- Pie crust – it can be homemade or store-bought.
- Blueberries – you might prefer fresh blueberries, but you can use frozen ones as well. Frozen blueberries will need to be thawed and drained of the extra juice. If you are using fresh blueberries, select the ones that are uniform in size with a smooth exterior, plump and sweet.
- For a thickened pie filling – some recipes call for all-purpose flour, but cornstarch works well.
- Spices – a bit of allspice can lift the flavors. Add it if you enjoy spice!
- Lattice crust – adding a lattice crust will make the pie looks perfectly homemade. Don’t worry if you never made it before. It’s easy than you think! But if you don’t want to go to the lattice route, just place a sheet of dough over the filling, adding slits to the top.
- Butter – a tiny bit of butter makes the filling shiny!
- Egg wash – brush the crust with an egg wash. It will give that golden browns color to the topping! 01 egg yolk, 01 tablespoon heavy cream. Brush the crust before baking.
- Waiting time – For the fruit pie, you really need to wait for it to cool down before cutting it. My suggestion, wait for 2 to 3 hours for the blueberry pie to cool down enough. Otherwise, the filling will spill out.
All you will need
For the pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water
¾ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon, if you desire
6 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon butter, if desire.
How to make it
Pastry - Pie Crust
In a medium bowl, mix 02 cups flour and salt. Cut in shortening, using a pastry blender until particles are the size of small peas. Sprinkle with cold water, 01 tablespoons at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (if necessary add01 to 02 teaspoons more water).
Gather pastry into a ball. Divide in half; shape into 02 flattened rounds on a lightly floured surface. Wrap in plastic wrap; refrigerate for about 45 minutes or until dough is firm and cold yet pliable. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. Roll out half of the pie dough to fit a 09 inches pie dish. To prevent the dough from sticking and ensure uniform thickness, roll from the center of the dough outwards and keep lofting up as you turn. Refrigerate while you make the pie filling.
Making the Filling
In a large bowl, stir sugar, flour, lemon juice, and cinnamon. Add blueberries and gently toss to combine. Transfer the blueberries filling to the prepared pie crust. Cut butter into small pieces; sprinkle over blueberries. Refrigerate while you prepare the lattice crust.
Prepare the Lattice (see step-by-step)
Cut the dough into even strips, 1/2 inch to 3/4 inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.
Or cover with top dough, make the slits in it, seal, and flute. Cover the edge with 2- to 3-inch strips of foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for the last 15 minutes of baking. Cool on a cooling rack for at least 2 hours.