Fresh Blueberry Pie | Recipes
Makes one 9-inch pie; Serve 6 | Level: Beginner 4 cups (20 ounces) fresh blueberries, washed and dried½ cup sugar, plus extra for sprinkling½ cup all-purpose flour1 teaspoon grated lemon zest¼ cup freshly squeezed lemon juice (2 lemons)1 tablespoon Cassis liqueurPerfect Pie Crusts (see below)1 egg beaten with 1 tablespoon milk or cream, for egg wash 4 cups (20 ounces) fresh blueberries, washed and dried ½ cup sugar, plus extra for sprinkling ½ cup all-purpose flour 1 teaspoon grated lemon zest ¼ cup freshly squeezed lemon juice (2 lemons) 1 tablespoon Cassis liqueur Perfect Pie Crusts (see below) 1 egg beaten with 1 tablespoon milk or cream, for egg wash Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Mix the blueberries, ½ cup of sugar, the flour, lemon zest, lemon juice, and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices. Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing—not stretching—it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the egg wash, cut three slits for steam to escape, and sprinkle with sugar. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature. Perfect Pie Crust (Makes two 10-inch crusts) 12 tablespoons (1 1/2 sticks) very cold unsalted butter3 cups all-purpose flour1 teaspoon kosher salt1 tablespoon sugar1/3 cup very cold vegetable shortening6 to 8 tablespoons (about 1/2 cup) ice water 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Mix the blueberries, ½ cup of sugar, the flour, lemon zest, lemon juice, and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices. Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing—not stretching—it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the egg wash, cut three slits for steam to escape, and sprinkle with sugar. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature. Copyright 2012, Make It Ahead, Clarkson Potter/Publishers, All Rights Reserved Share This