Fresh Blueberry Pie
- pastry for double crust 9-inch pie
- 1 cup C&H® Granulated Sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon lemon rind, grated (optional)
- 1 tablespoon lemon juice
- 4 cups fresh blueberries, washed
- 2 tablespoons butter
- milk, for brushing
- C&H® Granulated Sugar , for sprinkling
Preheat oven to 375°F. Line 9-inch pie pan with half of pastry; set aside.
In large bowl, combine sugar, flour, lemon rind (if using) and lemon juice. Add blueberries; gently toss to coat. Spoon blueberry mixture into pastry-lined pie pan and dot with butter. Top with lattice. Trim and flute edges. Brush top with milk and sprinkle with sugar.
To prevent overbrowning, cover edge of pie with aluminum foil. Bake 25 minutes. Remove foil. Bake additional 25 to 30 minutes or until top is golden brown. Serve warm or cool.
One of the prettiest ways to dress up a fruit pie is with a lattice top. Make enough dough for a double-crust pie, and roll out the top crust. Using a pizza wheel or sharp knife, cut the circle of dough into strips about 1/2 to 3/4 inch wide.
Simple lattice top
Using the shortest strips on the outside edge and the longest in the center, lay them across the pan about 1/2 inch apart, half vertically and half horizontally.
Woven lattice top
Lay half the strips on the pan, then pull every other strip back. Place a short strip across, return the pulled-back strips to their original position, and pull back alternate strips. Continue weaving the strips until they’re all used.
Sealing the edge
After you’ve filled a single or double-crust pie, seal the edges by pinching or crimping. To pinch, gather the dough along the rim between your thumb, index, and middle finger, making a regular pattern. To crimp, press a fork’s tines along the rim.