Rabbi Louchheim's Blueberry Pie
Servings: 8 slices
Print Recipe
Ingredients
Blueberry Filling
- 6 cups fresh blueberries
- ½ tsp lemon zest
- 1 Tbsp lemon juice
- ¼ cup all-purpose flour for thickening
- ½ cup sugar
- ¼ tsp cinnamon
- 2 Tbsp butter, unsalted and cut into small pieces
Egg Wash
- 1 egg
- 1 Tbsp milk
Instructions
Blueberry Filling
- I prefer homemade. If you make it yourself, substitute vodka for water which guarantees lower gluten(hardening) and greater flakiness. You need enough for dough in a 9-inch piepan and a top crust.
- Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough. Place on top of the filling. Cut openings on top. Brush entire surface with egg wash, making sure it does not pool. Place back in the refrigerator for 30 minutes.
- Preheat oven to 400 degrees. Bake for 20minutes and then reduce oven to 350 degrees. Continue to bake the pie for 35-45 minutes or until the crust is golden brown and the juices are bubbling. If the edges are browning too quickly, you may cover with foil.
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