I had not been baking pie for quite long. I bought some fresh blueberries from the local supermarket to bake blueberry pie. Blueberries sold locally tends to be sourish. I added more sugar in this recipe so that the pie would not turn out to be too sour.
I also enjoy creating fun pictures for my blueberry pie. I usually use cookie cutters to cut out the figures and assemble in the way I like.
Ingredients ( One 9 inch pie pan or two 4.5 inch pie pan)
1. 200g all purpose flour
2. Pinch of salt
3. 1 tbsp. fine sugar
4. 100g unsalted butter (cubed)
5. 1 egg yolk + 2 to 3 tbsp. cold water
1. 4 to 5 cups of fresh blueberries
2. 150g of sugar
3. 2 tbsp. lemon zest
4. 1/2 tsp cinnamon
5. 1 1/2 butter
6. 30g cornstarch
7. 1/4 tsp salt
6. Some sugar
7. 1 egg yolk + 1 tbsp. milk or water ( for egg wash)
1. Put flour, butter, sugar and salt in a food processor. Stop when fine crumbs are form.
(Alternatively, you can rub the butter into the flour mix until resembles bread crumbs)
2. Pour some egg yolk and water into the dry ingredients.
3. Pulse until a dough forms.
4. Wrap the pastry in cling wrap and refrigerate for at least 30 min to allow gluten to relax before rolling.
5. Roll on a floured surface to fit the pie dish. The pastry should be about 1/4 inches or about 5mm.
Fillings and assemble
1. In a large bowl, toss the blueberries with sugar, lemon zest, cinnamon and cornstarch.
2. Pour the blueberries into the pie crust.
3. Roll out the second piece of crust. Cut out any shapes you want or just cover it (remember to cut a few slits on the top crust)
4. Brush the top crust with egg wash, dot with small pieces of butter and sprinkle a little sugar on top.
5. Bake in a 215 degree celsius oven for about 45 to 50 min or golden brown.
(Make sure you place your pie pan on the bottom rack.)