Blueberry Pie
maxine July 18th, 2008
I’m very proud of this recipe, as it is my first original recipe. Sure, I looked at other recipes to draw inspiration, but I’ve altered everything so much that it’s pretty much mine now. Use fresh blueberries if possible, because it really makes a big difference (you can get it for relatively cheap at Costco in the summer). Enjoy!
Makes 6-8 servings (or in our case, 4 servings).
Ingredients:
- 1/2 c. white sugar
- 1/4 packed light brown sugar
- 2 1/2 tablespoons cornstarch
- 3 tablespoons instant tapioca
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 tablespoons lemon juice
- 4-6 cups fresh blueberries (Less for regular pie, more for deep dish. If using frozen, thaw and drain first.)
- 1 pastry recipe for a 9-inch double crust pie
- 1 tablespoon butter
- 1 egg yolk beaten with 1 tablespoon water (egg wash)
- Coarse sugar (ex. Turbinado sugar), optional
Preparation:
- Preheat oven to 375 degrees F.
- Mix first 8 ingredients together in a bowl, then gently toss with blueberries.
- Roll out half of pie dough to fit a 9-inch pie dish, leaving 1/2-inch overhang.
- Pour berry mixture into the crust and dot with butter.
- Roll out second half of pie dough into an 11-inch round. Cut out decorative holes or make 5 2-inch slash vents towards the center with a knife (to allow steam to escape), then lay crust over blueberry filling. Fold the top crust overhang under the bottom crust and pinch to seal, then crimp decoratively.
- Brush top with egg wash, then sprinkle with coarse sugar.
- Bake in oven for 50-60 minutes, or until crust is golden brown. If the edges start to brown too quickly, cover them with foil until the center of the crust catches up.
- Allow pie to cool at room temperature for at least 2 hours so juices can set. If you cut into it too early, you risk serving runny pie!
- Serve with whipped cream or vanilla ice cream.