Blueberry Pie Recipe

This is one easy pie to make. Just follow my directions.

6 cups fresh blueberries (I like lots of fruit in my pies. Depending on the size of your pie pan, use 8 cups and up the recipe.)
1/2 t lemon zest
1 T lemon juice
1/2 cup granulated sugar
1/4 cup AP flour
1/4 t cinnamon
2-4 T unsalted butter
1 T Blackberry liqueur (optional)

Preheat oven to 425F.

First prepare the crust and chill pie bottom in the refrigerator.

Mix blueberries, sugar, flour, cinnamon, lemon zest and juice and liqueur in a bowl. Pour into the chilled pie pan (with bottom crust.) Dot with pieces of butter. Put the top of on the pie, fold over the bottom and crimp edges down with a fork to make a seal.

Wisk 1 egg and 1 tablespoon of milk to create a wash. Then gently brush the pie top and make small slices in the top crust for vents. Since I always cut my pies into 8 slices, I like to put the vents radiating out from the center as a marker for where to slice the pie.

Bake the pie for 20 minutes and then reduce the heat to 350F and continue baking for 30 minutes or until the top is a golden brown color. Let the pie cool to room temperature before cutting.



Since I found this pie to be very tart. I like to make a nice Chantilly cream with about 1.5 ounces of blackberry liqueur. I usually just eyeball the amount of blackberry liquor. To make the Chantilly cream I whip together

2 cups of heavy whipping cream
1/4 cup sugar
1.5 oz blackberry liqueur

And please, use the expensive blackberry liqueur