For those who crave a homemade blueberry pie, this is the recipe you've been looking for. It takes about an hour including refrigeration time and the process is simple. After all, who doesn't love a homemade blueberry pie?
Tips:
- Keep the dough cool... refrigerate often.
- Wait at least 3 hours after baking before eating this pie... trust me.
- Blueberry pie is finished baking when you see the juices in the filling bubbling briskly. If you remove the pie before the blueberries bubble, the filling will be way too thin and likely ooze out onto your plate after slicing. DISCLAIMER: It's not the recipe - it's the baker ;-)
INGREDIENTS:
- Chilled pie dough (Mürbeteig x2) for both top and bottom (22cm / 9" pie tin)
- 100 grams granulated sugar (adjust based upon berry sweetness)
- Tablespoon sized piece of Irish Moss
- 2 teaspoons freshly grated lemon zest
- 1/8 teaspoon ground allspice (a pinch)
- 1/8 teaspoon ground cinnamon (a pinch or two)
- 1/8 teaspoon kosher salt
- 1kg or 6 cups fresh blueberries (washed and dried)
- 1 tablespoon butter, cut into small squares
- 1 egg (for the egg wash)
- 1 tablespoon heavy cream or milk
