Blueberry Pie Recipe
Blueberry Pie Recipe. Roll out the chilled pie dough: Use 1 1/2 pastry sheets to line base and side of pan.
Bake until crust begins to turn golden, about 20 minutes. Trim crust to 1/2 in. Combine 2 cups flour and salt in bowl;
Combine 2 cups flour and salt in bowl;
Roll out the chilled pie dough: Whisk together egg and milk to make egg wash, and set aside. Fill with the fruit mixture, mounding it in the center.
Fold the foil in half and gently wrap around the pie so the edge and outer part of the top are covered.
Stir in the remaining 3 cups blueberries and lemon peel. Brush the rim of the crust with the egg wash, place the other piece of dough on top. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water.
In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, lemon juice, and lemon zest.
As far as the crust goes,. Roll out one pie crust to a large circle and line a buttered 9″ pie pan with it. Reduce oven temperature to 350 degrees.
If using frozen blueberries, allow them to thaw first and drain any excess juice.
Just measure enough foil to wrap around your pie plus two inches extra. Preheat oven to 400°f (204°c). Combine blueberries, lemon juice and lemon zest.
The solution is to tent your pies!
Of course, if fresh blueberries aren’t in season, you can always use some from the freezer. Roll out the remaining dough to the same size and thickness. Toss them to evenly coat the blueberries and distribute the other ingredients, then pour into the prepared pie crust.
