Saturday, June 9, 2012

Recipe// Blueberry Pie

Blueberry Pie 

9-inch double pie crust (Click here for my Perfect Pie crust recipe)
1 tbsp unsalted butter
2 tbsp all-purpose flour
6 cups blueberries
1/2 cup sugar
1 tbsp grated lemon zest
1 tbsp fresh lemon juice
Pinch of salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Melt butter in medium saucepan on medium heat. 
Add flour and stir to combine, about 1 minute. 
Add half the blueberries and all the sugar and cook 8-10 minutes. 
The sugar will be dissolved and the mixture has thickened.
 Add the remaining blueberries and the rest of the ingredients and stir to combine. 
Raise the heat to medium-high and cook for another minute, then remove from heat.
 Let the filling cool to room temp.

Roll out one of the disks of dough and transfer to a 9-inch pie plate, 
making sure the dough falls over the edges of the pie plate.
 Spoon blueberry mixture into the pie plate. 
Roll out the other disk of dough, and cut into strips about 1/2 inch wide. 
Place strips on top of filling, creating a crisscross lattice pattern. 
Trim off excess crust and crimp the edges with together with a fork.
 Place pie in refrigerator for at least 30 minutes or up to 4 hours.

Place pie on cookie sheet and brush top with cream or 1/2 & 1/2, 
then sprinkle with sugar.
 Bake at 375 for 50-60 minutes,
 or until crust is golden brown and the filling is bubbling. 

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