Blueberry Pie 

July 24, 2009 | posted by AKW Jay

Earlier this week I discussed how to make a no-fail pie dough for the perfect crust. So naturally I’ve been anxious to post our first pie recipe! And whats a better recipe to start with than good old fashioned blueberry pie? Some might say apple, but I say nonsense! Blueberries are the perfect balance of sweet and sour. And the really good ones are only available for about a month a year. Being from Michigan, blueberries are a local treat widely available towards the end of summer. I’m pretty sure I’m just partial to blueberries and I’m eating a lot of them right now, so expect to see more on the topic. : )

Pie Crust

2 Pieces of Pinned Pie Dough – Simply follow our easy pie dough recipe

Once the dough is pinned: Place one piece of dough in your pie pan, gently push the dough into the corners of the pan and trim off the excess. Place into the freezer for 10 minutes. Reserve the second piece of dough for the top crust.

Blueberry Pie Filling

6 Cups Fresh Blueberries
1/2 Cup White Sugar
1/3 Cup Corn Starch
1/2 Tsp. Cinnamon
Zest of 1 Lemon
3 Tbsp. Butter – Unsalted and cut into small cubes

Combined ingredients: Mix all ingredients gently in a bowl and place in the frozen pie crust. Take the reserved top piece of dough and place on top of the berry filling. Tuck the top dough under the edge of the bottom dough, and crimp the edges with your fingers or a fork, your fingers are preferred. Chill the pie in the fridge for 30 minutes.

Preheat the oven: Preheat the oven to 375°. Make an egg wash by whisking one egg with a tablespoon of milk. Once the pie has chilled for 30 minutes, remove from the fridge, brush with the egg wash and cut 3 small slits in the top of the pie.

Bake the pie: Bake the pie for about an hour on a sheet tray lined with foil for easy cleanup. The pie may take a few minutes longer or a few minutes less. Once you see the juices thick you know the pie is done.

Cool the pie: Cool the pie completely before serving , at least and hour and a half. I can’t stress this enough, cool the pie completely! The filling will be very loose when warm. It’s still mighty delicious, but loose.

Enjoy!