Blueberry Pie For Betsy
This delicious blueberry pie is a delightful combination of sweet blueberries, warm spices, and a buttery pie crust. The lattice crust adds a beautiful touch and the aroma that fills your kitchen as it bakes is simply irresistible. Enjoy a slice of this homemade pie with a dollop of whipped cream or a scoop of vanilla ice cream for a perfect dessert treat.
— Constant Cookbook
Ingredients
- 2 pints (to 3 Pints) Blueberries
- Sugar
- 1 dash (to 2 Dashes) Of Nutmeg
- 2 Tablespoons (to 3 Tablespoons) Flour (optional)
- 2 whole Pie Crusts
- 1 stick Butter, Sliced Into Pats
Instructions
- Preheat the oven to 375°F. Place a foil-lined rimmed baking sheet on the center rack of the oven to preheat.
- On a floured surface, roll out 1 piece of dough into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's too moist.) Carefully lift the dough and place in a 9-inch pie pan (not deep dish); gently press against the sides of the pan. Trim excess overhanging dough at the edge of the pie plate.
- Stir together the sugar, cornstarch, salt, cinnamon, and ground ginger in a large bowl until evenly combined. Add the blueberries, lemon juice, and lemon zest. Toss until evenly coated. Pour the fruit mixture into the pie crust.
- On a floured surface, roll out the other piece of dough into a 12-inch round. Cut into 16 (¾-inch-wide) strips. Arrange 8 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 8 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Press with a fork all around the edge of the pie crust to crimp.
- In a small bowl, whisk the egg and 1 tablespoon of water with a fork. Brush the dough lightly with the egg wash and sprinkle with the turbinado sugar.
- Bake the pie until the filling is bubbly and thickened in the middle of the pie, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the pie with foil if the crust is getting too dark after 45 minutes.) Allow the pie to cool to room temperature before slicing, about 4 hours.
Cook Time
40M
Prep Time
PT30M
Yield
8
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