Easy Blueberry Pie Recipe
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Hey, members! Since today's Pi Day, I'm learning how to make a blueberry pie! If you're curious about the recipe, watch the video below:
Credit: Preppy Kitchen / YouTube
Ingredients
· Sugar: This blueberry pie recipe starts with a cup of white sugar.
· Cornstarch: Cornstarch thickens the blueberry pie filling, preventing runniness.
· Cinnamon: Ground cinnamon adds subtle warmth.
· Salt: A pinch of salt enhances the overall flavour of the blueberry pie filling, but it won't make it taste salty.
· Blueberries: Of course, you'll need fresh blueberries! If you can't find fresh, frozen (and thawed) will work.
· Pie crust: Use a store-bought or homemade pastry crust.
· Butter: You'll need just a tablespoon of butter.
Instructions
1. Preheat the oven to 218°C. On a lightly floured surface, roll one disk of pie dough into a 13-inch circle. Place the flattened dough in a 9-inch pie pan and let the excess pie dough hang over the edges.
2. In a large bowl, combine the blueberries, lemon zest, and lemon juice, tossing them until combined.
3. Add the sugar, cornstarch, cinnamon, and salt to the bowl of blueberries.
4. Stir until the berries are well coated in the sugar mixture.
5. Pour the filling into the pie crust and gently pat it out into an even layer.
6. Dot the cubes of butter all over the top of the filling, distributing it evenly.
7. Roll the remaining pie crust into a 12-inch circle. Cut the dough into 10-12 strips, about 1-inch wide, using a pastry wheel or knife. Arrange the strips on top of the pie in a lattice top pattern by weaving the strips over and under one other. Trim the excess dough so there is about 1 inch of overhang from the edge of the pie dish. Tuck the excess dough under itself and crimp the edge with your fingers to seal the dough.
8. Lightly brush the pie crust with the egg wash, and sprinkle with more sugar if desired. Place the pie on a rimmed baking sheet and bake for 20 minutes. Reduce the oven temperature to 175°C and continue baking for 35-45 minutes, or until the crust is a deep golden brown and the filling is bubbling around the edges. Let the pie cool completely before slicing or for about 4 hours.
How to Make a Lattice Pie Crust
Start by rolling out the pie dough into a 12-inch circle. Cut the dough into twelve 1-inch-wide strips using a pastry wheel or knife. Place 6 strips on top of the pie at an equal distance apart. Start by folding back every other strip on top. Place one of the other 6 strips perpendicular to the strips on top, close to the base of the folds. Unfold the strips, placing them back over the pie and on top of the new perpendicular strip. Repeat, alternating the strips that are folded back each time. This will weave each strip together, creating a beautiful lattice top. Trim and crimp the edges once all of the strips have been placed.
Recipe by Preppy Kitchen
Credit: Preppy Kitchen / YouTube
Ingredients
· Sugar: This blueberry pie recipe starts with a cup of white sugar.
· Cornstarch: Cornstarch thickens the blueberry pie filling, preventing runniness.
· Cinnamon: Ground cinnamon adds subtle warmth.
· Salt: A pinch of salt enhances the overall flavour of the blueberry pie filling, but it won't make it taste salty.
· Blueberries: Of course, you'll need fresh blueberries! If you can't find fresh, frozen (and thawed) will work.
· Pie crust: Use a store-bought or homemade pastry crust.
· Butter: You'll need just a tablespoon of butter.
Instructions
1. Preheat the oven to 218°C. On a lightly floured surface, roll one disk of pie dough into a 13-inch circle. Place the flattened dough in a 9-inch pie pan and let the excess pie dough hang over the edges.
2. In a large bowl, combine the blueberries, lemon zest, and lemon juice, tossing them until combined.
3. Add the sugar, cornstarch, cinnamon, and salt to the bowl of blueberries.
4. Stir until the berries are well coated in the sugar mixture.
5. Pour the filling into the pie crust and gently pat it out into an even layer.
6. Dot the cubes of butter all over the top of the filling, distributing it evenly.
7. Roll the remaining pie crust into a 12-inch circle. Cut the dough into 10-12 strips, about 1-inch wide, using a pastry wheel or knife. Arrange the strips on top of the pie in a lattice top pattern by weaving the strips over and under one other. Trim the excess dough so there is about 1 inch of overhang from the edge of the pie dish. Tuck the excess dough under itself and crimp the edge with your fingers to seal the dough.
8. Lightly brush the pie crust with the egg wash, and sprinkle with more sugar if desired. Place the pie on a rimmed baking sheet and bake for 20 minutes. Reduce the oven temperature to 175°C and continue baking for 35-45 minutes, or until the crust is a deep golden brown and the filling is bubbling around the edges. Let the pie cool completely before slicing or for about 4 hours.
How to Make a Lattice Pie Crust
Start by rolling out the pie dough into a 12-inch circle. Cut the dough into twelve 1-inch-wide strips using a pastry wheel or knife. Place 6 strips on top of the pie at an equal distance apart. Start by folding back every other strip on top. Place one of the other 6 strips perpendicular to the strips on top, close to the base of the folds. Unfold the strips, placing them back over the pie and on top of the new perpendicular strip. Repeat, alternating the strips that are folded back each time. This will weave each strip together, creating a beautiful lattice top. Trim and crimp the edges once all of the strips have been placed.
Recipe by Preppy Kitchen
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