Ingredients:
2 pie crusts (I used store bought for ease)
2 pounds of blueberries (about 6 cups or 3.5 pints)
1/4 cup sugar
1/4 cup cornstarch
3 teaspoons lemon zest
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/8 teaspoon kosher salt
1 tablespoon DF butter (we use earth balance)
1 egg yolk
1 tablespoon almond milk
Directions:
- Let the pie crusts warm up to room temperature then roll the bottom crust into the pie pan, pushing the edges up on to the very edge of the pan. I had to stretch the crust a bit. Put the pan in the fridge.
- Mix the sugar, cornstarch, lemon zest, allspice, cinnamon and salt in a large bowl.
- Wash and drain the blueberries, then toss in the sugar mixture to coat evenly.
- Pull the pan out of the fridge and add in the blueberry mixture. Mine ended up being domed, but flattened out in the oven.
- Roll out the top pie crust and cut into 1/2 to 3/4 inch strips (try to be as even as possible). Watch the video from the Inspired Taste for how to do the lattice top.
- Cut up the butter and dot in the holes on the top
- Make the egg wash and brush the top of the pie
- Refrigerate the pie for 20 minutes
- Bake at 400º for 20 minutes on the middle rack
- Lower the temp to 350º and bake for 35-45 minutes until the top is golden brown and the filling is bubbling. I had to cover my pie with tin foil 10 minutes into the 350º so it wouldn't burn, and then took the tin foil off for the last 10 minutes to get that golden brown crust
Next time I will push the edges up higher on the bottom crust to make it easier to hook the lattice, but it was DELICIOUS! The lemon really made the blueberries even better and it wasn't too sweet.
I suggest serving with some vanilla coconut milk ice cream, but some people like their pie solo.
Keeping this recipe on hand. :-)
