I have a few bags of frozen blueberries left in the freezer from last summer's season. I want to use them up so I can freeze a new batch later this summer. As it turns out, blueberry pie is my husband's favorite pie (how can you know someone for years and still learn new things about them?!).
I was prepared to tell you to ignore the terrible pictures because in general, my pies don't win any beauty contests, but they always taste wonderful.. I have the worst time getting the crust rolled out correctly. I just finally figured out how to crimp the edges! But this pie turned out beautifully! I still can't believe how nice it looks.
Pate Brisee recipe, doubled
6 cups fresh or frozen bluberries (allow frozen berries to thaw and drain)
1/2 teaspoon lemon zest
1 Tablespoon lemon juice
1/4 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
2 Tablespoons butter, cut in to small pieces
Egg wash: 1 egg and 1 Tablespoon milk
Prepare the crust. Roll out half the dough to about 13" in diameter. Fit the dough over a 9" pie pan. Trim edges to about 1/2". Put pie pan with dough in to refrigerator to chill for 30 minutes.
Gently mix berries, lemon zest, lemon juice, sugar, flour, and cinnamon. Pour mixture in to chilled crust in pie pan. Dot with butter pieces. Roll out the other half of the dough the same as the first half. Place dough on top of pie plate. Tuck and pinch seam together. Cut off extra dough and crimp edges. Put pie back in the refrigerator for 30 minutes.
Whisk egg and milk together and then brush top of chilled pie with the wash. Score the top of the crust with 4 cuts for steam to escape. Bake pie on middle rack of oven (with a jelly roll pan underneath to catch any drippings) at 425 degrees for 20 minutes. Turn temperature down to 350 degrees and continue to bake for 30 to 40 minutes. Let cool completely before serving.
This post has been linked to Sweets for a Saturday.