The best delicious Blueberry Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Pie recipe today!
Hello my friends, this Blueberry Pie recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Pie is amazingly delicious, and addictive, everyone will be asking for more Blueberry Pie.
What Makes This Blueberry Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Pie.
Ready to make this Blueberry Pie Recipe? Let’s do it!
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1 lg Egg
1 tb Milk
6 c Frozen blueberries
2 ts Lemon juice
1/2 c Sugar; or to taste
1/4 c All-purpose flour
1 pn Ground cinnamon
1 pn Freshly grated nutmeg
1 tb Unsalted butter
1 tb Sugar; for sprinkling
=== PATE BRISEE ===
2 1/2 c All-purpose flour
1 ts Salt
1 ts Sugar
1 c Cold unsalted butter; cut
-into small
Pieces
1/4 c Water -; (to 1/2 cup)
PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add
butter; process until mixture resembles coarse meal, about 8 to 10
seconds. For hand method, place dry ingredients in large bowl. Add
butter; blend with pastry cutter until mixture resembles coarse meal.
Add ice water in a slow steady stream through feed tube of food
processor with machine running, until the dough holds together for no
longer than 30 seconds. For hand method, mix dough with a wooden
spoon, adding water until dough just holds together. Turn dough onto
piece of plastic wrap. Press into flat circle, or rectangle depending
on what shape you intend to roll out pastry to. Wrap in plastic wrap
and refrigerate at least 1 hour. (May be frozen, double wrapped in
plastic, for several months.) On a lightly floured work surface, roll
out half the dough into a 1/8-inch-thick circle, about 13 inches in
diameter. Drape dough over a 9-inch pie pan, and transfer to the
refrigerator to chill for about 30 minutes. Heat the oven to 425
degrees. Whisk together the egg and the milk to make the egg wash,
and set aside. Combine the blueberries, lemon juice, sugar, flour,
cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot
with the butter. If blueberries are tart, add more sugar to taste.
Roll out the remaining pie crust dough to the same size and
thickness. Brush the rim of the pie crust with the egg wash, place
the other pie crust on top, and with scissors or a knife, trim to
1/2-inch over the edge of the pan, and crimp the edges with a fork or
your fingers. Tuck the crust under the edge of the pie pan to prevent
the juices from spilling. With a small paring knife pierce the top
crust in a decorative pattern. Transfer the pie to the refrigerator
to chill until firm, about 15 minutes. Brush with the egg wash glaze,
and sprinkle with the tablespoon of sugar. Bake in the heated oven
for 20 minutes. Reduce heat to 350 degrees, and continue baking 30 to
40 minutes until golden brown. Makes one 9-inch pie. Comments: George
Christiansen, Martha Stewart’s brother, uses his berries to make a
delicious blueberry pie for the family Thanksgiving table. George
attributes the success of his annual blueberry crop to cross
pollination between varieties, full sunlight, and slightly acidic
soil.
Yields
8 servings
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