Blueberry Pie

I made a blueberry pie every two months no matter what season it was as long as I could get a hold of nice looking fresh blueberries I would make it for David. I made them so many times that I remember the recipe by heart. This recipe is not too sweet to let the fresh blueberries flavor shine through. You can add other berries in it, sometimes I added some fresh raspberries and blackberries but blueberries was always the main fruit.

Pie Crust

Ingredients

• 2 and 1/4 cups (270g) all-purpose flour

• 1/2 teaspoon salt

• 1 tablespoon sugar I used coconut sugar to make the crust more brown

• 2 sticks (226g) unsalted butter, chilled and cubed

• 1/4 cup (85g) ice water

Instructions

1. In food processor, pulse the flour, sugar and salt together until combined.

2. Add the butter cubes, pulse until resembles coarse cornmeal.

3. Add 1/4 ice cold water through feeding tube and pulse just to combine.

4. Transfer the pie dough to a floured work surface. Divide the dough in half and made in to two balls, flat each ball to a flat disk on a large piece of plastic wrap and wrap around each one.

5. Refrigerate for at least 2 hours and up to a few days.

Blueberry Filling

Ingredients

• 6 cups (3 pints; 900g) fresh blueberries

• 1/2 cup (100g) granulated sugar or coconut sugar

• 1/4 cup (31g) all-purpose flour

• 2 Tablespoons (30ml) lemon juice

• 1 teaspoon lemon zest

• 2 Tablespoons (28g) cold unsalted butter, cut into small cubes

• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) heavy cream or milk

• optional: coarse sugar for sprinkling on crust

Instructions

1. The crust: Prepare pie crust recipe

2. Make the filling: Stir the blueberries, sugar, flour, lemon juice, and lemon zest together in a large bowl. Add butter cubes and mix to combine

3. Preheat to 375°F.

4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough to the size of pie dish, use fork to poke holes all over the crust. Brush with egg wash. Refrigerate the dough for 15 minutes.

5. Add blueberry filling into chilled prepared crust, roll out another disk to the size of pie dish, cover the filling. Crimp the edge, cut some steam holes, brush the top with egg wash, sprinkle with some coarse sugar. Place baking sheet underneath pie dish to catch any excess juices during baking.

6. Bake for 30 minutes, reduce the heat to 350°F and bake for another 30 minutes more.

7. Cool the pie to room temperature before cutting.