I went to the market this morning and it was overflowing with all good things: strawberries, cherries, peaches, blackberries, raspberries and of course blueberries. I love how small and flavourful wild blueberries are and they’re perfect for pie. Typically, I’ll buy about half wild and half regular so I don’t drop $30 on them and the pie is still delicious (of course).
This pie is super juicy, so to avoid a soggy crust, try sprinkling a bit of flour and sugar (1 tsp each) on the inside of the crust before pouring in the filling). It will keep it crisp and flaky.
This pie just screams summer and is perfect post BBQ with ice cream (or post-Summerlicious 3 course meal like I’m about to do tonight…Treat yoself!)
- Prepared crust for double crust pie (see recipe in my rhubarb pie post here or blood orange pie here)
- 1 small granny smith apple
- 5 cups blueberries (~2.5 pints)
- 2 tbsp fresh squeezed lemon juice
- 1/2 cup plus 1 tsp sugar
- 1/4 cup packed brown sugar
- 3 tbsp ground arrowroot
- 1/2 tsp allspice
- 1/2 tsp sea salt
- 1 tsp flour
- 1 egg whisked with 1 tsp water
- Raw sugar, optional
Follow pie crust steps here and have it ready to be filled.
Peel and shred apple with large holes on a grater.
Mix apple with blueberries, lemon juice, 1/2 cup white sugar, brown sugar, arrowroot, allspice and salt in a large bowl.
Sprinkle 1 tsp each of sugar and flour at the bottom of your crust and mix around with your fingers. Pour in filling just to the rim of the top of the crust, being careful not to overfill (so the juices won’t overflow). Arrange lattice on top according to your preference and crimp crust using your thumb and pointer finger on one hand and thumb on the other to push and pinch, or follow steps here.
Chill pie in fridge for 10 minutes and preheat oven to 425F. Place a baking sheet on the bottom rack of the oven.
Remove pie from fridge and brush with your egg wash (this will make your crust nicely browned) and sprinkle with raw sugar.
Bake on the baking sheet on the lowest oven rack until crust is set and starting to brown (~20 minutes). Lower heat to 375F, move pie and baking sheet to the middle rack of oven and bake until the crust is golden brown and juices are bubbling (~30-35 minutes). Allow pie to cool for 2 hours on wire rack.
Recipe adapted from Four and Twenty Blackbirds