The BEST Blueberry Pie

Hello bakers John Canel from Preppykitchen here and today we are making a classic

blueberry

pie packed with flavor topped and cradled with a flaky butter crust and it is simply amazing look at this it holds its shape but is delicious let's get started I made a batch of my dough favorite butter pie dough and let it chill overnight. You can click here for full instructions or you can click the link in the description and it will have all the details, but for now let's move on. take it out when you take it out of the refrigerator, let it get a little closer to room temperature otherwise it will crack a lot, unwrap the suction cup, sprinkle it generously with flour on all sides, spread it out now let's roll it.

Scoop out of the center and add more flour to your rolling pin if it is getting a little sticky and it is imperative that you flour the flour and move it around. I like to turn mine over the flour throughout and like this cake it will have a lattice top that I made. In a double batch of dough, you will have a little leftover, but you can bake it separately for a delicious snack or just store it in the refrigerator for an emergency mini pie dough, whatever you like, if they crack, just throw them together. No big deal, don't worry if the dough isn't completely round, it will be really good once you reach the desired thickness, a little more flour and roll it on the rolling pin.

I think this is the

best

way to transfer it. dough, but you can cut it into quarters, do whatever you want, use your dough machine, okay, unroll it over your pie and now I like to pick it up and move it there, I don't want to stretch the dough because I really think if you do that, it's going to become a little tight, it rises again, bakes and shrinks. Now we can use a knife and just cut. I'm going to use a giant knife because it's available, don't worry about the edge because we're going to hide that with our lattice top, so just cut around the cake pan, okay, all of this can be used for decorations if we want later, I'm just going to tamp it down, make sure it's all there, and stick it in the freezer to chill. while we work on our filling for the filling, I have five cups of fresh blueberries, look at these guys, you can use frozen blueberries if you want, you have to add maybe an extra half cup or something like that.

Alright, I really like a little lemon. Making all my pies I feel like it wakes them up apple pie

blueberry

pie strawberry pie that works otherwise all that sugar feels a little boring even if the blueberries have a little flavor and they do but it's not like lemon to me blueberries I'm going to zest a lemon, it's already beautiful, that yellow, the blue, incredible, let's add how many tablespoons is this, one tablespoon two, I don't know, let's make those three full tablespoons of lemon juice. I'm going to add half a cup. of sugar now take out a quarter cup or 30 grams of cornstarch, this is our thickening agent and it will really help the cake from being a watery mess now let's throw this in, throw those blueberries in, this is like this simple cake filling , just move things around so that all the sugar, cornstarch, lemon juice and zest really mix together and you get a sticky, smooth, moist blueberry filling, okay, that's great, okay, let's put that aside and then let's fill our pie crust, so pull that out.

Take the pie dough out of the freezer and just pour in those blueberries, spread them out a little bit and I like to make sure that all that lemon thickening agent comes out of the bowl into the filling and spreads out now, just flatten it out. Make sure you don't have any gaps in the cake where there is a gap between the blueberries, because if that happens when the lattice is baking, it will collapse and not look as pretty, but it will still be delicious. Go back to the refrigerator now just to stay cold while we work on our trellis.

I have batch number two of pie dough that I just started rolling out, same as before, keep moving, that's the main thing with pie dough that you can't put down. stay put, otherwise things get sticky and you get frustrated. I don't have much control over this one, but it would be great if it rolled out into a perfect square so I could cut nice, pretty strips. I don't think that's going to happen. although it feels like it's making a very luxurious pizza which is good, any cracks can come together and right now we're going to cut our strips.

I'm going to use maybe an inch and trade it in if you want, super super thin, second hand if you want. super thin strips, just be careful because they become more difficult to work with if you look at those really beautiful cakes on Instagram, the key is how they are baked, you will notice that you see a lot of incredibly beautiful raw cakes because they tend to fall apart By the way, during baking no all the strips have to be the same size, so don't worry or panic if you have some thinner or thicker ones, just say that it was part of the plan all along before adding my lattice.

I'm going to grate about two tablespoons of butter directly over this, it will melt there and make it so much more delicious. This is optional, although not necessary, so to make the trellis, you are going to place the first row and you can have as much or as little space as you want, it is really up to you. I tried to be really ambitious once and make a chevron pattern during a Facebook live video and it didn't turn out well. I had to start from scratch because even though I knew what I was supposed to do, I totally lost count and it was kind of a disaster, just to be totally honest, okay, now you're going to lift every two strips to the middle of one , two, three and place the trellis there nice and put it right back in and then you'll repeat that process with the alternating strips.

We're almost done with one side. Okay, this will be one, two, three, four. Make a small strip here to finish, our lattice is complete. Now we have to deal with the border, it's up to you how to do this. I'm going to trim my edges. I'm going to put this in the fridge for a few minutes and see if I can braid it if I can't. We're just going to curl it, so be patient, okay, I've got my three strands. The problem is that I am horrible at braiding. Okay, but let's try it. Ideally I would start in the middle, but I always lose count when I do that. so that's not going to happen, just moving them back and forth, okay, so one, two, oh I'm getting it and I know the pattern will be enough for a third anyway, this is what it would look like if I had the patience to do the rest of the braid, but no, I just don't do it, so I'm going to push it to the side and what we're going to do now is join our pie dough at the end so it stays together. a knife to trim off some of the overhang, this cake pan actually has a very narrow lip, most of yours will have a larger one for the crimp to rest on, you can take a little bit of the excess and just flatten it out to give it more hold, so now if you want, you can just curl it a little bit with your fingers just for the smallest detail, not like that braid, just run it with two fingers on one side or your thumb and your index finger and your other index finger and just curl it. crimp crimp this will help everything stay together and I think it gives it a nice finishing touch, very homey but wonderful.

We're going to brush the entire surface with a beaten egg, mix one egg and a tablespoon of cream in a small bowl to make it a nice, uniform consistency and we're going to brush this on top, the beaten egg will give it a bright golden color and it will also act almost like a little bit of glue to hold everything together, it will seep into those corners of the lattice. and I like to use a smaller brush for this so it's a little more precise and doesn't damage the base of the cake. It's much easier to add a beaten egg onto a cold pie crust because it won't move with the brush you want.

Try to hit every bit of the cake batter with the egg wash because any absence of egg wash will be very visible as a totally different color and texture, at the same time, you don't want to smother it in egg wash and have giant puddles. of egg. I'm going to finish this with a pinch of sugar. I think it adds a little crunch and sweetness to the top. You don't have to add it as it's totally up to you. Okay, this is a bake. for 20 minutes at 4 25 we will lower the temperature to 375 and bake for almost an hour more so you don't want the edge to burn which would blacken the entire cake batter, it will be black on the outside if that happens.

Let me know in the comments that we can share our cake fails, so carefully wrap some aluminum foil around the edge, this will protect our cake during baking and let the center turn nice and golden without burning the edge. You can check it later, maybe. an hour total and maybe remove the tent if it doesn't look golden enough on the outside, put it on a baking sheet and put it in the oven. Okay, I had to show you that it's very slippery, very slippery. The cake was bubbling and golden brown. It was baked for 20 minutes at 4 25 then 40 minutes at 375 after which I removed the tent and cooked it for about 10 to 15 minutes more.

I only looked at it when it was bubbling and golden. I knew I was ready. I will leave this aside. until it's completely at room temperature I want to eat it, oh my god that's a lot, I forgot the pan is hot anyway, I won't eat it, I'll set it aside carefully, all the components tasted incredibly raw, I can't imagine How will it taste cooked? I love the lemon in it, it has so much flavor, my goodness, it's like a secret lever, if you like this recipe, check out my apple pies, they are delicious, filled with caramel and a little addictive, so make them under your own risk if you want.

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