I picked these blueberries the day before and when I had left over pie pastry from today’s strawberry rhubarb pie marathon, I thought, why not a blueberry pie? Including the ten cherry pies I made two weeks ago, sorry no photos or write up of those, and the 5 pies I made today we now should have enough frozen pies to last the longest of winters. I am not freezing this blueberry pie though it is getting eaten with vanilla ice cream at the moment. Just at the off chance that you will be using frozen berries, Make sure you rinse and drip dry the blueberries before they make their way into the pie.
BLUEBERRY PIE
1/2 recipe of pie pastry2 cups blueberries
1/3 cup sugar
sprinkling of salt
1/4 cup flour
1/2 tsp cinnamon
1 Tbsp lemon juice
1-1/2 Tbsp butter
1 egg yolk + 1 tsp water
• Line a 9 inch pie plate with pie pastry.
• Place the blueberries in a bowl.
• Add the sugar, salt, flour, and cinnamon.
• Gently toss with hands as not to crush the berries.
• Pour the fruit mixture into the pie shell.
• Sprinkle the lemon juice.
• Dot the top with butter.
• Cut the remaining dough into 3/4” strips.
• Lay the strips down in a weave fashion
• Crimp the edges of the pie.
• Glaze the pastry with the egg yolk wash.
• Bake at 400F for 15-20 minutes.
• Reduce heat to 350F and bake for 25 minutes longer.
