom
2 Tbsp butter (unsalted), cut into small pieces
Egg wash ingredients:
1 egg
1 tablespoon milk

1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan.
2 Gently mix the blueberries, sugar, flour, cinnamon, cardomom, lemon zest, and lemon juice in a large bowl. Transfer them to the bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Heat oven to 425°F.
3 Whisk egg and milk together to make an egg wash.
4 Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

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