It’s blueberry season here in Michigan and that means it’s time to make blueberry pie! There is no secret here. Just a plain, easy, delicious blueberry pie. You can use any homemade or store bought crust for this, but I like to use pate brisee, which is a fancy way of saying an all butter crust.
- Pate Brisee recipe, doubled
- 6 cups fresh or frozen bluberries (allow frozen berries to thaw and drain)
- 1/2 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons butter, cut in to small pieces
- Egg wash: 1 egg and 1 Tablespoon milk
- Prepare the crust. Roll out half the dough to about 13" in diameter. Fit the dough over a 9" pie pan. Trim edges to about 1/2". Put pie pan with dough in to refrigerator to chill for 30 minutes.
- Gently mix berries, lemon zest, lemon juice, sugar, flour, and cinnamon. Pour mixture in to chilled crust in pie pan. Dot with butter pieces.
- Roll out the other half of the dough the same as the first half. Place dough on top of pie plate. Tuck and pinch seam together. Cut off extra dough and crimp edges.
- Put pie back in the refrigerator for 30 minutes.
- Whisk egg and milk together and then brush top of chilled pie with the wash.
- Score the top of the crust with 4 cuts for steam to escape.
- Bake pie on middle rack of oven (with a jelly roll pan underneath to catch any drippings) at 425 degrees for 20 minutes. Turn temperature down to 350 degrees and continue to bake for 30 to 40 minutes.
- Let cool completely before serving.