I have a confession to make. I didn’t like blueberries when I was a kid. I know, can you believe that? It was something about the texture and flavor that I didn’t enjoy. Now mind you, I wasn’t a picky eater when I was a kid. I can count on one hand the foods that I didn’t like that most people adore. Flan like custards, sweet potatoes, raspberries, and blueberries. All of which I love now!
The thought of the pie as it is baking, filling the house with that wonderful aroma of blueberries and butter, watching as fresh blueberry filling bubbles up through the vents of the crust as it bakes, and the crust becoming golden brown. The anticipation of that first satisfying bite of luscious blueberry filling and that tender, crisp, flaky and oh so rich buttery crust. Oh yeah, now that what I’m talking about!
So now, when I have the opportunity to purchase fresh blueberries at the local grocery store for $2.00 a pint and I have a lard and butter pie dough hanging out in my freezer. Making a pie making couldn’t be easier.
The recipe in this post will be for the Blueberry Pie filling and the assembling of the pie. To make the pie crust please click on this link to Pie Dough Recipe from my past post The Proof is in the Crust?
- Rolling Pin
- Pie Pan (9-inch)
- Flour for Dusting rolling surface
- 8 qt. Mixing Bowl
- Measuring Cups and Spoons
- Rubber Spatula
- Butter Knife
- Pastry Brush
- 1/2 Pan Sheet Tray lined with parchment paper
- Paring Knife
Roll and prepare pie dough for double crust pie (see Pie Dough Recipe: Double Crust)
Blueberry Pie Filling:
- 1/4 cup Cornstarch
- 2/3 cup Granulated Sugar
- 1/4 tsp. Sea Salt (finely ground)
- 4 Tbsp. Butter (cold, unsalted, cut into 1/4 inch pieces)
- 3 pints Fresh Blueberries
- 1 Tbsp. Lemon Juice
Egg Wash: 1 whole egg, 1 egg yolk, and 1 Tbsp. water. Whisk to combine.
Preheat the oven to 375°F (190ºC) for at least 30 minutes before baking
- In the 8 qt. mixing bowl combine the cornstarch, granulated sugar, and sea salt. Stir with a rubber spatula to combine. Add the butter pieces and toss to coat. Separating the butter pieces if necessary.
- Add to the mixing bowl the fresh blueberries and lemon juice.
- Using the rubber spatula, slightly crushing the some of the blueberries to release their juice.
- Toss and fold the blueberry filling until the dry ingredient is moist and coat the blueberries.
- Place the blueberry pie filling into the prepared bottom pie crust.
- Leave the edge unfinished and lightly brush with egg wash.
- Roll out the top crust until it is 1/8-inch thick and 1 ½-inch larger than the pie plate edge. Brush off any extra flour and roll up on the rolling pin. Center the top crust over the fruit and dough edge. Trim the dough ¾ inch from the pie pan edge. Fold the excess dough from the bottom crust over the top crust edge and seal, by lightly pressing with your fingers. Create your edge choice.
- Brush the top crust with egg wash and cut vents with
a paring knife.
- Place pie on the parchment lined sheet tray and then place in the preheated oven.
- Bake the pie at 375°F. for 80 to 90 minutes, or until the filling bubbles quickly from the center of the pie. Remove from the oven and cool completely before cutting.
Note: Fruit pies will always bubble over while baking. Make sure you have a baking pan lined with parchment paper or foil to catch the filling that drips over.