Blueberry pie

從Ann Arbor採了好多好多的藍莓, 本來想說在BY家做果醬, 做個十瓶帶回來, 可是又怕坐飛機時果醬被沒收, 一猶豫之下果醬又沒有做了. 回到紐約打開一大袋的藍莓, 想說這麼多藍莓一定夠做果醬, 結果沒想到我一邊查做法, 一邊吃著藍莓, 等到食譜查到時, 藍莓已經沒有剩那麼多了...

查果醬做法的時候看到了這個藍莓派的食譜, 雖然這次的藍莓幾乎都跑到肚子裡, 沒有辦法做派了, 我還是在這邊把食譜貼上來, 下次有機會再做一個新鮮的藍莓派...

Filling ingredients:
3 pints of blueberries, cleaned and stems removed
2 Tbsp freshly squeezed lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 Tbsp unsalted butter, cut into small pieces

Egg wash ingredients:
1 egg
1 Tbsp milk

1 Prepare crust. If you have made dough, on a lightly floured work surface, roll out half of the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan and put into the refrigerator to chill for about 30 minutes. If you have purchased frozen pre-rolled circles, allow them to defrost and place one of the circles on and in the pie pan.

2 Whisk egg and milk together to make an egg wash and set aside.

3 Combine blueberries, flour, cinnamon, lemon juice, and sugar and place in the chilled bottom crust of the pie pan. Dot the top with butter pieces. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Heat oven to 425°F.

4 Remove from refrigerator. Brush the top with egg wash. Score the pie on the top with two perpendicular cuts (so steam can escape while cooking). Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

Source
Related: blueberry picking