By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- Groceries
- Pie Pans
- Rolling Pins
- Mixing bowls
- Pie Dishes
- unbaked pastry dough for a double-crust, 9-inch pie
- 5 c. fresh blueberries, picked over to remove any shriveled ones
- 1/2 c. sugar (or more, to taste)
- 3 tbsp. flour
- 1 to 2 tsp. fresh lemon juice
- 1/2 tsp. minced lemon zest
- 1 tbsp. butter, cut up
- 1 egg beaten with 1 tbsp. water
Step1
Have unbaked pastry dough ready - it should be refrigerated at least 20 minutes and can even be made the day before and kept chilled. (See "Make Basic Piecrust," under Related eHows.)
Step2
Preheat the oven to 400 degrees F.
Step3
Toss blueberries lightly in a bowl with sugar, flour, lemon juice and grated lemon zest.
Step4
Sprinkle a little more flour onto your work surface.
Step5
Divide the dough into two balls, one slightly larger than the other. Use a heavy rolling pin to roll out the larger ball into a circle about 1/8-inch thick and a bit larger than the pan. (See "Roll Out Dough," under Related eHows.)
Step6
Transfer the rolled dough to the pie pan or dish - it's easier to lift if you drape it over the rolling pin first. Fit the dough into the pan for the bottom crust, but don't stretch the dough (see Tips).
Step7
Trim the edges of the crust to a 1-inch overhang.
Step8
Turn the blueberry mixture out of the bowl into the dough-lined pan and dot it with pieces of butter.
Step9
Roll out the second ball of dough to about 1/8-inch thickness. Place it over the blueberry filling. Trim the edges to a 1-inch overhang.
Step10
Fold the top crust over the lower crust and press them together with your fingers. Crimp the edges decoratively, then cut a few vents in the top crust to let steam escape.
Step11
Brush egg-water mixture onto the top crust. It will form a shiny glaze as the pie bakes.
Step12
Bake about 35 to 45 minutes, until the pastry is golden.
Make Blueberry Pie
Comments
Anonymous said
on 11/22/2005 Don't have fresh berries in July? Buy frozen (usually on sale when fresh berries are in season) and stock up. No need to thaw, just mix with other ingredients and bake. You don't need to cook them either.
Anonymous said
on 11/22/2005 You can substitute l tablespoon of minute tapioca for the flour in a fruit pie.
Anonymous said
on 11/22/2005 Put a cookie sheet under your pie pan in case the berry filling boils over.
Anonymous said
on 7/16/2006 You can have summer fresh pies all winter. When fruit is in season, buy a whole bunch and make your favorite filling recipe x 12 or more. Buy cheap pie tins or the aluminum ones from the supermarket. Line each pie tin with plastic wrap with plenty of overflow. Fill each pie tin with the filling, fold over the wrap to cover well and freeze. After they are frozen you can remove them from the pie tins and stack them in a corner of the freezer. Now, every month, prepare your pie crust, grab a filling, unwrap and place it in the pie crust, top as you like and bake as normal. (It may take a little longer.) Presto! fresh fruit pie in February!
This can be taken a step further. Make many pie crusts. Roll each flat, wrap individually in plastic wrap, stack and freeze. Now when you want a pie, pull out the crust, thaw, put in the pie tin, add the frozen filling and bake.
This tip works great with blueberries, peaches, strawberry and rhubarb. Try it with any fruit.
Anonymous said
on 11/22/2005 Use macaroni to vent steam off pies. Use any hollow tube type macaroni. Simply stick the end of the macaroni into the pie mixture. It acts like little chimneys to vent steam and will prevent spilling.