Last week, I went blueberry picking with a friend. We did what friends do, got to chatting, and before I realized it, I had seven pounds of blueberries! Considering there are only two people in my household, it’s going to take awhile to get through seven pounds of blueberries. So summer baking, it is!
After some internet research, I chose a highly-rated recipe simply because it was low maintenance. You don’t have to do anything to the berries except toss them in a few dry ingredients. I could even use a frozen pie crust from the store. And if this recipe turned out to be a keeper – which it did – I could also use frozen berries in future endeavors.
Admittedly, I’m not a very experienced pastry baker. This was my first lattice top, and I got so intently focused on making sure my strips were the correct lengths that I didn’t pay enough attention to weaving the lattice correctly. I didn’t realize it until after I’d crimped the edges, also rather poorly.
But it tasted great! I’ll work on appearance later. In the meantime, we’ll just call this “the rustic look”…
(Original recipe: Allrecipes)
3/4 cup white sugar
5 tablespoons cornstarch
1/4 teaspoon salt
4 cups fresh blueberries
1 recipe pastry for a 9-inch double crust pie
1 tablespoon butter
1 tablespoon lemon juice
1 egg, white only
1 tablespoon decorative or sparkling sugar
Preheat oven to 375 F.
Mix sugar, cornstarch, and salt. Pour over blueberries and gently toss.
Line a pie dish with one pie crust and pierce the bottom with a fork. Pour the berry mixture into the crust, and dot the top with butter.
Cut remaining pastry into 1/2 – 3/4 inch wide strips and make a lattice top. Crimp and flute the edges. Brush the lattice top with egg white and sprinkle with decorative sugar.
Cover edges of the pie with foil to prevent burning. Bake for 45 minutes.
Remove the foil, and bake for another 15 minutes, or until crust is golden brown and the filling is bubbling and visibly thicker.
Remove pie from oven and allow to cool for at least 1 hour before cutting into it. This will allow the cornstarch to properly set the berry mixture.