Pie can seem arduous to make, but with prepared pie crust and a simple filling, this recipe quick and easy. A gorgeous, sweet yet zesty pie full of juicy blueberries surrounded by a golden brown, buttery and crumbly crust. Perfect with a scoop of cold ice cream, whipped cream, or just plain.
To make 1 9-inch pie:
Ingredients
Pie crust:
https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/#itr-recipe-22662 for a flaky, all-butter crust
OR
use a frozen unbaked pie crust (saves lots of time! Trader Joe's has some great ones here that come in packs of two 9-inch crusts)
1 egg
1 tbsp water, milk, or cream
coarse sugar for topping the crust (optional)
Pie filling:
3/4 cup white sugar
1/3 cup all-purpose flour
2 tsp grated lemon zest
1 tbsp lemon juice
5 cups fresh or frozen blueberries
Instructions
1. Crust: Preheat the oven to 375 degrees F. Follow the instructions in the link above (or any recipe you prefer) to make two 9-inch pie crusts or follow instructions for thawing frozen pie crusts. Roll out the pie crusts about 3 inches larger than your pie dish. Press one pie crust into the bottom and up the sides of a 9 inch pie plate. Gently press onto the sides of the pie dish and flatten the edges (some of it should extend beyond the rim of your pie dish). Refrigerate pie crusts while preparing the filling.
2. Filling: In a large bowl, stir together the sugar and flour. Add the lemon zest and lemon juice. Gently stir in the blueberries and toss with the sugar and flour mixture. Pour filling into the pie crust.
3. Lattice: With the other 9-inch crust, cut the dough into even strips, about 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. Cut the strips with a sharp knife, a pizza wheel, or a pastry wheel (I found a pizza wheel easiest to cut with). Lay out half your strips, evenly spaced, parallel across the pie over the filling. Use the longer strips in the center of the pie and the shorter strips on the ends. Fold back every other strip halfway. Place a long strip of dough perpendicular to the parallel strips down the middle. Unfold the folded strips over the perpendicular strip. Fold the other parallel strips under the first perpendicular strip back over the perpendicular strip. Lay a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip. Continue with the rest of the strips, weaving over and under one another. (See video and recipe here for clarifications.)
Photos: Pie with lattice, crimped edges, egg wash, and coarse sugar sprinkled on top.
4. Final Touches and Baking: Fold the bottom excess pie dough over the edges of the strips and pinch to seal. Trim any excess. Crimp the edges or press your thumb every few centimeters around the edges to create a nice crimped look. Beat an egg well and add the tablespoon of water, milk, or cream to make the egg wash. Brush the egg wash over the lattice and edges and sprinkle with coarse sugar. Bake for 30 minutes at 375 F. Reduce temperature to 325 F and bake until crust is golden brown, about 20 minutes longer. Cool on a rack for about an hour so the filling sets. Enjoy!
Link to my post on the history & culture of pie.
Link to my post on the chemistry & science behind pie.
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