It’s Pi day! And no, I didn’t spell that wrong. Today is 3/14, the first 3 numbers for Pi. The Greek letter that is a symbol in mathematics to represent a constant – the ratio of the circumference of a circle to its diameter. It’s an irrational and transcendental number, i.e. it will go on infinitely without repetition or a pattern. Have I bored you yet? Sorry… On to the Pie. In honor of Pi Day, I decided to bake a pie I had never had before, a blueberry pie. A Lattice-Top Blueberry Pie to be exact. Yes, I never had Blueberry Pie until I made this one. I must say, I am not a big pie eater, especially fruit pie. I always feel like they are going to be super sweet. What made this pie a hit amongst those who tried it was the fact that it wasn’t super sweet. Something I was quite happy about as well.
I’m not a fan of making pie crust from scratch so I buy Pillsbury refrigerated crust. I find it works just as well as homemade crust – I am sure there are plenty of you shaking your heads at that comment right now – and its super easy to use to make a decorative crust. And another plus, clean-up is a cinch! So after letting my two crusts (one for the top and one for the bottom) come to room temperature I rolled out what would be the bottom into a 13 inch round; the crust was already a 9-inch round so I had no problem rolling it out the extra few inches. I then fitted it into my 9-inch pie plate.
Next, I made the filling. I combined 7 cups of fresh blueberries with sugar, cinnamon, cornstarch & lemon juice.
I then poured the mixture into the pie plate.
To make the lattice top, I started by rolling out the other half of the pie crust into another 13-inch round. Then using a fluted pastry wheel I cut the dough into ten 1-inch strips. Thankfully my work mat has 1-inch grid lines on it so cutting out the strips was a breeze. I just had to be sure to cut in a straight steady line.
I placed five of the strips vertically on the pie, evenly spaced.
And then proceeded to fold and unfold the strips to create a lattice pattern.
I then trimmed and tucked in the edges of the crust and crimped it with a fork.
Next, I brushed the pie with an egg yolk-heavy cream egg wash and sprinkled sanding sugar on top.
And after refrigerating the pie for about a half hour in the fridge I placed it on a parchment lined baking sheet and baked it in a 400 F preheated oven for about 20 minutes, until the crust began to brown, and then lowered the oven to 350 F and continued baking the pie for about another hour, until the crust was a deep golden brown and the juices began to bubble. I kept the pie tented with aluminum foil for most of the baking time, removing it for the last 30 minutes of baking so the crust wouldn’t brown too quickly.
Lattice-Top Blueberry Pie
Pie Crust – Bake your own or store bought
2 pounds (about 7 cups) fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 large egg yolk, for egg wash
1 tablespoon heavy cream, for egg wash
Sanding sugar, for sprinkling
Preheat the oven to 400 F.
On a lightly floured surface roll out half of your pie crust into a 13-inch round about 1/8-inch thick. Fit dough into a 9-inch pie plate.
In a large bowl combine the blueberries, sugar, cornstarch, cinnamon and lemon juice. Pour the mixture into the pie plate, piling in the center.
On a lightly floured surface roll out the other half of your pie crust. Once again into a 13-inch round about 1/8 inch thick. To make the lattice, cut the dough into 10 1-inch strips using a fluted pastry wheel or a pizza cutter. Carefully place the strips on the pie weaving into a lattice pattern. Trim the dough to a 1-inch overhang and fold the edges under, then crimp with a fork.
In a small bowl whisk together the egg yolk and heavy cream for the egg wash. Brush on top of the dough strips and then sprinkle with the sanding sugar.
Refrigerate or freeze the pie until firm, about 30 minutes.
Place the pie on a parchment lined rimmed baking sheet and bake until the pie begins to brown, about 20 minutes. Reduce the heat to 350 F and continue baking until the crust is a deep golden brown and the juices begin to bubble, about an hour. If the crust begins to brown too quickly tent the pie with aluminum foil.
Transfer to a wire rack to cool completely before slicing in.
Recipe from Martha Stewart Pies and Tarts Book