How to Make Blueberry Pie

Blueberry pie is a summery treat. This recipe makes one 9-inch pie.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 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
• Groceries
• Pie Pans
• Rolling Pins
• Mixing bowls
• Pie Dishes

1. 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.)

2. Preheat the oven to 400 degrees F.

3. Toss blueberries lightly in a bowl with sugar, flour, lemon juice and grated lemon zest.

4. Sprinkle a little more flour onto your work surface.

5. 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.)

6. 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).

7. Trim the edges of the crust to a 1-inch overhang.

8. Turn the blueberry mixture out of the bowl into the dough-lined pan and dot it with pieces of butter.

9. 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.

10. 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.

11. Brush egg-water mixture onto the top crust. It will form a shiny glaze as the pie bakes.

12. Bake about 35 to 45 minutes, until the pastry is golden.

Tips & Warnings

• Learning how to make piecrust takes practice. Keep your ingredients cold and try not to work the dough too much. Avoid stretching the dough to fill the pan; the crust will shrink as it bakes if you do.
• For a variation, try brown sugar and lime with blueberries instead of white sugar and lemon.

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[ri-thickulous]

on 5/14/2009 Great blueberry pie recipe. I love blueberries!

[eclecticprof]

on 2/23/2009 Thanks! We are making it tonight. ;)

[40skydiver]

on 5/2/2008 Yum, blueberry pie is the best. Great recipe and tips.

[pauline]

on 2/8/2007 hi this is soooooo cool
it is helping to bake this cool food for my boyfriend!!!!

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.