1 Prepare the underside crust: Remove a dough disk from fridge and let sit for five to 10 minutes to take the coolness off.
Place it on a flippantly floured clear, flat floor. Roll it out right into a circle about 13 inches vast.
Place the rolled out dough on to a 9-inch pie pan. Trim the perimeters to half of inch over the sting of the plan. Place within the fridge to relax.
2 Make the blueberry filling: Place the blueberries, sugar, cornstarch (or flour or fast tapioca), cinnamon, lemon zest, and lemon juice in a big bowl. Gently stir them in order that all the blueberries are coated with some sugar and flour.
three Fill the underside crust with the berries: Remove the underside crust from the fridge and place the sugar coated berries into the pan.
four Roll out the second dough disk to the identical measurement and thickness as the primary. Place on high of the berry filling.
Tuck the highest dough over and below the sting of the underside dough, and crimp the perimeters together with your fingers.
Place in fridge whilst you make the egg wash.
5 Preheat oven to 425°F.
6 Brush high of pie with egg wash: Whisk egg and milk collectively to make an egg wash. Brush the highest crust with egg wash. Score the pie on the highest with four cuts (so steam can escape whereas cooking).
7 Bake: Place the pie on the center rack of the oven with a foil or Silpat lined baking pan positioned on the decrease rack to catch any filling that will bubble over.
Bake for 20 minutes at 425°. Reduce warmth to 350°F and bake for 30 to 40 minutes extra or till juices are effervescent and have thickened.
Transfer to a wire rack to chill. Let cool utterly earlier than serving.
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