One of my favorite places ever is a farmer's market. I don't know what it is about them, but I adore them. I love the pretty mason jars full of jewel colored fruit preserves, the handmade jewelry, the fresh baked bread and the rows and rows of fresh produce. Basically, I am a marketing professionals dream come true. Recently while wandering around the farmer's market Chris Evie and I stumbled upon cartons of beautiful plump fresh blueberries. I don't even like blueberries, but I had to buy them. While a cobbler was planned a fresh blueberry pie is what ensued and even this non-blueberry loving girl loved it!
Give it a try and enjoy!
What You Need:
- 1 double pie crust recipe. I use my grandma's recipe when I make my own, but this is also a good one. Other wise I like the pilsbury pie crust rounds.
- 5-7 cups of fresh blueberries, rinsed and drained.
- 3/4 cup and 1 TBS of sugar, divided
- 1/2 cup of all-purpose flour
- ground cinnamon, to taste
- 1 TBS lemon juice
- 1-2 TBS of butter
- 1 egg
- 2 TBS milk
What You Need to Do:
- Preheat your oven to 425 F
- Grease a 9 inch pie plate and put one pie crust in the bottom.
- In a large bowl toss blueberries, 3/4 cup of sugar, flour, ground cinnamon and lemon juice together.
- Spoon blueberries into the pie plate.
- Cut butter into cubes and sprinkle over blueberries.
- Gently, place second pie crust on top, seal the edges, flute and cut slits in top to release steam.
- Beat egg and milk together to make an egg wash, brush the top and edges of the pie crust with the egg wash, then sprinkle the remaining sugar on top.
- Cover edges of pie crust with strips of foil to prevent the edges from over browning.
- Bake for 40-45 minutes or until crust is golden brown. Remove foil during the last 15 minutes of baking.