Bake a Blueberry Pie

Edited by Pia Marie Villamante, Eng, Lynn, Anonymous and 3 others

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A pie is a dish usually made of pastry dough that contains a filling of different kinds of sweet or savory ingredients. In this case blueberry, although you can substitute almost any other berry in this recipe. There are various kinds of pie, namely apple pie, pumpkin pie, egg pie, pecan pie and many more. But what will be discussed here is how to make a delicious blueberry pie.

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Filling

Ingredients

  1. 1
    1/2 cup sugar
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  2. 2
    2 tablespoon butter
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  3. 3
    6 cups fresh blueberries, should be rinsed and stems are removed
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  4. 4
    1 tablespoon lemon juice
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  5. 5
    1/4 cup all-purpose flour
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  6. 6
    1/4 teaspoon cinnamon
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  7. 7
    1/2 teaspoon lemon zest
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Procedures

  1. 1
    Mix the following ingredients, blueberries, lemon zest, all-purpose flour, cinnamon, sugar and lemon juice in a bowl.
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  2. 2
    Then pour the mixture in the prepared pie plate.
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  3. 3
    Dot with butter pieces.
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Egg Wash

Ingredients

  1. 1
    1 egg
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  2. 2
    1 tablespoon of milk powder
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Procedure

  1. 1
    Whip egg and milk together to make an egg wash.
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Crust

Ingredients

  1. 1
    2 cups All-Purpose Flour
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  2. 2
    1 teaspoon Iodized Salt
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  3. 3
    2/3 cup Butter or Margarine
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  4. 4
    6 tablespoons Cold Water
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Procedures

  1. 1
    Heat oven to 420 degrees F.
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  2. 2
    In a large bowl, sift together flour and salt.
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  3. 3
    Using a cutter, pastry blender or fork, cut in the margarine or butter until the mixtures forms a coarse crumbs.
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  4. 4
    Add cold water one tablespoon at a time then mix with fork.
    Repeat until the last drop of the cold water and the dough takes form on its shape.
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  5. 5
    Form two balls out of the dough.
    The first ball of dough needs to be larger than the other one.
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  6. 6
    Roll the bigger dough in a floured surface, flatten until it fits the size of the base of the pie place.
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  7. 7
    Transfer the rolled pastry to the pie plate.
    Trim the excess or hanging pastry at the edge using scissor or knife. Make sure to leave at least (1) one inch of the pastry hanging over the edge.
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  8. 8
    Prick the bottom and sides using a fork or knife.
    This will prevent the bubbling of the pastry. It is done to incorporate air and for the heat to evenly cook the pie.
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  9. 9
    Pour in the blueberry filling.
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  10. 10
    Top it with the other crust (rolled and flattened).
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  11. 11
    Trim the edges and leave also at least (1) one inch of the pastry hanging.
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  12. 12
    Pinch together the overhang pastry from the bottom and top crust.
    Fold or roll them together to seal the filling inside and to form a decorative edge.
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  13. 13
    Cut at least 4 inches cross (X) in the center of the top pastry crush before putting it in the oven.
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  14. 14
    Brush the top with the egg wash.
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  15. 15
    Place the pie on the middle rack of the oven to catch any filling that may bubble over.
    Bake for 20 minutes at 425 degrees F.
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  16. 16
    Reduce heat to 345 degrees F and bake for 20-40 minutes more until the juices are bubbling and have thickened.
    Transfer to a tray to cool.
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  17. 17
    Serve after cooling.
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Notes

  • Keep in mind that the blueberry filling will likely be high in the beginning but should settle some when it cooks. Don't worry about the change in height. The dough should settle with the filling.
  • If you do not have a clean work space to roll the dough, you can use a cling wrap.
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  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.
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Article Info

Categories : Noindexed pages | Desserts

Recent edits by: Graeme, Rafah Perlado, Anonymous

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