There’s nothing I love more than blueberry pie in the summer. But a good recipe can be elusive. This one is simply perfect… And perfectly simple. It’s summer on a plate and so much easier than you think.
· 2/3 c granulated sugar
· 1-1/2 oz. (1/3 c) unbleached all-purpose flour
· 1 tsp. finely grated lemon zest plus 1 Tbs.
· Juice (from 1 medium lemon)
· Big pinch table salt
· Scant pinch of ground cinnamon
· 6 c (30 oz.) fresh blueberries, rinsed and thoroughly dried
· 1 large egg
· 2 tbsp coarse sugar, such as turbinado or white sanding sugar
· 1 box store-bought piecrust. I love Trader Joe’s frozen rolled crusts, thawed. Or two homemade crusts.
1. Position rack in center of oven and set foil-lined heavy-duty rimmed baking sheet on rack. Heat oven to 425°F.
2. Line pie dish with one crust.
3. In large bowl, combine sugar, flour, lemon zest and juice, salt and cinnamon. Add 1 c blueberries and crush them into dry ingredients with potato masher or fork to make paste.
4. Add remaining berries and toss to coat.
5. Scrape filling into crust with rubber spatula, spreading evenly.
6. Place top crust over top in lattice pattern, or flat, with slits cut for ventilation.
7. Crimp edges to seal. In small bowl, beat egg and 1 tbsp water til blended.
8. Using small pastry brush, brush egg mixture evenly over top and edges, and sprinkle generously with coarse sugar.
9. Put pie on the heated baking sheet and reduce oven temp to 375°F.
10. Bake til the edges are pale golden, about 30 minutes, then cover edges with foil and continue to bake until crust is golden-brown and filling is bubbling about 2” from the center, 80- 90 minutes.
11. Cool on a rack to room temp.
12. It’s best on the day it’s made, but you can make it up to 1 day ahead and store it, covered when cool, at room temperature.