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Home » Desserts, Farm to Kitchen

Helen’s Blueberry Pie

By Helen Brody (August 13, 2011)

Mid-July through August is the height of New Hampshire’s blueberry season. Unlike many commercial berry pies that are held together by cornstarch or flour for neat slicing, this one features the flavor of the blueberries. It has little filler, is runny but deliciously fresh fruit flavored. More flour and sugar can always be added if  the texture  is too unappealing but keep in mind that fillers detract from the blueberry taste. I sprinkled coarse sugar over the egg glaze before baking giving the crust a crispy finish. A finer granulated sugar can also be used. The crust left with the glaze alone, will bake-out with a nice sheen and a sprinkle of confectioners’ sugar before serving will give the finishing touch.

Basic pie dough for a 9-inch two crust pie

2 pints blueberries (preferably fresh from New Hampshire)

3 tablespoons flour

3 tablespoons sugar

1/2 teaspoon finely grated lemon zest

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon lemon juice

2 tablespoons butter

1 egg

Preheat oven to 375 degrees. Roll out half the dough for the bottom crust, and place in the pie pan.  Quickly rinse berries, drain. Mix together flour, sugar, lemon zest, cinnamon and salt in a large bowl. Using clean hands, gently fold berries into flour mixture until  they are well covered. Pile the fruit into the pastry-lined pan. Sprinkle lemon juice over the berries and dot with butter. Roll out second crust and lay over berries. Pinch the bottom and top crust together and put three slits in the top crust with a sharp knife. Mix egg with 2 tablespoons of water and brush over pie lightly. Discard remaining egg wash. Bake 30 minutes at 375 and reduce oven temperature to 350 and bake until juices begin to bubble out of the slits in the top of the pie, another 10-15 minutes. If crust becomes too brown around the edges, cover in foil. Allow pie to set for at least 10 minutes before serving

Yield: Six servings

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