A group of ladies at work purchased some fresh blueberries and one made a comment to me about taking them and making her a pie. So, I brought them home and did just that.I made a crust and then followed the below to assemble the pie.
Filling:
6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1/2 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup white granulated sugar
1/4 teaspoon cinnamon
2 Tbsp butter (unsalted), cut into small pieces
6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1/2 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup white granulated sugar
1/4 teaspoon cinnamon
2 Tbsp butter (unsalted), cut into small pieces
Egg wash:
1 egg
1 tablespoon milk
1 egg
1 tablespoon milk
Roll dough out & fit it over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.
Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. (As you can see from the picture, I cut the dough into little flowers & placed on top!) Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.
Whisk egg and milk together to make an egg wash.
Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.
Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. (As you can see from the picture, I cut the dough into little flowers & placed on top!) Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.
Whisk egg and milk together to make an egg wash.
Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.
Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
Transfer to a wire rack to cool. Let cool completely before serving.
Makes 8 servings.
Makes 8 servings.
The reason the title is Blueberry & Pear Pie is because I didn't have enough blueberries so I added equal amounts of Pears. There were several who made it clear they did not like pears but loved the pie! I think the pears pulled the tanginess out of the blueberries and the blueberries added flavor to the pears! Super combination!!
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