Before last weekend, I was in the majority when it comes to pie: I preferred cherry pie over blueberry pie. I think it was because I had never really enjoyed homemade blueberry pie. Naturally, I had to remedy the situation by making it from scratch. I'm so glad that I did: this was my best pie yet! The filling was thick, juicy, and not overly sweet. The dough was buttery, flaky, and crisp. The awesome thing is I only experienced moderate difficulties when rolling the dough out. Thus, baking this pie has made me a more confident home cook. Want to see the recipe I used? It's after the break.
2 tablespoons all-purpose flour, plus more for work surface Pie Dough
8 cups (about 4 pints) blueberries, picked over
1/2 cup sugar
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons cornstarch
2 tablespoons all-purpose flour
Juice of 1/2 lemon
1 large egg yolk
1 tablespoon heavy cream
On a lightly floured work surface, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under.
Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work.
Add sugar, butter, cornstarch, flour, and lemon juice; stir to combine.
Spoon mixture into chilled pie shell, mounding berries slightly in the center.
Remove dough from refrigerator. Using a sharp knife or pastry wheel with fluted edge, cut 3/4-inch-wide strips from dough round. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes.
Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.