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Blueberry Pie

If you prefer to make an extra-wide lattice-top crust for this pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk.

  • yield: Makes 1 nine-inch pie

Ingredients

  • 1/4 cup all-purpose flour, plus more for dusting
  • Pate Brisee (Pie Dough)
  • 1 large egg
  • 1 tablespoon milk
  • 3 pints blueberries, picked over
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cut into small pieces

Directions

  1. Step 1

    On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.

  2. Step 2

    Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

Source
Martha Stewart Living, June 1997

Reviews (6)

  • 17 Jul, 2008

    This recipe is nearly the same as the other Blueberry Pie recipe from this site EXCEPT read below....1/4 CUP CORNSTARCH is to be added! Must be a typo?
    All-purpose flour, for dusting
    Pate Brisee
    8 cups (about 4 pints) blueberries, picked over
    1/2 cup sugar
    >>>>>>>>>>>>>>>>>1/4 cup cornstarch <<<<<<<<<<<<<<<<<
    1 tablespoon freshly squeezed lemon juice
    2 tablespoons unsalted butter, cut into small pieces
    1 large egg yolk
    1 tablespoon heavy cream

  • 6 Jul, 2008

    Regards to sella and granjello's comments I think they both have missed the first portion of flour (1/4 cup) listed in the ingredients because this is enough to thicken the filling.

  • 16 Jun, 2008

    I just made this recipe for our Father's Day and I too had blueberry soup with crust. It was very sad. I was hoping for a real pie. The soup was delicious though and we made it work. So the missing ingredient as I understand from "granjello" maybe the cornstarch? I'd love to try again but the "missing ingredient" would be helpful next time.

  • 16 Jun, 2008

    I just made this recipe for our Father's Day and I too had blueberry soup with crust. It was very sad. I was hoping for a real pie. The soup was delicious though and we made it work. So the missing ingredient as I understand from "granjello" maybe the cornstarch? I'd love to try again but the "missing ingredient" would be helpful next time.

  • 16 Jun, 2008

    I just made this recipe for our Father's Day and I too had blueberry soup with crust. It was very sad. I was hoping for a real pie. The soup was delicious though and we made it work. So the missing ingredient as I understand from "granjello" maybe the cornstarch? I'd love to try again but the "missing ingredient" would be helpful next time.

  • 15 Jun, 2008

    The tast of the pie was wonderful, but I think there is an ingredient missing in the list, because it was blueberry pie soup. It was sooooo runny!! I think the flour or cornstarch is missing. I would make this again but put in some flour like the recipe in my Betty Crocker cookbook does.