As soon as my In-laws brought over the previously mentioned blueberries, Nate wanted to make a pie. I am not really a pie person, so he was on his own to make it, but he asked if I had seen any good recipes on-line and I immediately pointed him to this one that I had seen Chelley, Annie and Amber make. Nate was pretty proud of this pie. He loved the taste, as well as how well it came out. In fact, he polished it off in two days, all by himself. And, yes, he made the stars on top of the pie, he said he wanted it to be “pretty” so that I would blog about it. I love how the stars look like they are floating in a sea of blueberries.
- 2 rolled-out rounds of basic pie dough (recipe follows)
- 4 cups (2 pints) blueberries
- 1 tablespoon fresh lemon juice, strained
- ¾ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 egg, whisked with 1 teaspoon water, for the egg wash (optional)
Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving ¾ inch of overhang. Set the dough-lined pan, along with the other dough round, in the refrigerator for at least 30 minutes.
Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.
Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.
Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving. Makes one 9-inch pie; serves 8.
Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- ¼ cup ice water, plus more if needed
In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)