hey bakers John can Alton preppy kitchen
here and today we're making a classic
blueberry pie bursting with flavor
topped and cradled with a flaky butter
crust and it's just amazing look at this
holds its shape but it's delicious let's
get started I made a batch of my
favorite all butter pie crust dough and
let it chill overnight you can click up
here for the full how-to on that or you
can click the link in description and
we'll have all the details but for now
we're gonna roll this out when you take
it out of the fridge let it come a
little bit closer to room temperature
otherwise you'll get a lot of cracking
unwrapped this sucker sprinkle liberally
with flour all over the place
spread it around now we're gonna roll
out from the center and add more flour
to your rolling pin if it's getting a
little sticky and it's imperative that
you flour flour flour and move it around
I like to flip mine over flour Oh
everywhere flour and because this pie
will have a lattice top I made a double
batch of dough you'll have a little bit
left over but you can bake that
separately for a delicious snack or just
keep it in the fridge for an emergency
mini pie crusts whatever you want if you
do have cracks developed just pinch them
together it's not a big deal don't worry
if the dough is not totally round it's
really gonna be fine once you get the
desired thickness a little bit more
flour and roll it onto your rolling pin
I find this is the best way to transfer
dough but you can quarter it do whatever
you want
use your dough hover machine okay unroll
that onto your pie and now I like to
lift and kind of jiggle it in there I
don't want to stretch the dough because
I really think that if you do that it's
gonna like kind of tense it back up in
baking and shrink now we can use a knife
and just cut around I'm gonna use a
giant knife because that's what's
available don't worry about the edge
because we're gonna be hiding that with
our lattice top so it's cut around the
pipe
okay all of this can be used up for
decorations if we want later this I'm
just going to tamp down make sure it's
all there and pop this into the freezer
to chill out while we work on our
filling for the filling I have five cups
of fresh blueberries look at these guys
you can use frozen blueberries if you
want you have to add in maybe like an
extra half cup or so all right I really
like some lemon to zing up all of my
pies I feel like it wakes them up
apple pie blueberry pies strawberry the
works otherwise all that sugar just
feels a little bit dull even if the
blueberries have some zing to them and
they do but it's not like lemon to my
blueberries I'm gonna zest one lemon
already it's gorgeous at yellow the blue
amazing
it's add in my many tablespoons of this
one tablespoon - mmm
no let's make that three full
tablespoons of lemon juice I'm gonna add
half a cup of sugar now get out there
1/4 cup or 30 grams of cornstarch this
is our thickening agent it's really
gonna help the pie not be a watery mess
now we're gonna toss this up toss those
blueberries this is like such a simple
pie filling just move things around so
all that sugar cornstarch lemon juice
and zest really mixes together and you
have a nice uniform and wet gloopy
blueberry filling okay that's great nice
all right let's set that aside and then
fill our pie crust so pull that pie
crust out of the freezer and just dump
in those blueberries
[Music]
spread them out a bit and I like to make
sure that all of that lemony thickening
agent is kind of out of the ball into
the filling and spread around now just
flatten it out just make sure you don't
have any voids in the pie where there's
like a gap in blueberries because if
that happens when your lattice is baking
up it'll collapse and it won't look as
pretty
it'll still be delicious though this can
go back into the fridge now just to keep
chilled while we work on our lattice
I have batch number two of pie crust
that I just started rolling out same
deal as before keep it moving
that is the main thing with pie crust
you can't let it sit still
otherwise things get sticky and you get
frustrated this one I don't have super
control over but it would be great if it
rolled out to a perfect square it's like
it cut a nice beautiful strips I don't
think that's gonna happen though feels
like I'm making a very luxurious pizza
that's good any cracks can get pinched
together and right now we're gonna cut
our strips I'm gonna go for maybe an
inch and change if you want super super
thin thrips if you want super thin
strips just be careful because they
become harder to work with if you look
at those pretty really beautiful pies on
Instagram the key is how does it bake
you'll notice you see a lot of insanely
gorgeous raw pies because they tend to
fall apart during baking not all of your
strips have to be the same size by the
way so don't worry or panic if you have
some thinner ones or thicker ones just
say it was part of the plan all along
before I add my lattice on I'm gonna
grate about two tablespoons of butter
right onto this it'll melt in there and
make it really just that much more
delicious this is kind of optional
though you don't have to so to make your
lattice you're going to arrange the
first row you can have as much or as
little gap as you want it's really up to
you I tried to be really ambitious
into a chevron pattern during a facebook
live video and it did not go well I had
to start from scratch because even
though I knew I was supposed to do I
totally lost track and it was kind of a
disaster just to be totally honest okay
now you're going to lift up every other
strip halfway through 2/3 and place your
lattice in there nice and straight place
it back on and then you're gonna repeat
that process with the alternating strips
we're almost done with one side okay so
this is going to be one two three four
do one little tiny strip here to finish
it off our lattice is complete now we
have to deal with the edge kind of up to
you how to do this I'm gonna trim my
edges I'm gonna place this into the
fridge for a few minutes and see if I
can do a braid if I can't worsen to
crimp it so bear with me okay so I have
my three strands the problem is I'm
horrible at braiding okay but let's give
it a try ideally I would start in the
middle but I always lose track when I do
that say that's not gonna happen
just moving them back and forth okay so
one - I'm getting it and I know the
pattern it's gonna be like enough for a
third
anyways that's what it would look like
if I had the patience to do the rest of
the braid but I don't I just don't sign
I push it to the side and what we're
gonna do now is crimp our pie dough
together at the end so that it holds
together I'm using a knife to trim some
of the overhang this pie dish actually
has a very narrow lip most of yours will
have a bigger one fear crimping to rest
on you can take some of the excess and
just smoosh it on for some extra hold so
now if you want you can just give it a
little bit of a crimp with your
just for the smallest bit of detail not
like that braid just run around with two
fingers on one side or a thumb and your
index finger and your other index finger
and just crimp crimp crimp this will
help everything stay glued together and
I think it gives it a nice very homey
but wonderful finishing touch we're
gonna brushed the entire surface with an
egg wash makes one egg and a tablespoon
of cream in a small bowl so it's a nice
even consistency and we're gonna brush
this on the top the egg wash isn't to
give it a glossy golden color and also
act almost as a bit of glue to hold
everything together it'll seep into
those corners of the lattice and I like
to use a smaller brush for this so it's
a bit more precise and doesn't damage
the pie crust it's much easier to add an
egg wash onto a chilled pie crust
because it won't move around with your
brush you do want to try and hit every
bit of the pie crust with the egg wash
because in the absence of egg wash will
be a very visible as a totally different
color and texture the same time you
don't want to smother it in egg wash and
have giant pools of egg I'm gonna finish
this off with a sprinkling of sugar I
think it adds a nice little bit of
crunch and sweetness to the top you
don't have to add it though it's totally
up to you okay this isn't a baked for 20
minutes at 425 we're going to lower the
temperature down like 375 and bake for
an additional almost hour so you don't
want the edge to burn out blacken the
whole pie crust would be black on the
outside but that's happened to you let
me know in the comments we can share our
pie failures so carefully wrap some
tinfoil around the edge this will
protect our pie during baking and let
the center become nice and golden
without burning the edge you can check
on it after like maybe an hour in total
and this maybe take the tinting off if
it's not looking golden enough on the
outside onto a baking sheet and into the
oven oh okay I had to show you it's very
slippery very slippery the pie it was
bub
done golden-brown it baked for 20
minutes at 425 then 40 minutes for 375
after which I removed the tenting and
cooked it for an additional like 10 to
15 minutes I just watched it was
bubbling and golden brown I knew it was
ready this is gonna be set aside until
it is fully room temperature I want to
eat it oh my gosh it's hot
I forgot the pan is hot anyways not
gonna eat it setting it aside gently all
the components tasted amazing raw I
can't imagine what its gonna taste like
cooked mmm I love the lemon in there it
has a lot of flavor mm-hmm I was like
secret lover
if you like this recipe check out my
apple hand pies they are delicious
filled with caramel and kind of
addictive so make them at your own risk
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