Video Elizabeth Bakes – Quick and Easy Blueberry Pie

Video Elizabeth Bakes – Quick and Easy Blueberry Pie You can tell this pie is homemade, pastry and all. The flaky, butter of the pastry with fresh blueberries this time of year is so, so good. Be sure to let cool before eating so you don’t burn your tongue. Serve warm, with a dollop of cold ice cream of whipped cream.

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Ingredients

Crust top and bottom

2 cups flour

2 sticks cold butter, diced

pinch of salt and sugar

1/2 cup ice water

In food processor, pulse flour and butter into small chunks

Turn on processor and pour in ice water. It will form a ball.

Put in a plastic ball and chill in fridge.

Filling

4-6 cups fresh blueberries, depending on size

2-3 TB of non gmo cornstarch

3/4 to 1 cup cane sugar (depending on berry sweetness)

pinch of cinnamon

pinch of allspice

pinch of Himalayan salt

1 tsp lemon juice

1 TB chopped cold butter

Egg wash

1 TB coarse sugar for top of crust

Method 

Preheat oven to 400F

Combine in a large bowl, gently mix filling ingredients, except TB butter

Put in fridge while you roll out dough

Spray a 9 inch pie dish with cooking spray

Cut dough in half, roll out one large disc for the bottom of pie plate

Roll out top half of dough

Put in the blueberry filling, evenly, put chopped TB butter around top of filling

Cover with top half of dough, tucking in the sides and crimping edges

Brush with an egg wash (1 egg beaten, 1 TB water)

Sprinkle with coarse sugar

Cut air slits in top and bake at 400F for 45-50 minutes.

If crust gets too dark, turn down oven to 375F

Let cool for two hours so you don’t burn your mouth!

Enjoy!

 

 

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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