Big, sweet summer berries are the heart and soul of this classic pie. The filling is thickened with just enough flour that the pie can be sliced without the filling running out. The lattice top is easy to put together if you construct it on a piece of parchment. Then you simply invert the lattice onto the pie, trim, crimp, and bake.
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This really is the best blueberry pie I have ever made or eaten. Mashing some fruit with the flour and sugar is brilliant, and results in even distribution of thickening. The egg wash and coarse sugar add just the right amount of sparkle and crunch. I use the Hoosier Mama Pie Company's all-butter crust recipe, which I find to be the best crust recipe of all I've made. I too assembled the lattice right on top of the pie, as that is a much simpler method. Outstanding!
Wow - what a delightful pie. Having tried numerous blueberry pie recipes over the years I have found THE ONE.I cheated and used frozen blueberries since I had them on hand and a Trader Joe's frozen pie crust (this is truly amazing ready made crust - almost as good as homemade) - the pie was amazing !The only change I would make would be to omit the lemon juice and/or lest from the filling as our pie was too "lemony".
This recipe solves a problem I have had with the sugar/thickener not dissolving and thus the blueberries looking dry with a lattice crust. Hubby and I agree this is the best tasting blueberry pie ever. I use a different crust recipe and weave 4 strips each way on a 9" pie.
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