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The Perfect Fresh Blueberry Pie
The Perfect Fresh Blueberry Pie
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- Pastry for two 9-inch pie crusts
- 6 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 generous teaspoons fresh lemon zest
- 1/4 teaspoon freshly ground nutmeg
- Pinch of allspice
- Pinch of salt
- 1 tablespoon fresh lemon juice
- 4 tablespoons Minute tapioca ground in a spice grinder or food processor until fine
- 2 tablespoons finely ground graham crackers
- 2 tablespoons butter
- Egg Wash
- 1 egg
- 1 tablespoon water
- 1 tablespoon turbinado sugar
Directions
Place a baking sheet on bottom rack in the oven and preheat oven to 500°.
Start with a lightly floured surface and roll one portion of the the dough into a 12-inch circle. Flip the dough a couple of times so each side has a light flour coating.
Line a 9-inch glass pie plate with dough, allowing the excess dough to hang over the edges. Place the pie plate with dough in the refrigerator.
In a large bowl, mix sugar, brown sugar, ground Minute tapioca, lemon zest, nutmeg, allspice, salt, and lemon juice until blended. Add 1 cup of fresh blueberries and mash with a potato masher until you have a bit of a paste. Gently stir in 5 more cups of fresh blueberries. Allow the berries to rest for about 15 minutes.
Roll out the second piece of pastry to a 12-inch circle and remove the pie plate from the refrigerator.
Sprinkle graham cracker crumbs on the dough in the pie plate.
Drain the accumulated juice from the berries and scrape the filling into the pie plate. Dot the blueberries with butter and place the second piece of dough over the top.
Trim the excess dough to about 1/2-inch and fold the top dough over the bottom and press edges together, so that the folded edge is right on the pie plate lip. Flute the edges or crimp with a fork.
Cut four small slits in the top dough, then whisk one egg with one tablespoon of water and brush over the top crust using a pastry brush. Sprinkle one tablespoon of turbinado sugar over the top. Place the pie on the pre-heated baking sheet and immediately turn the oven down to 425°.
Bake for about 25 minutes, until the top is golden brown, then reduce oven temperature to 375° and continue baking until the juices bubble and the crust is deep golden brown, about 30 minutes longer.
Remove pie from oven and cool on a rack. Allow the pie to rest at least 3-4 hours to set the juices. Serve at room temperature with vanilla ice cream or homemade whipped cream.
Start with a lightly floured surface and roll one portion of the the dough into a 12-inch circle. Flip the dough a couple of times so each side has a light flour coating.
Line a 9-inch glass pie plate with dough, allowing the excess dough to hang over the edges. Place the pie plate with dough in the refrigerator.
In a large bowl, mix sugar, brown sugar, ground Minute tapioca, lemon zest, nutmeg, allspice, salt, and lemon juice until blended. Add 1 cup of fresh blueberries and mash with a potato masher until you have a bit of a paste. Gently stir in 5 more cups of fresh blueberries. Allow the berries to rest for about 15 minutes.
Roll out the second piece of pastry to a 12-inch circle and remove the pie plate from the refrigerator.
Sprinkle graham cracker crumbs on the dough in the pie plate.
Drain the accumulated juice from the berries and scrape the filling into the pie plate. Dot the blueberries with butter and place the second piece of dough over the top.
Trim the excess dough to about 1/2-inch and fold the top dough over the bottom and press edges together, so that the folded edge is right on the pie plate lip. Flute the edges or crimp with a fork.
Cut four small slits in the top dough, then whisk one egg with one tablespoon of water and brush over the top crust using a pastry brush. Sprinkle one tablespoon of turbinado sugar over the top. Place the pie on the pre-heated baking sheet and immediately turn the oven down to 425°.
Bake for about 25 minutes, until the top is golden brown, then reduce oven temperature to 375° and continue baking until the juices bubble and the crust is deep golden brown, about 30 minutes longer.
Remove pie from oven and cool on a rack. Allow the pie to rest at least 3-4 hours to set the juices. Serve at room temperature with vanilla ice cream or homemade whipped cream.
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