I was nervous to debut this pie, but I think it was a success. This pie was able to showcase the freshness of the blueberries. If you can’t get your hands on fresh blueberries, frozen blueberries work as well.
6 cups fresh blueberries
½ cup granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Zest of 1 lemon
Juice of 1 lemon
¼ teaspoon salt
¼ cup cornstarch
2 tablespoons flour
1 egg yoke
- Preheat oven to 400°
- Combine blueberries with sugar, cinnamon, vanilla lemon zest, lemon juice and salt. Set aside for 10 minutes to allow the berries macerate. Add more sugar if the blueberries are more tart.
- Add cornstarch and flour to the blueberries. If the blueberry mixture looks too watery, add more flour.
- Roll out half the pie crust dough and place into a 9 inch pie pan. Create ¾ inch strips using the other half of the pie crust dough.
- Pour blueberries into the pie crust. Using the strips, create a lattice design on top of the blueberry mixture.
- Combine the egg yoke with a tablespoon of water to make an egg yoke wash. Brush the egg yoke wash over the crust and sprinkle with sugar.
- Transfer the pie onto a baking sheet in case the pie bubbles over in the oven.
Bake for about 20 minutes.
- Turn the temperature down to 350°F and bake for about 40 minutes.
- Let the pie cook for at least 2 hours to become room temperature before serving.