There’s nothing like the smell of a fresh baked blueberry pie. My honey loves this pie with vanilla ice cream or whipped cream.
9 cups or blueberries (equivalent of 4 1/2 pints)
3/4 cup of sugar
1/4 cup of all purpose flour
2 Tablespoons of fresh lemon juice
1 teaspoon of grated lemon peel
1 teaspoon of vanilla extract
2 Ready-made pie crusts (Can be found in the dairy case. Made by Pillsbury or your local grocer brand)
2 Tablespoons of whipping cream for the glaze
Preheat over to 400 degrees . Combine all ingredients in a large bowl, crush a few of the berries with the back of your mixing spoon to release the blueberry juice. Toss to blend all of the ingredients.
Roll out both of the pie disks onto a floured board into 12 inch round circles. Put first disk into a glass pie dish. Spoon all of the filling into the pie dish. Using a sharp knife, cut the remaining dough into 1/2 inch wide strips. Arrange the dough strips across the top of the filling. Form lattice by arranging more dough strips at right angle to first strips, weaving strips under and over to create the lattice look. Trim ends of dough strips and overhang under, press to seal and crimp the edges decoratively. Brush edges and lattice lightly with whipping cream.
Place pie on baking sheet and bake 40 minutes. Continue to bake until filling bubbles thickly in center, about 50 minutes. Cool pie for 2 hours and serve with whipped cream or vanilla ice cream. It’s best served the day you bake it but can be made a day ahead and then reheated before serving.
Makes 8 servings,
Kitchen of Dazz 