A blueberry requires little effort, considering time is not spent in cutting or peeling the blueberries that go in the...
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blueberry requires little effort, considering time is not spent in cutting or peeling the blueberries that go in the pie. One of the best things is that for this recipe is whether they are fresh or frozen blueberries, both work well. The only areas that require the most attention to detail are making the pie crust and lining the pan before baking.
Ingredients
Crust
2 ½ cups flour
3 ½ tablespoon icy water
½ teaspoon salt
1 egg white (whisked till its foamy)
10 tablespoons butter
½ tablespoon lemon juice
½ cup vegetable shortening
Filling
4 ½ cups blueberries
¾ cup caster sugar
1 teaspoon cinnamon
1 ½ tablespoon lemon juice
3 tablespoon orange jam or marmalade
2 tablespoon crystallized ginger chopped finely
½ tablespoon brown sugar
2 tablespoon pumpkin spice
¼ cup tapioca powder
Directions
Crust
Mix the water and lemon juice, and set it aside in the fridge so it stays cold.
Whisk the salt and flowy together, and pulse the butter and shortening into the flour. The texture should be of fine sand once completely combined.
Add half the lemon juice and water into the flour mixture and use a fork to combine.
Add the rest of the water and knead together.
Roll into two balls and let it chill in the fridge.
Filling
Toss the lemon juice into the blueberries until coated completely.
Stir together the tapioca, sugar, cinnamon, ginger, and pumpkin spice before adding it to the blueberries and mixing completely.
Melt the butter in a pan and mix in the orange jam or marmalade. Add it to the blueberries and mix.
Let it rest until the blueberries soften and need to be used.
Assembling The Pie
Start preheating the oven to 425’F and line a baking sheet with parchment paper.
Flour a countertop and take one of the crust dough balls and roll into a 13-inch disk on the counter.
Shift the pie dough to the pie plate and fit it into the shape of the plate without stretching out the dough.
Trim the sides leaving ¾ of an inch to be able to fold over.
Brush the dough with the foamy egg whites from before, including the overhanging sides. Let it sit in the fridge so that the dough does not go soft.
Roll out the second ball of pie dough into a similar 13-inch disk size and cut into strips that are one inch wide.
Remove the pie plate from the fridge and pour in the blueberry filling and spread it until it is even on the top and packed in properly.
Take the one-inch wide strips and use them to create a lattice top or any design of choice on top of the blueberries.
Seal all the sides of the pie, being careful to not leave an opening. Trim the leftover pieces and smooth out the edges.
Use the remaining egg white foam and the brush across the dough evenly, including the sides.
Sprinkle the cane sugar on top of the dough evenly.
Set the pie on the lined baking sheet and place it in the oven for at least 18 to 20 minutes. Continue at this temperature for another 5 minutes if it has not started changing colors.
Reduce the temperature to 375’F without opening the oven door, and bake it for another 50 minutes or until the dough has browned and the filling starts bubbling.
Remove the pie from the oven and let it cool on the wire rack for at least 15 minutes, so it is easier to cut and take out a piece.
Serve while the pie is still warm, with vanilla ice cream and a drizzle of salted caramel.
Being able to make the perfect blueberry will take time. Getting a hang of the recipe, figuring out what tastes works best for the pie baker. How the pie comes out also depends on the oven and how the settings of the oven work. So, all it requires is patience and an overwhelming amount of blueberries, butter, and flour. Another piece of advice would be, practice makes perfect, and if there are leftovers left, they can be used in making something new. Hopefully, after this, at least knowing how to bake a blueberry pie section is covered. And don't worry, everyone, including the kids, will love this delicious pie!
