Beauty of a Blueberry Pie

The latest batch of pies seem to be coming from Serious Eats, and they have been excellent. Just the right blend of sugar and fruit. Or maybe it’s that I am getting really excellent fruit here in New Mexico.

Either way, this pie turned out wonderfully.

I urge you to make it.

INGREDIENTS:

• 1 recipe for pie dough, 2 crusts. (I have two here or use your own)
• 2 pints blueberries.
• zest of one lemon
• 3 tbsp cornstarch
• 1/2 c sugar
• one egg beaten for a “wash” on the top crust
• some sugar for dusting the top

INSTRUCTIONS:

1. Preheat oven to 425°
2. Clean the berries and set aside in a bowl.
3. Mix the lemon zest, cornstarch and sugar together and then pour over the berries, mixing carefully so as not to break any berries.
4. Pour into the bottom crust.
5. Cut some vents in the top crust and attach it, fluting the edges to prevent bubble over.
6. Brush the top with the egg wash and sprinkle with the sugar.
7. Place in oven for 20 minutes, rotating once.
8. Reduce the oven to 350° and continue baking for about 25 more minutes, or until juices are thick and bubbly.
9. Cool on a rack.

SERVES: 8

NOTES: you can use frozen berries, but thaw first.

SOURCE: Serious Eats.

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