Blueberry picking this year was rather uneventful compared to the monsoon we had to deal with last year. As usual, I picked the most berries, but then my box also contained leaves, stems and the occasional smashed, rotted and the not-yet-ripe berries...Stephanie and Dawn picked only perfect berries, rather discriminating I thought. But I was very happy with my pickings - the berries have been excellent this year, while not as big they are very sweet. I've given you some of my best recipes on this humble little blog, and my blueberry recipes rank right up there with the best of them...they include: Frozen-Blueberry Dessert, Blueberry Corn Muffins, Blueberry Crisp, Blueberry Tart, Blueberry Crumb Bars, and last, Cheesecake With Blueberries - all dang good recipes. But I realized I neglected to give you the best of the best blueberry recipe...the one for Blueberry Pie....super easy to make, if you use refrigerated pie dough, and it's kissed with lemon zest so all of those little blueberries will just dance on your tongue!
Not being a pretty pie maker is just one of the many albatrosses I wear, perhaps in my next life I shall master that - perhaps. I would recommend using pate-brisee pie dough for the crust, it's just so light and flaky when baked, but I was in a hurry and used refrigerated pie dough - which worked just as well and made the makings of this pie as quick as can be.
What it lacks in appearance it certainly makes up for in taste! Because of the lemon, this pie has a refreshing taste, but the lemon is not overpowering, you'll still get that sweet blue flavor - the one that makes it worth standing out in the fields picking those plump, juicy little berries.
Blueberry Pie - Adapted from Joy of Baking
Refrigerated Pie Pastry for one 9-inch pie, you will use both sheets of pastry
4 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon lemon zest
Egg wash:
1 large egg yolk
1 tablespoon cream
Preheat oven to 400 degrees. Line a 9-inch pie tin with one sheet of the refrigerated pastry. Trim to fit and flute the edges - or try to as I tried...I did, I tried my hardest! Set aside. In a small bowl mix together the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the prepared pie shell. Place the remaining piece of pastry on a lightly floured cutting surface, using a knife, pizza wheel or pastry wheel, cut into strips about 3/4-inch wide. Weave the strips on top of the pie, forming a lattice, pressing into the fluted edges of the crust to seal. Then, in a small bowl, whisk together the egg yolk and cream. Lightly brush the lattice pastry and the rim of the prepared pastry shell with the egg wash.
Bake pie in the lower third of the oven at 400 degrees. Place pie on a larger baking pan, lined with parchment or foil to catch any spills. Bake pie for 20 minutes and then reduce oven temperature to 350 degrees and continue to bake pie for another 35 to 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much cover with a foil ring. Place baked pie on a wire rack to cool for several hours. Serve at room temperature with whipped cream or vanilla ice cream, if desired. Store any leftovers for 2 to 3 days at room temperature.
"One's destination is never a place but rather a new way of looking at things." ~ Henry Miller
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One year ago today: Fresh Corn Cakes