Blueberry Pie - ☺

Blueberry Pie

This recipe makes one typical blueberry pie. I like both cherry and blueberry pies to have a crumb topping instead of a regular piecrust. Crumb topping can be made easily with flour (1/2 cup), sugar (1/4 cup), cinnamon (1/2 tsp.) and butter (3 tbsp.) but I leave it to you to choose which top you prefer. Also, though this recipe uses fresh or frozen blueberries I prefer buying canned pie fillings of high quality, like Comstock®. Then my rating for this recipe goes from excellent to exceptional.


Filling ingredients:

Egg wash ingredients: (not used if you make crumb topping)


Prepare the crust. Roll out half of the dough into a 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over and then into a 9-inch pie pan, and trim the edges vertically with a kitchen knife all around the pie pan.

Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl.

Transfer the mixture to the bottom crust of the pie pan. Dot it with butter pieces.

Roll out the remaining dough to the same size and thickness as the first and place it on top of the berry filling, unless you are using a crumb topping. Crimp the edges of the upper and lower pie crusts with your fingers unless you are using a crumb topping.

Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat the oven to 425°F.

Whisk the egg and the milk together to make an egg wash only if you are using a top crust.

Remove the unbaked pie from refrigerator. Brush the top with egg wash unless you are using a crumb topping. Score the pie on the top with 4 cuts (so steam can escape while cooking). If you are using a crumb topping spread it evenly on the top of the blueberries.

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 the pie for 15 minutes at 425°F.

Reduce the oven temperature setting to 350°F and bake for an additional 30 minutes or until the juices are bubbling and have thickened.

Transfer the pie to a wire rack to cool. Let it cool completely before serving.

Suggestion: Blueberry pie ala mode is fabulous!