Oh my stars, it’s the 4th of July! I always always always bake a pie for the 4th. It’s summery, it’s American, and it’s my husbands most requested dessert. This year it’s going to be blueberry. We’ve turned into such pie lovers in this house that I wanted to make sure we could enjoy a blueberry pie all year long- so I picked up a few bags of frozen blueberries to experiment with. The key to using frozen fruit in pies is: 1. not to thaw and 2. pick up good quality fruit- you’ll notice a difference. Blueberries have such a great flavor on their own that all this pie filling needs is some cornstarch to thicken it up a bit, a little sugar, and a little lemon. I poured it all into my favorite pie crust recipe, and baked for about 1 hour. I can’t wait to spoon a big scoop of vanilla on top of a slice tonight after the fireworks. Happy Birthday, America!
Add some star cut outs on top for a patriotic pie.
To make the pie crust, whisk the flour, sugar, and salt together until combined. Add in small chunks of chilled butter and blend with a pastry cutter or 2 forks until mixture resembles coarse crumbs.
Add in the ice water 1 tablespoon at a time, mixing between each addition with a wooden spoon. Add enough water to make dough stick together when pinched, but no more than that. I usually use between 1/3-1/2 cup in total. Turn the dough onto a work surface and gather into a ball.
Divide the dough in half and flatten each half into a disk. Cover with plastic wrap and refrigerate for 2 hours. This will chill the butter and relax the gluten in the flour.
After the dough has chilled, remove 1 portion from the fridge and place on a lightly floured surface. Roll the dough into a 12 inch circle. To prevent sticking and ensure evenness, lift the dough and rotate a quarter turn every couple of rolls. Always roll from the center outwards. Fold the dough in half and gently transfer to a lightly greased 9 inch pie dish. Tuck the overhanging dough under itself, crimping as desired. Cover the pie with plastic wrap and refrigerate another 30 minutes.
Meanwhile, remove the second round of dough from the fridge and place on a lightly floured surface. Roll into a 12 inch circle and cut out 2-3 inch stars as desired. Place the stars on a parchment lined baking sheet and refrigerate for 30 minutes. So much easier than lattice work!
To make the filling, mix the sugar, cornstarch, lemon juice, and lemon zest together in a small bowl.
Place the blueberries in a large bowl, add in the sugar mixture, and gently toss to combine. Use fresh or frozen blueberries. (If using frozen, do not thaw).
Pour the mixture into the prepared pie shell. In a small separate bowl, whisk together the egg yolk and cream. Lightly brush the rim of the pie shell.
The second pie disc makes enough dough for a full second layer or lattice as well.
Brush the tops of the stars with the egg wash mixture. Place back in the fridge to chill for another 30 minutes.
Preheat oven to 400 and place the oven rack in the lower third of the oven. Remove the pie from the fridge and place on a baking pan lined with parchment paper to catch any spills. Bake for 20 minutes, then reduce the temperature to 350 and continue to bake for 35-45 minutes, or until the crust is deep golden brown and the juices and bubbling and thick. If the edges of the pie are browning too much during baking, cover with a pie shield or foil ring. Place baked pie on a wire rack to cool for several hours before slicing. I promise it’s worth the wait!