Blueberry Pie

Blueberry season is pretty much over, but I know you have cartons of those fabulous little blue spheres in your fridge or freezer. So whip ‘em out, celebrate August and get goin’ on this pie. Who can resist a wonderful, slightly tangy, warm pie, topped off with some vanilla ice cream? Oh is that your empty chair I see now that you’ve run to the kitchen to begin? I thought so – enjoy!

blueberry pie

Source: Baking Illustrated
2 frozen pie crusts or 1 recipe pie dough
6 cups blueberries, rinsed
3/4 cup plus 1 tablespoon sugar, divided
2 tsp. lemon juice
1 tsp. lemon zest
1/4 tsp. all spice
pinch of freshly grated nutmeg
3-4 T. flour or potato starch
2 T. unsalted butter, cut into small pieces
1 egg white,lightly beaten

Preheat oven to 500
1. Toss berries, 3/4 cup sugar, lemon juice and zest, flour and spices in medium bowl. Set aside and let sit for 15 minutes
2. Pour berries into prepared pie dough. Place scattered butter pieces over the filling.
3. Place second frozen pie crust or pie dough over the filling. Use a fork to flute the edges. Cut 4 slits on top. If dough is very soft, place in freezer for 10 minutes. Brush the egg white over the top of the dough and sprinkle with remaining 1 tablespoon of sugar.
4. Place pie on baking sheet and lower oven temperature to 425 degrees. Bake 25 minutes, until crust is golden. Rotate pan and reduce oven to 375 degrees. Bake another 30-35 minutes longer, until juices bubble (see blueberry ooze in photo) and the crust is a deep golden brown.


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