So you want to make homemade blueberry pie, eh? Well you’re going to have to make the pie dough first. Give this homemade version a try. Going the extra distance is worth it big time.
For the filling is kinda tricky. It comes down to the natural sweetness of the berry. If its too tart you might want to add in a little more sugar.
Also, if you can’t use fresh berries and only have access to frozen. You will want the thaw the berry’s first to drain out the water. Other then that this is pretty straight forward.
If you want to make the criss-cross pattern you’re going to need to make two pie doughs.
Print Recipe Blueberry Pie
Roll out pie dough and place in a deep dish pie tray. Let rest in fridge while you make the filling. If the butter melts in the dough it will become greasy and messy.
Add all the ingredients into a bowl and mix. Then pour into the pie plate.
Brush the exposed dough and lattice with egg wash.
Sprinkle lattice with coarse sugar.
Put back in fridge for 15-30 min. To firm up. This is a butter thing.
Put pie plate on a tray for 400F on lower rack for 20 min.
Reduce to 350F for 45 min. Look for a golden crust and bubbling filling to know when it's done.
Ya gotta be patient and let the pie cool. The filling will start to firm up. This takes a couple of hours.