Simple Blueberry Pie

There are some desserts that are just made for summer and others that are specifically holiday favorites I don’t kow about you but to me a blueberry pie anytime of the year.

Serving Size: 8

Cook Time: 2 hours, 30 minutes

Crust Ingredients

• 2 ½ cups all-purpose flour
• 1 ¼ cups unsalted butter, COLD and cut into cubes
• ½ teaspoon salt
• 9 tablespoons of water
• 1 egg, beaten with 1 tablespoon of water

Premade Crust

• 1 package refrigerated pie crusts, (contains 2 pie crusts)

Filling Ingredients

• 8 cups of fresh or frozen blueberries
• 2 to 3 tablespoons of cornstarch
• ½ cup sugar
• ¼ teaspoon salt
• 1 tablespoons lemon juice

Crust

1. Combine salt and flour in a large bowl or kitchen aid. Add butter, and either use your fingers to mix butter into flour. If using a kitchen aid pulse a few times to get similar results. Slowly mix in ice water, a few tablespoons at a time, until the dough just comes together.
2. Turn the dough out onto a lightly floured surface, and gather it into a ball. Break the ball into 2 equal portions, and flatten each into a disk with your hands. Cover tightly with plastic wrap, and refrigerate for at least 1 hour.

Premade Crust

• 1 package refrigerated pie crusts, (contains 2 pie crusts) Follow directions on the box.

1. Prebake your pie shell. Heat oven to 375°. Roll out one of the disks of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 to 30 minutes. Place the shell into the oven, and bake until the bottom has just started to brown, should take anywhere from 20 to 25 minutes. Take the pie shell out of the oven when ready.
2. In a large mixing bowl combine blueberries with sugar, lemon juice, cornstarch, and salt. Pour mixture into pie plate.

3. Heat oven to 400°. Roll out second pie crust and cut into ½ inch strips or any type of patern you like. Lay half of the strips ½ inch apart across the top of the pie. Weave the other half over and under to create a lattice top. Trim edges, apply the egg wash.

4. Place pie into the freezer to set, 20 minutes. If you didn’t go with cut out shapes or a woven patern you will need to cut vents into the top.

5. Place the pie on a baking sheet and set it into the oven to bake for 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 minutes. Allow pie to cool and enjoy.