Hi everyone! Its Natasha of Natashaskitchen.com and this is our go-to recipe for
blueberry pie. This is bursting with juicy blueberries and tastes amazing
with vanilla ice cream. We'll start with our homemade pie crust that has been
refrigerating for one hour. This pie crust is a keeper and I'll leave a
recipe link in the description below. When making pie I always start with
prepping the dough. Roll the first disc into a 13-inch circle and transfer it to
a nine inch wide pie pan. Kids are yelling in the background...Ahhh!
Totally normal. You want to get it into a fairly even
circle and patch any cracks or gaps that form.
Straighten out the dough so it's sitting evenly in the pan then start rolling
your second pie crust. You'll roll this one into a 12 inch even circle. Now use a
pizza cutter to make 10 1-inch strips.
Now that our dough is prepped and ready to go, we're gonna work on the filling. In
a large mixing bowl combine 6 cups of fresh blueberries with 1 teaspoon of
lemon zest and 2 tablespoons of lemon juice.
Next add half a cup of sugar, four and a half tablespoons of flour and one
teaspoon of ground cinnamon. Fold the blueberries so they're evenly coated
then transfer them into your dough lined pie pan. Mount the blueberries just
slightly in the center and be careful to keep the edges of the pie crust clean.
Place five strips of dough over the pie crust with the wider strips in the
center and the shorter strips toward the edges. Turn the pie and fold back every
other strip halfway then place a long strip in the center, perpendicular to the
first five strips. Fold those strips back over the new line and fold back the
alternate strips. Continue adding and alternating strips then switch to the
other side of the pie and complete until your lattice is done. Fold in the extra
flaps of pie dough then use your fingers to create a fluted edge.
For the egg wash, beat together one egg and a tablespoon of water. Brush that
generously over the top and edges of your pie crust. Don't skip the egg wash,
it'll give your pie crust a polished glossy finish when it comes out of the
oven. Now bake at 375˚F for 50 to 60 minutes. Mine took closer to
55 minutes. You'll want to see the crust turn golden and the blueberry juice
bubbling at the edges. All right, this is almost at room temperature but I cannot
wait any longer so we're gonna do the taste test because my house smells
amazing and I cannot wait to eat this. All right we're gonna cut right into it.
All right, a big slice for me. Ooh! Oh my goodness there's so many blueberries in
here. I'm gonna get my plate ready.
Wow! Okay, I'm excited! I'm officially excited, I've been excited
all day. Okay, and I love to serve blueberry pie with vanilla ice cream, it
is the best and I have a fresh tub here. And there's just something awesome about
being the first scoop out of the tub so that's what we're gonna do. Wow,
Okay and that pie is just a little bit warm so the ice cream is gonna start
melting into it. YUM! Okay, here we go
a little bit of crust and a lot of blueberries.
Sweet and tangy. I love this buttery flaky crust. It's my favorite crust with
any kind of pie and I'll leave a link below to this recipe. It is a go-to for
us. My goodness! I can't wait to enjoy the rest of this. This is like a match made
in heaven - blueberry pie in ice cream. This makes my
day. If you guys like this recipe, please give me a great big thumbs up below. Make
sure to subscribe to our Channel and we'll see you next time. Hey, before you
go, if you love berries and who doesn't, make sure to check out these recipes
right over here, some of our all-time favorites and click below to subscribe
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new recipe. We'll see you next time.