A simple blueberry pie really can’t be beat in the middle of summer – especially with a big scoop of ice cream… I’ve been really into lattice pie crusts lately, I don’t make the prettiest perfect tops, but I like to think they’ve got my own rustic flair. I first saw a tutorial for lattice blueberry pie from my favorite food network celebrity Alton Brown, then I found this awesome, no-frills video tutorial and gave it a whirl.
For those of you that don’t know, in college I was an art major, with an emphasis on materials, fiber and some ceramics. Weaving dough like this is pretty much my dream project; tie together art/craft and baking and I’m happy.
In recent months I’ve really found my love for pie dough. I’ve always liked it, but because I make a pie-type thing for the market every week I’ve been able to get creative with it, and have a lot of fun. Did you see my mini 4th of july cherry-blueberry pies from the market last week?
Classic Blueberry Pie
- 2 1/2 cups AP flour
- 1 Tbsp sugar
- 1 tsp kosher salt
- 1 cup (2 sticks) butter, cold and cubed
- approx. 1/2 cup cold water
- 1 egg, for washing
- coarse sugar, for sprinkling (optional)
- 6-7 cups blueberries, fresh, frozen or a mix
- 1 tsp freshly grated nutmeg (I prefer nutmeg with blueberries, but go ahead and use cinnamon if you like that better)
- 1/3 cup sugar
- 3 Tbsp corn starch
- 2 Tbsp butter (optional, but delicious)
First make your crust. Put the flour, sugar, salt and butter into a large bowl.
Cut the dough into two semi-equal pieces, wrap with plastic wrap and refrigerate for at least 40 minutes.
Simmer the blueberry-sugar mixture until the berries have popped and the mixture has thickened, about 10 minutes.
Preheat the oven to 375 degrees.
Then stir the cooled mixture into the rest of the fresh blueberries. Take one disk of dough out of the fridge and roll it out into a circle that is about 1/4 inch thick, transfer it to your pie plate.
Trim any overhanging edges and fill with blueberries, dot the top with thin pats of butter.
Now get out the second disk of dough and roll it out just like you did before. This time, cut long 1″ wide strips using a pizza cutter, you’ll need 8-10 strips. Watch the lattice pie video I posted earlier, or check out my little collage below to complete the lattice top. Then brush on some egg wash and sprinkle on coarse sugar.
Bake 45-55 minutes, rotating once halfway through. I’d recommend baking the pie on a cookie sheet; blueberry boil over should be expected… and blueberry juice smells less delicious when burning in the bottom of your oven.