Emma’s Blueberry Pie
It’s going to be Blueberry season soon, around July and August, basically, all of the best fresh fruits of the summer like blueberries, peaches, and mangoes. For that, I’ve been searching my archives for blueberry pies. I know I’ve already posted recipes years ago. I even made one with a lattice top but unfortunately I lost some of the photos. Thankfully, I posted the time Emma made her own blueberry pie with pretty flower toppings back in 2018 on Instagram. So, here we go. Don’t forget to stock up on Vanilla Ice Cream in your freezer because you can’t just have a warm slice of pie without ice cream on top. It just makes it so much better.
The dough is from my go-to double crust pie crust which I use for Apple Pie and Chicken Pot Pie. Hence, I’m using some of the crust-making photos from those recipes for reference. Alright, let’s bake.
Emma's Blueberry Pie
Ingredients
Double-Crust Pie Pastry: (same for apple pie crust)
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup shortening (Crisco)
- 1 stick cold butter
- 6-8 tbsp ice watter
- 1 tsp vinegar
FILLING
- 1 egg separated
- 2 cups fresh blueberries rinse thoroughly with water
- 1 tbsp lemon juice
- 3/4 cup sugar
- 1/3 cup flour
- 1/2 tsp ground cinnamon
- 1/4 cup sugar
Instructions
- In a mixing bowl, stir together flour and salt. Using a pastry blender or a fork(or let your kids mix it), cut in shortening and butter until mixture resembles coarse meal.
- Add the vinegar. Sprinkle ice water over flour mixture 1 tablespoon at a time, mixing lightly with a fork, just until pastry holds together. Wrap the ball of pastry with saran wrap tightly then put it in the fridge for an hour or so.
- In a bowl, gently stir together the fresh blueberries, sugar, flour, lemon juice, and ground cinnamon. Set it aside.
- Take the pastry out of the fridge, cut in half.
- Flatten 1 half on top of a floured surface. Roll the dough until it’s about 12-inch circle about 1/8-inch thick.
- Wrap the dough into the pin and slowly unroll into the baking pan. Smooth the dough out.
- Stab the dough with fork. Whisk the egg white until slightly frothy. Brush the dough with it. Then evenly add the blueberry mixture on top.
- Roll the other half of the dough like the first one. Let your kids use cookie cutters to cut out shapes.
- Preheat the oven to 375°. Place the cut out dough on top of the pie. Decorate however you like.
- Beat the egg yolk, brush the top with the egg wash then sprinkle sugar on top. Cover a sheet pan with foil, place the pie into the pan then bake it in the oven for 45minutes.
VOILA, Emma’s Blueberry Pie! Cool down for 5 minutes before slicing to serve.
Vanilla Ice Cream on top is a must.
You can also cut the other half of dough into strips, place each strips on top of the pie in a weaving design, and make a lattice top for the pie.
Emma’s flower top or lattice top, either one is a delicious summer blueberry pie. Enjoy!
