Remember the lattice top crust I posted a week ago? We're going to put it to use with this homemade blueberry pie. It's easier than it looks!
Pie dough for top and bottom 9-inch (23 cm) pie, chilled (see our Flaky Pie Crust Recipe)
2/3 cup to 3/4 cup (130 g to 150 g) granulated sugar, adjusted according to sweetness of berries
1/4 cup (30 g) cornstarch (“corn flour”)
2 teaspoons freshly grated lemon peel
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
6 cups (900 g) fresh blueberries (about 2 pounds)
1 tablespoon (14 g) butter, cut into small squares
1 egg yolk
1 tablespoon heavy cream
1 tablespoon coarse sugar, for garnish
(Roll out crust and prepare filling)
Roll out half of the pie dough to fit an 8- or 9-inch (20 to 23 cm) pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches (5 cm) larger than the dish.
Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch (2 cm) of the edge of the dish. Refrigerate while you make the pie filling.
Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.
(Prepare lattice crust)
Simple guide here: http://www.vingle.net/posts/577458-Lattice-Top-Crust
Heat oven to 400 degrees F (204C). Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).
Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F (177C) then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. (If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done).
Cool 2 to 3 hours before cutting to allow filling to set.