Fresh Blueberry Pie
FRESH BLUEBERRY PIE
4 cups fresh blueberries, washed and dried
½ c. sugar plus extra for sprinkling
½ c. flour
1 t. Grated lemon zest
¼ c. freshly squeezed lemon juice
1 T. cassis liqueur (can be omitted)
2 pie crusts (your own recipe or Pillsbury refrigerated)
1 egg beaten with 1 T. milk or cream, for egg wash
Preheat oven to 400. Line a sheet pan with parchment paper.
Mix the blueberries, ½ c. sugar, flour, lemon zest, lemon juice and cassis in a large bowl. Carefully ease one pie crust into a 9 inch pie plate. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
Brush the edge of the crust with the egg wash. Lay the second crust on top. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the egg wash, cut three slits for steam to escape, and sprinkle with sugar.
Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
Comments (15)
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Comments (11)Thanks ALL so much! Jaybird, I'll keep my eye out for another runner like that for you, ok? Creekdweller, the pie crust is from the original Betty Crocker Cookbook. It's never failed me, although making the pastry on a hot, humid day was a challenge! We had so much fun. I thought it would be a nice change to actually see people around the table! Here's the gang, missing on our our DD's who surprised us later in the meal on her way home from New York. I was still cleaning up/putting things away today. We had weekend guests, who left today. The hunky guy at the head of the table is my DH!!! He's a great host....See MoreNancy...your pie crust!
Comments (15)I used the Foolproof Pie Dough recipe and in the end it came out great....really light, flavorful and flaky. However....I had a *horrible* time working with it. It seemed like the right consistency before I ever added the vodka and the water. After the liquid was added, it was VERY sticky and wet. I'm sure I followed the directions and did everything correctly....I weighed the flour and was careful with my measurements. I tried rolling it between parchment paper first and that was a disaster. I got out the other half and rolled it using tons of flour to keep it from sticking and tearing so badly. It would soften after about 2 minutes outside the refrigerator/freezer. After returning it to the freezer several times, I was finally able to coax it into something that looked like a pie shell (I made a chocolate pie with meringue). I put it in the freezer until it got solid again, put it in the oven frozen with parchment and pie weights and it did finally come out beautifully. My question is this...did anyone else have a devil of a time with it? Can I cut the amount of vodka and water in half? Any help appreciated. And...thank you for the recipe, the final result was awesome...I did want to throw it all out for a brief period of time, though....See MoreDo You Have A Favorite Blueberry Pie Recipe?
Comments (6)1 9 inch unbaked pie shell 3 1/2 C fresh blueberries 1 C sugar 1 Tbs lemon juice 2 Tbs cornstarch 1 Tbs butter Dash nutmeg, dash cinnamon In a mixing bowl combine berries, sugar, lemon juice and cornstarch. Toss berries lightly to coat and let stand 20 minutes. Pour pie into pie shell.Dot with butter and dash with cinnamon and nutmeg. Bake in 425 oven 10 minutes. Reduce heat to 325 and bake 30 minutes longer....See More* Blueberry Pie Recipe Needed *
Comments (5)I use a recipe very similar to smilin54. That is a delicious recipe with just a portion of the blueberries cooked into the syrup and then the fresh blueberries folded in. I also have a cobbler type recipe that I found on the internet that is delicious and easy:  Blueberry Crisp  4 cups fresh blueberries  1 cup all-purpose flour  3/4 cup white sugar  1/2 teaspoon ground cinnamon  1/2 cup mayonnaise DIRECTIONS: 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries. 3. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Serve with ice cream, cream or whipped cream....See More
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