FRESH BLUEBERRY PIE
Fresh blueberries are delish in most anything, and this blueberry pie recipe is right up there! It's baked perfectly with just the right balance of sweetness from the sugar and tartness from the blueberries and lemon. Using a prepared crust makes this super easy to whip up. The milk wash and sprinkle of sugar on the crust give...
Provided by Tara Guthrie
Categories Pies
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees F. Line 9-inch pie pan with half of pastry (1 crust). Set aside.
- 2. In a large bowl, combine sugar and flour.
- 3. Add blueberries and lemon juice. Gently toss to coat thoroughly.
- 4. Spoon blueberry mixture into pastry-lined pie pan. Distribute sugar and flour mixture evenly over berries as this has a tendency to settle in the bottom of the bowl.
- 5. Dot with butter.
- 6. Cut second pie crust into strips to create a lattice. Top pie with lattice following directions on pastry package.
- 7. Trim and flute edge's as desired.
- 8. With a pastry brush, brush the top of the pastry with milk and sprinkle with sugar.
- 9. To prevent over-browning, cover the edge of crust with strips of foil or use a pie crust shield.
- 10. Bake 25 minutes.
- 11. Remove foil from edges (or pie crust shield). Bake an additional 25-30 minutes or until top is golden brown.
- 12. Serve warm or cool. Great served warm with vanilla ice cream or whipped cream.
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