You might remember from this post that I was picking blueberries for a blueberry pie contest at our local farmers market. Unfortunately I didn’t win but it was so much fun! While this might not be crowned as the winner of the West Windsor’s Farmers Market…it’s a pretty delicious pie and I’m sure your family will agree! I was specifically searching for a recipe that had lemon in it because I thought it would be such a nice balance to the blueberries, and it definitely is. To see the full recipe from Inspired Taste click here (or see below). Ingredients:
•Your favorite pie crust, for crust and lattice
•2/3 cup to 3/4 cup granulated sugar (adjusted according to sweetness of berries)
•1/4 cup cornstarch
•2 teaspoons freshly grated lemon peel
•1/8 teaspoon ground allspice
•1/8 teaspoon ground cinnamon
•1/8 teaspoon kosher salt
•6 cups fresh blueberries from Terhune Orchards
•1 tablespoon butter, cut into small squares
•1 egg yolk
•1 tablespoon heavy cream
•1 tablespoon coarse sugar
1) Roll out half of the pie dough to fit an 8- or 9-inch pie dish. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
2) Being careful to not stretch the dough, fit into pie dish and trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
3) Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.
4) Once you interlace the lattice crust over the pie filling, place the butter over the open areas of the lattice.
5) Then, make an egg wash by whisking the egg yolk and cream together and brush over the pie dough. Sprinkle sugar over the crust.
6) Place pie in the fridge for 20 minutes minutes before baking for 20 minutes at 400 degrees F on the lower third of your oven. Then reduce heat to 350 degrees F and bake for another 35-40 minutes until crust is golden and filling is bubbling. (Baking on the baking sheet will catch any drips from the pie as it cooks.) Cool for 2-3 hours before serving so filling can set.