I only just realized I didn't have my blueberry pie recipe on here. It's time I fixed that, so here it is. I think it's the best. I am biased however. pastry for a two crust 9 inch pie 800 g of fresh blueberries, picked over and cleaned (about 5 cups) 3 TBS flour the zest of one lemon
200g (1 cup) sugar
1/4 tsp salt
1 TBS lemon juice
2 TBS butter
egg wash (1 small egg beaten with 1 tsp water)
demerera sugar to sprinkle
Butter a 9 inch deep pie dish. Roll out half of the pastry to 1/8 inch thickness to fit into the pan, leaving 1/2 to 1 inch overhang. Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a baking tray lined with foil and sprayed with nonstick spray. (Just in case of overflow of juices from the pie.) Whisk the salt and sugar together with the flour and lemon zest in a large bowl. Whisk in the lemon juice. Add the berries and set aside for about 5 minutes. Pour into the bottom crust. Dot with butter. Roll out the top crust to cover. Brush the edges of the bottom crust with some egg wash and then Place the top crust over the berries to cover. Press edges firmly and then trim. Crimp decoratively. Cut a few slashes in the top to vent. Brush with egg wash and sprinkle with demerara sugar. (turbinado) Place onto the baking tray and place on the bottom rack of the oven. Bake for 10 minutes. Reduce the oven temperature to 180*C/350*F/ gas mark 4. Move the baking tray up to the middle oven rack and bake for a further 30 to 40 minutes, until the pastry is golden brown and the filling is bubbling. If you see that the crust is browning too quickly, cover lightly with foil. Allow to cool before cutting into wedges to serve. Alternately it may be served warm, but the pieces won't hold as well together. |