In honor of summer coming to an end and the first day of fall tomorrow, I thought I would post a delicious recipe for the easiest and best blueberry pie!
I mean, just look at this! Don't you just want to dive right in??
I made this last week for my family, and I thought it I would give it a go with a lattice crust. I'll be honest...I used two Pillsbury crusts, and it couldn't have turned out better! After gently rolling out the pie crust, I easily fit a 9.5 inch pie plate to give the filling a little more space. The lattice was a piece of cake (or pie!) to weave back and forth. Check out my tips below in the directions :)
I mean, just look at this! Don't you just want to dive right in??
I made this last week for my family, and I thought it I would give it a go with a lattice crust. I'll be honest...I used two Pillsbury crusts, and it couldn't have turned out better! After gently rolling out the pie crust, I easily fit a 9.5 inch pie plate to give the filling a little more space. The lattice was a piece of cake (or pie!) to weave back and forth. Check out my tips below in the directions :)
Total Time: 1 hour, 45 minutes (plus 2-3 hours cooling time)
Baking Time: 1 hour
Yield: 8 slices
Ingredients:
Directions:
Source: Inspired Taste
Baking Time: 1 hour
Yield: 8 slices
Ingredients:
- 2 pie crusts (make your own or use store-bought!)
- 2/3 to 3/4 cup sugar (based on the sweetness of your berries)
- 1/4 cup cornstarch
- 2 teaspoons freshly grated lemon zest
- dash of allspice (optional)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 pounds fresh blueberries (about 6 cups)
- 1 Tablespoon butter
- 1 egg yolk
- 1 Tablespoon heavy cream
- Turbinado or Demerara sugar, for garnish
Directions:
- Very lightly grease the bottom of a 9- or 9 1/2-inch pie plate. Lay 1 pie crust on a piece of parchment paper. Cover with plastic wrap and gently roll out to stretch the crust to fit the pie plate. Using your fingertips, lightly press the crust in the bottom and up the sides. Set in the fridge while you prepare the filling.
- In a large bowl, combine sugar, cornstarch, lemon, allspice (optional), cinnamon, and salt. Gently fold in the blueberries. Transfer the filling to the prepared crust. Refrigerate while you prepare the lattice.
- Roll out the second piece of dough the same way you did the first. Using a pizza cutter or sharp knife, cut the crust into strips that are about 3/4-inch wide. Lay five strips across the pie parallel to each other.
- Gently fold strips 2 and 4 back and lay another strip of dough perpendicular over 1, 3, and 5. Lay 2 and 4 back down, then lift 1, 3, 5 up. Lay down another piece perpendicular. Continue this pattern until you get to the other side!
- When you have finished laying the lattice, fold the strips of dough under the bottom crust. I like to pinch the crust every half inch or so to make a pretty design :)
- In a small bowl, combine egg yolk and heavy cream. Brush across the dough with a pastry brush. Then, slice the butter into very small pieces and lay each piece in the empty holes of the lattice. Finish by topping the crust with turbinado sugar.
- Place the pie in the refrigerator for 20 minutes before baking, to ensure that the crust is cold. This will help to result in a flakier crust.
- Preheat oven to 375 degrees F. Place a baking sheet in the oven to catch any drips from the pie. Bake for 20 minutes. Then, reduce heat to 350 degrees F. and bake for an additional 35 to 45 minutes, or until the crust is golden and the pie filling is really bubbling. (You may notice your crust getting golden brown before it is nearing the end of the baking time. If so, place aluminum foil over the crust for the remainder of the baking time.
- Allow the pie to cool 2 to 3 hours before serving with ice cream :) Enjoy!!
Source: Inspired Taste
