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.
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.
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
1 TB coarse sugar for top of crust
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!