SANDRA'S FRESH LATTICE BLUEBERRY PIE
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| A divine blueberry pie that I'm honored to be able to prepare with fresh blueberries grown in my own yard... |
Prep: 15 mins. |
Bake: 1 hr.
INGREDIENTS
***Filling and Crust
3/4 cup granulated sugar
½ cup dark brown sugar
4 tablespoons cornstarch
1/4 teaspoon fine-grained kosher salt
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 teaspoon vanilla extract
5 cups fresh blueberries
1 tablespoon cold unsalted butter, chopped into pieces
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
***Glaze for crust
1 large egg, lightly beaten
1 teaspoon water
--Some cinnamon-sugar
METHOD
Preheat oven to 425 degrees.
Prepare the crust glaze topping by beating 1 egg, and 1 teaspoon water in a small bowl, and set aside with a pastry brush. Also, tear three separate 3" wide foil strips for lining edge of pie later on, and place a lining of foil over a baking sheet (to capture possible drips), and then set aside as well.
Prepare the crust glaze topping by beating 1 egg, and 1 teaspoon water in a small bowl, and set aside with a pastry brush. Also, tear three separate 3" wide foil strips for lining edge of pie later on, and place a lining of foil over a baking sheet (to capture possible drips), and then set aside as well.
In a large bowl, add the blueberries, and sprinkle with the white sugar, brown sugar, cornstarch, kosher salt, cinnamon, nutmeg, and vanilla, and gently fold to combine.
Line pie plate with one pie crust. Pour berry mixture into the crust, dot with butter pieces, and sprinkle with lemon juice, and lemon zest. Cut remaining pastry into 1” strips, and brush strips with reserved egg mixture, and then sprinkle with cinnamon-sugar. Weave the lattice crust top of pie, and crimp and flute the edges of crust to seal.
Place pie on baking sheet, and bake on the mid-shelf of oven for about 15 minutes, and remove and place foil strips around edges to prevent burning. Reduce oven temp to 375 degrees, and then continue baking until crust is golden brown, about 45 minutes.
When the pie is done baking, remove the foil strips from edges, and place pie on a rack to cool for at least 1 hour for it to properly set (otherwise it will be runny) - serve with french vanilla ice cream. – Enjoy!
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*Tip: I make the crust the night before, and refrigerate it in two separate portions wrapped in plastic. I take the cold pie dough out of refrigerator and let it stand for 10 minutes before rolling it out, which makes for a perfect flaky crust.
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