Yummy blueberry filling encrusted in a flaky pastry shell baked to perfection -- blueberry pie -- evokes the memories of fun summer picnics.

The irresistible treat, which is best relished with a dollop of ice cream, can be pretty easily made at home, even from scratch. Every year, National Blueberry Pie Day is celebrated on April 28 to honor the lip-smacking confection.

While blueberries are known as mid-spring fruits, the pies aren't only confined to that particular season since using frozen blueberries turns ouit to be just as delicious. And for those who believe every season is pie season, blueberry pies are the dessert par excellence.

To mark the occasion, below is a recipe for the pie for every baker out there. (Courtesy: Popsugar.com)

Ingredients:

All-purpose flour- 2 tablespoons (some more for sprinkling on the surface of the pie dough)

Blueberries- 8 cups fresh or frozen and thawed

Unsalted butter- 2 tablespoons

Cornstarch- 2 tablespoons

Juice of 1/2 lemon

Egg yolk- 1 large

Heavy cream- 1 tablespoon

Method:

  • Lightly sprinkle the surface with flour and roll out one disk of dough to a 12-inch round
  • Sweep off the extra flour using a dry pastry brush. Fit dough into a 9-inch glass pie plate, pressing it into the edges
  • Roll out the remaining dough in the same way before transferring it to a baking sheet or parchment. Chill pie shell and dough for roughly 30 minutes until firm
  • Crush about 1/2 cup of berries using your hand after placing them in a large bowl
  • Add sugar, butter, cornstarch, flour, and lemon juice. Stir to combine
  • Spoon mixture into chilled pie shell, heaping them up slightly in the center
  • Remove dough from the refrigerator. Take a sharp knife or a pastry wheel with a fluted edge and cut 3/4-inch-wide strips from the dough round
  • Place dough strips (1/2 inches in length) on top of the arrangement, forming the signature lattice structure. Fold bottom crust up over ends of strips and crimp edges to seal
  • Tuck the edge of the top dough between the edge of the bottom dough and the rim of the pan. Using your fingers, gently press both layers of dough along the edge to seal and crimp as desired
  • Whisk egg yolk and cream in a small bowl and brush the surface of the dough with egg wash
  • Refrigerate the pie for about 30 minutes and wait until it's firm. Meanwhile, preheat the oven to 400 degrees, with a rack in the lower third
  • Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, for about 20 minutes
  • Continue the baking process after reducing the temperature to 360 degrees. Rotate the sheet halfway through
  • Wait until the pie is golden brown and juices are bubbling from the sides. The process should take 40-50 minutes more
  • Transfer pie to a wire rack to cool completely

The pie is best eaten on the day it is baked. However, it stays well at room temperature and can be consumed later also. In case you want to store it for 2 more days, loosely cover it with plastic wrap.

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Blueberry pie Pixabay
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