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Рецепт Homemade Blueberry Pie Recipe
by Inspired Taste

This classic homemade blueberry pie is a dream to eat. Blueberries shine in this pie. We add a touch of spice from allspice and cinnamon and zing from lemon zest. Not so much that they take away from the blueberries, but just enough to lift their flavor.

If you’re using fresh blueberries buy (or pick) blueberries that are plump, sweet and juicy. You can use frozen blueberries in this pie as well – just thaw and drain them before using.

Blueberry Pie Recipe – Toss, Fill and Bake

For the filling, blueberries are tossed with a mixture of sugar, cornstarch, allspice, cinnamon, salt and a little lemon zest. Add that to a pie shell then decide how you want to top it.

For blueberry pie, we like adding a lattice crust. The juices in the filling bubble out and over the lattice – making a pie that looks perfectly humble and homemade.

We’ve shared a full tutorial for how to add a lattice pie crust to pies here. We’ve also shared instructions in the recipe below.

Another option is to simply place a sheet of pie dough over the blueberry filling then add slits to the top. Or, add a crumble topping.

Before baking, we like to brush the pie crust with a rich egg wash made from egg yolk and cream. Then we bake until bubbling and golden brown.

The most difficult part to making any fruit pie is waiting for it to cool — you really need to wait 2 to 3 hours before cutting. Otherwise, the filling will spill out and make the crust soggy.

Serve the pie with ice cream, whipped cream or do what we do and enjoy it plain.

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Homemade Blueberry Pie Recipe

Total time

1 hour 50 mins

Why we love this recipe. This is a simple blueberry pie recipe with a little spice added from allspice and cinnamon.

What you need to know. When making any kind of fruit pie, be sure to bake the pie until juices in the filling are bubbling and thickened. This way, the cooled pie filling will be thick, not runny. If you can, use fresh blueberries. However, you can substitute 6 cups frozen blueberries that have been defrosted and drained.

Equipment you’ll need. A small bowl, large bowl, spoons, measuring cups and spoons, pie dish and baking sheet.

Created By: Joanne and Adam Gallagher

Serves: 8

Ingredients

Method

Roll Out Bottom Pie Crust

Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle. (Occasionally, check if dough is sticking to the surface — add a small amount of flour when necessary).

Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Transfer dough to pie dish by gently rolling dough around rolling pin then unrolling over dish.

Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.

Prepare pie filling.

In a large bowl, stir cornstarch, sugar, allspice, cinnamon, salt and lemon zest together then add blueberries. Gently toss to combine then add blueberry filling to pie crust.

Top With Lattice Pie Crust

Remove second half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle. Cut circle into 3/4-inch wide strips.

Lay five dough strips over filled pie, parallel to each other and evenly spaced. Position pie in front of you with dough strips facing away. Carefully fold back the second and fourth strips towards you then lay a shorter strip of dough perpendicular to other dough strips. Unfold second and fourth dough strips over the new strip. Fold back the first, third and fifth strips towards you then lay another strip of dough across the pie. Unfold the first, third and fifth strips over the new strip.

Repeat until pie is covered with a lattice crust. Trim dough strips overhanging the pie by 3/4 inch. Then, use fingers to fold edges of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Note: For more in depth instructions, look at our How to Make A Lattice Pie Crust Tutorial.

In a small bowl, whisk egg yolk and cream to make egg wash. Brush over pie crust then sprinkle crust with sugar.

Dot butter over the open areas of the lattice. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.

Bake Pie

Heat oven to 400 degrees F (205C). While the oven preheats, place a baking sheet covered in parchment paper or aluminum foil into the oven.

Bake chilled pie on baking sheet for 20 minutes and then reduce oven temperature to 350 degrees F (177C). Continue to bake the pie for 35 to 45 minutes or until the crust is golden brown and juices are bubbling and thickened. (Note: If the crust begins to brown too much, cover edges and/or top with foil)

Cool pie at least 2 hours, preferably 3, before cutting to allow filling to set.

3.2.1753

About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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