Ingredients
Scale
- Pie Crust:
- 12 tbs butter
- 1/2 tsp Salt
- 4 tbs Ice Cold water
- 2 cup All-purpose flour
- Filling:
- 4 cups (2 pints) blueberries
- 1 tbsp fresh lemon juice, strained
- ¾ brown sugar
- 3 tbsp cornstarch
- ½ tsp finely grated lemon zest
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 egg, whisked for the egg wash
Instructions
- Make the pie crust first by mixing flour and salt in a bowl. Cut in butter using pastry blender until all the flour is just blended into form pea sized chunks. Sprinkle water one tablespoon at a time. Toss lightly with fork until dough will form a ball.
- Turn dough out onto a lightly floured work surface, divide in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least one hour.
- Remove one disk of the dough from the refrigerator and roll between lightly floured pieces of parchment paper until 1/8 inch thick. Place in a lightly greased 9 inch pie pan and gently press into the corners and sides of the pan with your fingers. Trim off excess dough, leaving a 1/2 inch overhang. Refrigerate for at least 30 minutes, up to three hours.
- Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan.
- Remove the second disk of dough from the refrigerator and roll between lightly floured pieces of parchment paper until 1/8 inch thick (it should be slightly larger than the diameter of the pie). Using a straight edge, slice the dough into 1 inch strips. Place strips over pie in a lattice pattern. Cut off lattice excess so that it is even with the edge of the pan. Fold over overhang from the bottom, to form a neat edge. Crimp edges with a fork, or your fingers. Lightly brush lattice and crust with egg wash. To help relax the pastry and help the pie hold its shape, refrigerate for at least 1 hour before baking.
- Preheat oven to 375 degrees. Bake pie for 50-60 minutes, until the juices in the center of the pie bubble thickly. If the crust begins to over-brown, wrap the pie in foil. Let pie cool on a rack at least 2 hours before serving.
- Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving.
- Serve with some vanilla ice cream.
- Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.
Notes
Adapted from: Brown Eyed Baker
- Prep Time: 2 hours
- Cook Time: 60 mins