Roll out the second half of dough to a similar size as before. Refrigerate while you prepare the lattice crust. Transfer the blueberry filling to the prepared pie crust. Add blueberries and gently toss to combine.
Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Refrigerate while you make the pie filling. The dough should be about 2 inches larger than the dish.īeing careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting and turning the dough a quarter turn as you roll.Ĭheck for the correct size by inverting the pie dish over the dough. Roll out half of the pie dough to fit an 8- or 9-inch pie dish. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. Recipe updated, originally posted June 2013. If time isn’t on your side, you may want to try our Handheld Berry Pies! Our Favorite Apple Pie - with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust You might also enjoy our Strawberry Pie - it’s a little quicker to make and very tasty. Take a look at our Easy Cherry Pie - we can’t decide which we prefer, blueberry or cherry pie.
Serve the pie with ice cream, whipped cream or do what we do and enjoy it plain (I’ve even had it for breakfast ?). Otherwise, the filling will spill out and make the crust soggy.
The most difficult part of making any fruit pie is waiting for it to cool - you need to wait for two to three hours before cutting. Then we bake until bubbling and golden brown. Before baking, we like to brush the crust with a rich egg wash made from egg yolk and cream.
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