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83 Ratings
5 star values:
11
4 star values:
9
3 star values:
42
2 star values:
19
1 star values:
2
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Recipe Summary
Yield: Makes 1 nine-inch pie
Ingredients
Ingredient Checklist
Pate Brisee for Plum Crumb Pie
1 large egg
1 tablespoon milk
6 cups frozen blueberries
2 teaspoons lemon juice
1/2 cup sugar (or less, depending on the sweetness of the berries)
1/4 cup all-purpose flour
Pinch of ground, cinnamon
Pinch of freshly grated nutmeg
1 tablespoon unsalted butter
1 tablespoon sugar, for sprinkling
Cook's Notes
To freeze blueberries for use throughout the year, place fresh berries in a single layer on a baking pan and freeze until hard. Transfer the frozen berries into a resealable plastic bag until ready for use.
Gallery
Recipe Summary
Yield: Makes 1 nine-inch pie
Gallery
Recipe Summary
Yield: Makes 1 nine-inch pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Yield: Makes 1 nine-inch pie
Makes 1 nine-inch pie
Ingredients
Ingredients
- Pate Brisee for Plum Crumb Pie
- 1 large egg
- 1 tablespoon milk
- 6 cups frozen blueberries
- 2 teaspoons lemon juice
- 1/2 cup sugar (or less, depending on the sweetness of the berries)
- 1/4 cup all-purpose flour
- Pinch of ground, cinnamon
- Pinch of freshly grated nutmeg
- 1 tablespoon unsalted butter
- 1 tablespoon sugar, for sprinkling
Directions
On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to chill for about 30 minutes.
Heat the oven to 425 degrees. Whisk together the egg and the milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter.
Roll out the remaining piecrust dough to the same size and thickness. Brush the rim of the piecrust with the egg wash, and place the other piecrust on top. With scissors or a knife, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife, pierce the top crust in a decorative pattern. Transfer the pie to the refrigerator to chill until firm, about 15 minutes.
Brush with the egg-wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Reduce heat to 350 degrees, and continue baking 30 to 40 minutes.
Cook's Notes
To freeze blueberries for use throughout the year, place fresh berries in a single layer on a baking pan and freeze until hard. Transfer the frozen berries into a resealable plastic bag until ready for use.
Cook’s Notes
To freeze blueberries for use throughout the year, place fresh berries in a single layer on a baking pan and freeze until hard. Transfer the frozen berries into a resealable plastic bag until ready for use.
Reviews
Add Rating & Review
83 Ratings
5 star values:
11
4 star values:
9
3 star values:
42
2 star values:
19
1 star values:
2
Reviews
Add Rating & Review
83 Ratings
5 star values:
11
4 star values:
9
3 star values:
42
2 star values:
19
1 star values:
2
Add Rating & Review
83 Ratings
5 star values:
11
4 star values:
9
3 star values:
42
2 star values:
19
1 star values:
2
83 Ratings
5 star values:
11
4 star values:
9
3 star values:
42
2 star values:
19
1 star values:
2
83 Ratings
5 star values:
11
4 star values:
9
3 star values:
42
2 star values:
19
1 star values:
2
- 5 star values:
- 11
- 4 star values:
- 9
- 3 star values:
- 42
- 2 star values:
- 19
- 1 star values:
- 2
All Reviews for George’s Blueberry Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for George’s Blueberry Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
