Fresh blueberries, aren’t they great?! And this recipe is so easy to make, you’ll be using it a lot in blueberry season. It comes to you, courtesy of Andrea Giang (from her Cooking with a Wallflower blog, which I follow). I’ve made only a few minor changes to Andrea’s original recipe, which has a beautiful braided lattice on top.
Here’s my version:
This recipe will take about 90 minutes to make and bake, but then at least 3 hours to cool, so you’ll need to plan in advance!
To make the pie, you’ll need three one-pint containers of fresh blueberries; two pie crusts (I used Pillsbury prepared crusts since we’re at the beach and I wanted to simplify the process); 1/2 cup granulated sugar; 1/4 cup light brown sugar, packed; 3/4 cup regular flour; and 1 tablespoon of cold butter.
Move the top oven rack to the middle position and pre-heat the oven to 400 degrees, Fahrenheit.
Carefully unroll the pie crust (or making your own), then press it into a pie pan and crimp the edge.
Cover with a damp paper towel and set in the refrigerator to stay chilled.
Now, pour all the blueberries into a large colander and rinse.
Pour the blueberries into a large bowl and pick through them to remove any debris and make sure all the stems are off.
Measure out the granulated sugar, brown sugar, and flour.
Pour them into a small bowl and stir well to blend.
Reserve 1/4 cup of the mixture, then pour the rest over the blueberries and stir gently with a wooden spoon or silicon spatula to blend.
Spread the remaining 1/4 cup of sugar-flour mixture onto a silicon mat, then unroll the second pie crust on top, then flipping it (gently!) so that the sugary side is on top. Now, cut the crust into strips (mine were about 1/3-inch wide).
Remove the pie crust from the fridge and gently pour in the blueberries, spreading them with the spatula to make sure they’re evenly spread. Starting with the longest strips, take one pastry strip at a time and place the strips on top of the blueberries, weaving them so that they form a basket weave.
Keep doing this, alternating vertical and horizontal, until all the strips have been used.
With a sharp knife, trim the strips so that they’re even with the edge of the pan, then tuck them under.
Cut 1 tablespoon of cold butter into tiny cubes, no more than 1/4-inch square.
Tuck a tiny butter cube under the lattice, scattering the butter all across the top. As Andrea said in her recipe, this will keep the blueberries from bubbling up all over the crust. (I was skeptical, to be honest, but she’s right! It worked!) Place the pie pan on a large baking sheet that’s been covered with aluminum foil.
Put in the hot oven and bake at 400 degrees F for 20 minutes, then lower the heat to 350 degrees and continue baking for another 30 minutes. Remove from heat and place on a wire rack to cool.
You’ll need to let the pie cool for at least 3 hours so that the filling firms up before cutting. Serve plain or with whipped cream or vanilla ice cream, whatever you prefer!
We had guests over for dinner the other night, and served this for dessert — it was a hit, all around! The yummy taste of the blueberries really shone through, with just the right amount of sugar (i.e., not too much!). Enjoy!