Here it is the 1st of October and I’m finally getting to some of my pie recipes. Even though this was made with fresh blueberries, there’s no reason at all that you can’t just use gently thawed blueberries. Just lay the correct measure of berries on a cookie sheet to thaw. Once they’re ready, go ahead with the recipe as if they were fresh!
Having made many, many pies (hundreds actually) I am most fond of fresh fruit pies. Thankfully lemon meringue fits the category of fresh fruit, but I am not a fan of nut or pudding pies (so you won’t be finding those recipes here). There’s something absolutely wonderful about picking the fruit that you know is destined to be the filling of a pie. Or, choosing the fruit at the farmers market, knowing how good it’s going to taste.
This is probably the most cheerful pie there is with the round berries bursting with their purply blue juices.
1 c sugar
⅓ c flour
1 T butter
1 T water
Sugar to sprinkle
Preheat the oven to 400°
Prepare the pie dough and roll out half to like a 9” pie plate. It should hang over the edge by about ¾ of an inch.
Zest and juice the lemon, straining the juice.
Mix with the berries.
Whisk together the sugar and flour.
Spoon into the prepared crust, scraping the bowl clean!
Cut the tablespoon of butter into several pieces and scatter over the prepared berries.
Roll out the second half of the dough and cut into a circle just big enough to cover the berries, without stretching, to meet the rim of the pie plate.
Whisk the egg with the tablespoon of water.
Brush lightly over the main crust (you won’t use very much), no need to do the crimped edge.
Bake in the center of the oven on a parchment lined cookie sheet (or pizza pan) for about 45 minutes.
Let cool before serving.