Happy Fourth of July! I don’t know about you, but during the summer, I am all about bbq, water play, sangria, and pie. Because what is summer without pie? So today I thought I would share with you a blueberry pie recipe.
I’m personally a little bit of a pie snob. No judging here if you buy yours (we’ve totally done that). No judging here if you buy frozen crust and canned pie filling (we’ve done that too). We just prefer our pies made from scratch. I like baking (and cooking) with fresh ingredients.
Blueberry Pie Recipe
So for this recipe you need:
Your favorite pie crust recipe
4-6 cups of fresh blueberries, rinsed and dried (it depends on how big they are and how big your pie pan is. If it’s a shallow dish you can get away with less, but deep dish will probably take more).
1/2-1 cup of sugar (taste your berries- if they are pretty sweet, opt for less sugar, more tart? Add more sugar or use less if you prefer)
1-2 tablespoons arrowroot
1-2 tablespoons butter
Egg yoke for brushing
Sugar for sprinkling
Separate half of your blueberries and reserve for later. Place the other half in a large sauce pan.
Place your blueberries over medium heat. Heat them, stirring occasionally, until the juices seep out. Usually between 5-7 minutes. It seems to help if you cover the pan with a lid in between stirring.
Remove the blueberries from the heat and stir in the sugar and arrowroot.
Place your pan back on the heat, stirring regularly until it thickens. Careful with the arrowroot though because if you heat it a lot it will seriously thicken your pie filling (which is good but can make it a bit tricky to get out of the pan).
Once you have it at the consistency you want it, go ahead and take it off the heat and let it cool.
Preheat oven to 375.
Now, mix in the half of the blueberries you reserved with the cooled blueberries and add lemon zest. Pour the filling into the prepared pie crust and dot some butter on there. Butter makes everything better. Add a lattice top, or whatever top strikes your fancy.
Brush the top of the crust with egg yolks and sprinkle with sugar.
Bake 45-50 minutes until the top is nice a brown (check it after about 20 minutes to be sure it’s not burning- cover with aluminum foil if it’s getting too brown) and the filing is bubbling.
Remove from the oven and allow it to cool.
And there’s my blueberry pie recipe. Eat and enjoy!
Originally published in June 2016.