Summer was slipping through our fingers this weekend and I realized that I had not made one pie!
What the heck have I been doing?
With the rainy weekend cancelling our cookout plans, we opted for a dinner out with good friends with dessert afterwards at our house. I had no problem deciding what to make…
Blueberries are still plentiful at local farmer’s markets. It makes me sad that we will soon be saying goodbye to them as they close up their tents.
This is easy – blueberries, lemon zest, lemon juice, cinnamon, flour and sugar.
Pour into the crust and dot with butter.
Brush with an egg wash for a golden yellow crust.
Summer – you can gently leave now – we’re ready for apples, pumpkins, stews and soups.
A Kitchen Muse: Family Recipe
Recipe type: dessert, pie
- 6 cups of fresh blueberries, rinsed and stems removed
- 1 teaspoon lemon zest
- 1 tbsp lemon juice
- ¼ cup all-purpose flour (for thickening)
- ½ - ¾ cup white granulated sugar (depending on the sweetness of the berries)
- ½ teaspoon cinnamon
- 2 tbsp butter (unsalted), cut into small pieces
- 1 double pie crust (homemade or purchased)
- 1 egg
- 1 tablespoon milk
- Prepare the crust.
- Roll out half of the dough to ⅛-inch-thick circle on a lightly floured work surface, about 13 inches in diameter.
- Fit the dough over a 9-inch pie pan, and trim the edges to a ½ inch over the edge all around the pan.
- Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl.
- Transfer them to the bottom crust of the pie pan.
- Dot with butter pieces.
- Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling.
- Tuck the top dough over and under the edge of the bottom dough.
- Heat oven to 425°F.
- Whisk egg and milk together to make an egg wash.
- Brush the top with egg wash.
- Score the pie on the top with 4 cuts so steam can escape while cooking.
- Place the pie on the middle rack of the oven (place foil on bottom of oven to catch spills).
- Bake for 20 minutes at 425°.
- Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
- Transfer to a wire rack to cool.
- Let cool completely before serving.