With blueberries in season, it is the perfect time to bake a blueberry pie. Scrumptious and easy to make, this blueberry pie will be a sweet ending to your summer barbeque.
Blueberry Pie
adapted from
The
Martha Stewart Living
Cookbook
Ingredients
1/4 cup all-purpose flour plus more for dusting
Pie dough
1 large egg
1 tablespoon milk
3 pints blueberries, picked over
2 tablespoons fresh lemon juice
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter cut into pieces
Directions
On a lightly floured surface, roll out the dough to 1/8 inch thick, about 13" in diameter.With a dry pastry brush, brush off excess flour, roll the dough around rolling pin and lift it over a 9" pie plate. Line pie plate with dough so it hangs over the pie plate by 1/4 inch. Turn the overhanging dough under, forming a rim, and crimp the edges of the pastry. Chill 30 minutes.
Preheat the oven to 425 degrees F.Whisk together the egg and milk to make an egg wash and set aside.Combine the blueberries, lemon juice, sugar, flour and cinnamon in a large bowl and turn into a chilled bottom crust. Dot with the butter.
Roll out remaining dough to the same size and thickness. Brush rim of bottom of crust with the egg wash, place the other piecrust on top, trim to 1/2 inch over the edge of the pan and crimp the edges with a fork or your fingers.Transfer the pie to the refrigerator to chill until firm, about 15 minutes.
Brush evenly with the egg wash and bake for 20 minutes. Reduce heat to 350 degrees F and bake until golden and the juices are bubbling, 30 to 40 minutes more, let stand for 30 minutes before serving. Serve warm or at room temperature.
Happy Fourth of July!
Blueberry Pie
adapted from
The
Martha Stewart Living
Cookbook
1/4 cup all-purpose flour plus more for dusting
Pie dough
1 large egg
1 tablespoon milk
3 pints blueberries, picked over
2 tablespoons fresh lemon juice
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter cut into pieces
Directions
On a lightly floured surface, roll out the dough to 1/8 inch thick, about 13" in diameter.With a dry pastry brush, brush off excess flour, roll the dough around rolling pin and lift it over a 9" pie plate. Line pie plate with dough so it hangs over the pie plate by 1/4 inch. Turn the overhanging dough under, forming a rim, and crimp the edges of the pastry. Chill 30 minutes.
Preheat the oven to 425 degrees F.Whisk together the egg and milk to make an egg wash and set aside.Combine the blueberries, lemon juice, sugar, flour and cinnamon in a large bowl and turn into a chilled bottom crust. Dot with the butter.
Roll out remaining dough to the same size and thickness. Brush rim of bottom of crust with the egg wash, place the other piecrust on top, trim to 1/2 inch over the edge of the pan and crimp the edges with a fork or your fingers.Transfer the pie to the refrigerator to chill until firm, about 15 minutes.
Brush evenly with the egg wash and bake for 20 minutes. Reduce heat to 350 degrees F and bake until golden and the juices are bubbling, 30 to 40 minutes more, let stand for 30 minutes before serving. Serve warm or at room temperature.
Happy Fourth of July!
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Blueberry Pie...A Sweet Ending to Your Fourth of July Barbeque
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The Recipe: To Be Or Not To Be
Dazzle your guests this fourth of July with this luscious and decadent blueberry pie!
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