On the 4th of July, Handsome and I went to pick blueberries. I used to go spend about 3 weeks with my grandparents every summer in Louisiana when I was younger and we would always go pick blueberries. We would come home with bags and bags of blueberries and my Granny would make delicious blueberry jam, among other things. So, when I found out we had a blueberry farm near us here in East Texas, I knew we had to go! So we set out on the morning of July 4th and arrived at a completely packed blueberry farm! We were a little discouraged but ended up with a small basket full and bought another bag in the store. I knew the first thing I wanted to make was a blueberry pie! So that afternoon, for our cookout that night, I made a delicious blueberry pie with a lattice crust. I cheated a little and bought the Pillsbury pie crusts (why not, they are SO delicious) but the rest is completely homemade and picked by hand! My favorite pie has always been apple with some ice cream but I think this pie may trump it!
6 cups of fresh blueberries (you can use frozen but make sure to thaw and rinse them!)
1/2 teaspoon of lemon zest
2 tbsp of lemon juice
1/2 cup flour, for thickening
3/4 cup white sugar
1 tbsp of cinnamon
2 tbsp of vanilla
2 ready made pie crusts
2 tbsp white sugar
Preheat oven to 400 degrees. Grease a 9in pie plate. Roll out one pie crust and lay it over the pie plate. Use your fingers to press the pie crust against the bottom and inside edge. Then, you can either trim the pie crust off the edge to make it a flat crust or use your fingers to crimp it in a more traditional manner. Here is a nice tutorial on how to make a crimped edge. Refrigerate until ready to use.
Mix together the blueberries, flour, lemon zest, lemon juice, vanilla, sugar, cinnamon gently. Pour mixture into the prepared pie plate. Dot with a few pieces of butter (if you want). Take the other pie crust and lay it out on the counter. Take a knife and cut strips into the crust. Then proceed to make a lattice top on the pie. (You can also just lay the other crust on top of the pie and just cut a few slits in the top.) When finished, crimp the edges together with your fingers. Whisk the egg and then brush the top of the pie with the egg wash. Then sprinkle the top with white sugar.
Refrigerate for up to 30 minutes then bake for 50 minutes. After baking, let cool for at least 2 hours. It will help the pie solidify so it doesn’t make the crust all soggy.