I didn’t actually use a specific recipe. I sort of winged it. But I’ll add what I did in the comments.
by Zakrius
I didn’t actually use a specific recipe. I sort of winged it. But I’ll add what I did in the comments.
by Zakrius
6 Comments
How I made the pie:
Like I said, I didn’t actually use a specific recipe. I sort of winged it.
After making the pie dough and letting it chill, for the filling, I defrosted a bag of frozen blueberries (about 5-6 cups of blueberries) in a colander over a bowl, discarded the liquid that drained out. Once they were defrosted, I added ½ a cup of raw sugar and ⅓ cup of cornstarch, and the zest of a lemon and tossed the blueberries in that. I filled the pie with the mound of blueberries and added the lattice. I know some people tuck the lattice underneath the crust edge, but I chose to roll the edge over on top to seal the lattice in place instead to create a thicker crust edge instead. Then I used a fork to crimp the thick crust.
I added an egg white wash on the lattice and crust edge, then sprinkled more raw sugar on top.
I baked it at 400^o for about 25 minutes. Then I added a heat shield around the edge of the crust made of strips of aluminum foil to prevent the crust from getting too dark. Baked it for another 40 minutes at 375^o. Then I checked the temperature of the center with a thermometer. I was trying to reach 180-200^o in the center. I just kept putting the pie back in for another 10 minute increment and checked the temperature again. I tried that twice, but it wasn’t getting there, so I raised the temperature back to 400^o and baked it for one last 10 minute increment and it finally reached 180^o in the center.
When it was finally done, I let it cool for 3-4 hrs before cutting into it. It’s my first blueberry pie. It tastes pretty awesome. Everything came out more perfect than I thought it would.
It looks so perfect! I’m glad to hear you enjoyed it!
**WOW!!**
That is *beautiful*!!
This looks like perfection OP. I love the golden crust on the pie. You baked it right on point.
thanks for the recipe
thankyou for all the photos of the pie at different stages