Perfect High Altitude Blueberry Pie: Easy Recipe with Frozen Berries
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Imagine the perfect high altitude blueberry pie—sweet, juicy, and made effortlessly with frozen blueberries for that fresh-baked flavor any time of year.
Yield: 8
Equipment
- 9" Pie dish
- large mixing bowl
Ingredients
- 2 prepared pie crust
Pie Filling
- 6 cups frozen blueberries thawed and drained
- ½ cup white sugar
- ¾ cup all purpose flour
- ½ cup heavy cream
Egg wash for lattice crust
- 1 egg
- 1 tbsp milk
Instructions
- THAW THE FROZEN BLUEBERRIES - it is very important to thaw AND drain the blueberries before making the pie filling
- PREHEAT THE OVEN TO 425° F - the pie should be baked on the most bottom oven tray
- PREPARE THE BOTTOM CRUST - roll out the pie dough on a lightly flour surface, Place the pie crust in the pie pan.
- MIX BLUBERRIES, SUGAR, & FLOUR - in a large bowl gently mix together until the blueberries are well coated.
- ADD THE BLUEBERRY MIXTURE AND CREAM TO CRUST - dump the prepared blueberries into the pie crust and then drizzle the cream over top of the blueberry mixture
- ADD THE LATTICE CRUST TO TOP OF PIE - weave the cut strips of pie crust to make a lattice crust on top of the blueberry pie filling. Mix together the egg and milk for an egg wash. Brush the lattice and edges of the crust with the egg wash.
- BAKE THE PIE - bake the pie for 60-65 minutes or until the blueberry pie filling is bubbling and the top of the lattice crust is golden brown. If the edges of the pie crust start to become brown quickly cover with a pie shield or a circle of aluminum foil.
- ALLOW THE PIE TO COOL AND ENJOY! - cool the blueberry pie 4-8 hour or overnight before cutting the pie.
Notes
Store leftover pie in the fridge