Blueberry (Pi)

Happy  π (pi)/ Pi Day everyone !!!  If you remember anything at all about math class way back in the day, we learned that  π (pi)= 3.14, and well, today just happens to be March (3) the 14th, also known as Pi Day. Listen I don´t make these things up you know, for me it was just another excuse to use up some more frozen blueberries, and bake a pie. Although, does one really need an excuse to bake a pie, this blueberry pie was amazing, the only thing missing was a big scoop of vanilla ice cream, to kerplop on top of it.

Blueberry Pie

-Double Pie Crust

6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)

1/2 teaspoon lemon zest

1 Tbsp lemon juice

1/4 cup (about 30g) all-purpose flour (for thickening)

1/2 cup white granulated sugar (100g)

1/4 teaspoon cinnamon

2 Tbsp butter (unsalted), cut into small pieces

Egg wash ingredients:

• 1 egg
• 1 tablespoon milk

Directions

1 Prepare the crust.
Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan.
  Put into the refrigerator to chill for about 30 minutes.
2 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 to the same size and thickness as the first.
Place on top of the berry filling.
Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.
Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 220/ 425°F.
3 Whisk egg and milk together to make an egg wash. (I just use milk, then sprinkle with sugar)
4 Remove the unbaked pie from refrigerator. Brush the top with egg wash.
Score the pie on the top with 4 cuts (so steam can escape while cooking). ( I just cut on little hole in the middle)
Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.
Bake for 20 minutes at  220/425°.
Reduce heat to 180/ 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
Transfer to a wire rack to cool.
 Let cool  before serving.
**** recipe for the filling from here


xo, Diana