Hello fresh blueberry pie! This was tangy and sweet, a lovely treat to enjoy with this cold weather we're having. I say that - but take into account, this is Georgia. Cold is relative. We actually served this up as part of our Christmas dinner, but I just took forever to get around to posting it!
I really took those two weeks around the Holidays "off". It was a lovely break and much needed down time that I, for once, didn't pack too full of random outings and adventures and commitments. Don't get me wrong - we still went to Game Night, rode a train on New Year's Eve, hosted Christmas day, and New Years Day meals with family, went out for a concert and dancing with friends, and dinner with friends and their son who was in town for the Holidays. In between that, it was good 'ol down time messing up the kitchen, cleaning up the kitchen, chores, clean up, and some Netflix binging! Now we're back to the routine, though still in the adjustment phase of routine. Back to work and ballet lessons and keeping up with the laundry. And I am grateful for each day, and for pie.
Blueberry Pie from Natasha's Kitchen
Double crust pie (see recipe below)
6 cups blueberries, rinsed and well drained (2 lbs or 32 oz)
1 tsp lemon zest from 1 lemon
2 TBS lemon juice freshly squeezed
4 1/2 Tbsp all-purpose flour
1/2 cup granulated sugar
1 tsp ground cinnamon
1 egg + 1 TBS water
- Make sure your dough has been prepped and chilled for at least 1 hour before moving forward with preparing the filling.
- Preheat oven to 375 degrees.
- Roll out first disc of pie dough into approximately a 13-inch circle and lay in your pie plate.
- Combine the blueberries, lemon zest, lemon juice, AP flour, sugar and cinnamon in a medium sized bowl. Gently toss until ingredient mixture is smooth and evenly combined. Pour filling over prepared crust.
- Roll out your second disc of pie dough into a 12 inch circle, and cut into 10 strips.
- Create a lattice crust over the top of the filling, then trim and crimp the edges.
- Combine the egg and 1 TBS of water into an egg wash, Brush evenly over the lattice topping and edges.
- Bake in preheated oven for 50 - 60 minutes, until crust is golden brown and filling is bubbling.
Double Pie Crust from Natasha's Kitchen
2 1/2 cups all-purpose flour plus more to dust
1/2 TBS granulated sugar
1/2 tsp salt
1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces
6 TBS ice water (6 to 7 TBS)
- Combine the flour, sugar, and salt in a medium to large bowl. Whisk to combine.
- Cut the butter in using a pastry cutter until mixture resembles coarse peas.
- Slowly add water in, a few tablespoons to start with. Blend with a fork, and only add enough water until mixture comes together smoothly and is no longer dry - you don't want the dough to be "wet".
- Separate into two discs, cover with saran wrap, and refrigerate for at least 1 hour.
- Lightly dust your surface and rolling pin with flour before rolling out to help prevent sticking, add more as needed.