For those who crave a homemade blueberry pie, this is the recipe you've been looking for. It takes about an hour including refrigeration time and the process is simple. After all, who doesn't love a homemade blueberry pie?
Tips:
- Keep the dough cool... refrigerate often.
- Wait at least 3 hours after baking before eating this pie... trust me.
- Blueberry pie is finished baking when you see the juices in the filling bubbling briskly. If you remove the pie before the blueberries bubble, the filling will be way too thin and likely ooze out onto your plate after slicing. DISCLAIMER: It's not the recipe - it's the baker ;-)
INGREDIENTS:
- Chilled pie dough (Mürbeteig x2) for both top and bottom (22cm / 9" pie tin)
- 100 grams granulated sugar (adjust based upon berry sweetness)
- Tablespoon sized piece of Irish Moss
- 2 teaspoons freshly grated lemon zest
- 1/8 teaspoon ground allspice (a pinch)
- 1/8 teaspoon ground cinnamon (a pinch or two)
- 1/8 teaspoon kosher salt
- 1kg or 6 cups fresh blueberries (washed and dried)
- 1 tablespoon butter, cut into small squares
- 1 egg (for the egg wash)
- 1 tablespoon heavy cream or milk
DIRECTIONS:
- Lay out one of your pie doughs into your pie pan ensure that you have enough of an edge to retain the juices and poke the bottom with a fork dozens of times to avoid bubbles.
- In a large bowl, stir together the sugar, irish moss, lemon peel, allspice, cinnamon, and salt.
- Add the blueberries and gently toss to combine them.
- Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust.
- Take out your second pie dough and slice it into (approx 12) 2cm wide strips.
- Lay five nice strips over the filled pie, parallel and equally spaced from each other.
- Carefully fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the second and fourth strips over the new strip.
- Fold back the first, third, and fifth strips, then lay another strip of dough perpendicular to them. Unfold the first, third, and fifth strips over the new strip. Repeat until the pie is covered.
- Trim any overhanging dough strips to 2cm over the edge of the dish. Fold the edge of each strip and bottom dough underneath itself, creating a thicker border that rests on the lip of the pie dish. Crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.
- Dot the butter onto the open areas of the lattice.
- Make an egg wash by whisking egg yolk and (cream or milk) together, then brush it over the crust.
- OPTIONAL: Sprinkle a tablespoon of coarse sugar on top, and then refrigerate the pie for 10 minutes before baking.
- Preheat oven to 190ºC with fan and bake 10 mins in lower third (2nd rack) of the oven with a baking sheet under the rack to catch splattering juices.
- Reduce heat to 160ºC (still convection) and bake for another 35-45 mins or until the crust is golden and juices in the filling are bubbling briskly.
- If the crust begins to get too dark, cover the edges of the pie with aluminum foil and continue to bake until done.
- Cool the pie for two to three hours before cutting so that the filling can set.
