The Best Ever Blueberry Pie
Adapted from Dorie Greenspan's Baking: From My Home to Yours
For the Blueberry Pie Filling:
- About 6 cups fresh blueberries
- 1 to 2 tablespoons fresh lemon juice
- 1/2 cup of sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- Coarsely grated zest of 1/2 lemon
- 1/4 cup dry bread crumbs or crushed graham crackers
- 1 large egg, beaten
- 1 tablespoon water
- Raw Sugar, for dusting
- 1 recipe for a 9-inch double pie crust
Step 1: Pre-heat the oven to 425 degrees F.
Step 2: Put the berries in a large bowl, sprinkle with lemon juice and toss to coat evenly.
Step 3: In a small bowl, stir together sugar, flour, salt, and lemon zest. Sprinkle mixture over berries and toss to evenly distribute. If you plan on freezing the pie, don't forget to double the amount of thickening agent (e.g., flour and/or cornstarch).
Step 4: Remove the pie shell and top crust from the refrigerator.
Step 5: Sprinkle an even layer of the breadcrumbs or crush graham crackers over the bottom of the shell.
Step 6: Immediately transfer berry mixture to dough-lined pan.
Step 7: Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Trim the excess from the bottom and top rounds; crimp to seal the edges.
Step 8: Using a small, sharp knife, cut 4 slits in the top crust crust. Add 1 tablespoon water to the beaten egg to make egg wash.
Step 9: Brush the top crust with the egg wash, then sprinkle the crust with a little sugar.
Step 10: Position a rack in the lower third of the oven. Bake the pie at 425 degrees F for 15 minutes, then bake at 375 degrees F until crust is golden and the filling is thick and bubbling for 50 to 60 minutes. If you are baking a frozen pie, you may need to bake for a total of 90 minutes. Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.