I know, I know, this is not the season for having blueberry pies, but summer seems to still linger somewhere in the air, or in my mind !!!. Autumn is in full swing, everywhere leafs are turning into yellow, orange and red, but in the midst of that, a warm and humid day sneaks occasionally into the crisp and cool autumn mornings.
Apple cider, cranberries and pumpkin patches are announcing their arrival everywhere, with Halloween around the corner, but few baskets of berries still refuse to leave the stage, probably a late summer syndrome.
As I was leafing through my drafts, this blueberry pie peeks into the screen, begging me to be seen in autumn, so how can I refuse it, otherwise they have to wait for almost an year !!! 🙂
So, why can’t we have blueberry pie in autumn ??? Lets have it once more, before switching to Autumn mode. The last hike on a berrylicious trail…
This recipe of blueberry pie has been adopted from a book on baking: Baking a common sense guide 🙂 that I have bought a month before form Borders.
Ready made short crust pastry or pie dough
For pie filling :
Blue berries : 4 cups
Caster sugar / superfine sugar : 1 cup
Honey : 1 cup
Cornflour / cornstarch : 2 tbsp
Egg (lightly beaten ) : 1
Milk to brush
I am still practicing to make a perfect pie dough and hoping to come soon with my own hand made pie dough. Till then, lets enjoy the goodness of pie with ready made frozen pie dough that I have used here.
Preheat the oven to 400 F and grease a 9 in pie dish.
Roll out the pastry sheets (which you have to thaw for 20 min, till it comes at room temperature. Follow the instructions given in the pie dough packet) between two sheets of baking paper until large enough to line the base and side of the pie dish. Remove the paper and invert the pastry into dish and press into place.
In a bowl, toss the blueberries, sugar, honey and cornflour together until well mixed, sprinkle some cinnamon powder if you wish and transfer to the pie dish.
Now, to cover the pie, either you roll out another sheet of pastry and cover it or make some lattice cut or stars or any thing you wish, like I did.
This idea of covering the blueberry pie with stars has cropped in me after watching the video of blueberry pie by Joy of Baking.
With the help of star shape cookie cutter, make some 15-20 stars out of the pastry sheet. Brush each of the star with lightly beaten egg and placed snugly to cover the pie. Brush the edges of pie with milk and press firmly.
If you do not wish to go for this, then cover the pie with another sheet of pastry and remember to make slits on it. This will help to escape the steam.
Bake in the middle rack of the oven for 40 – 50 minutes till done.
After first 20 minutes, you can cover the pie with pie rim, so as to prevent it from over browning. If you do not have pie rim, then you can also use a foil tent. But do not open the oven before first 15-20 minute, pie may collapse.
Cool for at least 10-15 minute before serving. If you give more time to cool, it is better as the pie filling will get some time to gel or else you may get a runny pie.
Enjoy the blueberry pie with your choice of ice cream.
Happy Tuesday !!!