Category Archives: Blueberry Pie

Preppy Kitchen Blueberry Pie

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I subscribed to Preppy Kitchen’s website and he posted his blueberry pie. He had me at blueberry.

I also used his flakey pie recipe and was once again very impressed. Although this pie is not par-baked it remained flakey and delicious with no soggy bottom!

I made a lattice top using a (new) fluted pastry wheel cutter.

Blueberry Pie – PreppyKitchen

INGREDIENTS
• 1 recipe homemade pie crust (or 2 store-bought)
• 900g (6 c) fresh blueberries
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 133g (⅔ c) granulated sugar
• 31g (¼ c) AP flour
• 14g (2 Tbl) cornstarch
• ½ teaspoon ground cinnamon (optional)
• Pinch of salt
• 2 tablespoons butter diced
• 1 large egg beaten with 2 teaspoons water for egg wash

METHOD

  1. Preheat the oven to 425°F.
  2. On a lightly floured surface, roll one disk of pie dough into a 13-inch circle. Place in a 9-inch pie pan and let the excess pie dough hang over the edge.
  3. In a large mixing bowl, combine the blueberries, lemon zest, and lemon juice, tossing to combine. Add the sugar, flour, cornstarch, cinnamon, and salt and stir until the berries are well coated in sugar. Pour the filling into the pie crust and pat it out into an even layer. Dot the butter all over the top of the filling.
  4. Roll the remaining pie crust into a 12-inch circle. Cut the dough into 10 to 12 strips, about 1-inch wide, using a pastry wheel or knife. Arrange the strips on top of the pie in a lattice pattern by weaving the strips over and under each other. Trim the excess dough (top and bottom crust), so there is about 1-inch of overhang from the edge of the pie dish. Tuck all of the excess under and crimp the edge.
  5. Lightly brush the pie crust with egg wash, and if desired, sprinkle with more sugar. Place the pie on a rimmed baking sheet.
  6. Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, or until the crust is a deep golden brown and filling is bubbling around the edges. Tent the pie with foil or the edges with a pie shield if the crust starts to brown too quickly. Let the pie cool completely before slicing, about 4 hours.