Blueberry Pie Filling
1 hour and 20 minutes
1 blueberry pie
For the filling:
- 2 cups blueberries
- ¼ cup water
- ⅓ cup granulated sugar
- 1 Tbsp Hoosier Hill Farm Clear Jel
- 1 Tbsp Water
- 1 Tbsp Lemon Juice
For the pie:
- Pie dough for top and bottom crusts of a 9-inch pie (store-bought or homemade)
- 1 Tbsp coarse sugar
- 1 egg yolk
- 1 Tbsp heavy cream-tbsp butter
Step one: Prepare the bottom crust by rolling it out to fit an 8-9 inch pie dish. Fit into a pie dish and trim the sides. Refrigerate while you make the filling.
Step two: Place blueberries and ¼ cup water in a saucepan. Heat over medium-low heat, stirring occasionally, until blueberries begin to breakdown (3-5 mins)
Step three: In a small bowl, mix Clear Jel, 1 Tbsp water, and lemon juice and stir until smooth.
Step Four: Stir granulated sugar into the blueberries. Give the Clear Jel mixture a good stir to remove lumps and stir into the blueberries as well. Stir the mixture constantly until it thickens (1-2 minutes). Once the blueberry mixture begins to bubble, it is done.
Step Five: Remove blueberries from heat and pour into a new bowl and cover to cool.
Step Six: Roll out the second half of dough to a similar size as before. Cut into ¾ inch strips.
Step Seven: Arrange crust as a lattice over top of the filled pie. Fold together and crimp edges.
Step Eight: Dot butter over the open areas of the lattice.
Step Nine: Create an egg wash by whisking the egg and heavy cream together, and brush over the pie dough.
Step Ten: Sprinkle coarse sugar over the top of the crust and refrigerate for 20 minutes before baking.
Step Eleven: Heat the oven to 400 degrees and place a baking sheet on the intended baking rack to heat up.
Step Twelve: Bake the chilled pie on the hot baking sheet for 20 minutes, then reduce heat to 350 and continue baking for 35-45 minutes or until the crust is golden brown.
Step Thirteen: Allow to cool for 2 hours before cutting.