Regardless of the season, blueberry pie is always devoured when I serve it to my family - in fact, I don't think I can recall when it never not flew off of a table at a gathering! If you’re headed to a Thanksgiving feast or pie exchange this fall, try this recipe and you’re most certainly not going to be turned away!
While others will bring the apple and pumpkin, bring something a little more unexpected.
Pack of 2 refrigerated pre-made pie crusts
6 cups of fresh (or frozen) blueberries (rinsed/defrosted and drained)
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, cut into small pieces
Egg wash: 1 egg + 1 tablespoon milk
Preheat the oven to 425 degrees. Using one of the pre-made pie crusts, fit it over a 9" pie pan and pinch the edges to desired shape/look.
Gently mix blueberries, sugar, flour, cinnamon, lemon zest and lemon juice in a large bowl and pour mixture into the crust. Spread the small, cut butter pieces over the mixture.
Top the mixture with the second pie crust and pinch the edges once again to desired shape. Refrigerate for about 30 minutes if dough seems flimsy and needs firming.
Whisk egg and milk together to make the egg wash. Brush the top of the pie with the egg wash and score the crust in desired locations for specific look (and so steam can escape during baking.)
Place the pie on the middle rack of the oven with a lined baking pan below to catch spillovers. Bake for 20 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 30-40 minutes more or until bubbly.
Remove from the oven and let cool on a wire rack. Cool completely before serving.
50 - 60 minutes
1 9-inch pie
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