Wild Blueberry Pie - Weekend at the CottageWild Blueberry Pie - Weekend at the Cottage

Step 1

Prepare pie dough recipe and refrigerate two discs of dough for at least one hour before use. In a small bowl, whisk together sugars, cornstarch and salt. In a medium-sized bowl, lightly toss wild blueberries with lemon juice. Sprinkle the berries with half the sugar mixture and toss again. Add the remaining sugar mixture and toss until evenly coated. Preheat oven to 425°F. Whisk one egg and 1 tablespoon of water together to create an egg wash and set aside. On a lightly floured surface, roll out one disc of pie dough to a 12-inch diameter. Invert a 9-inch pie plate onto the dough and trace with a knife or pasta cutter. Roll this round of dough up onto your rolling pin and unroll it onto a plate, setting it aside. Gather any dough scraps to add them to the second disc of dough Roll out the second disc of dough to a 14-inch round. Transfer to a 9-inch pie plate and trim away excess dough from rim. Spoon in the blueberry mixture. Cut butter into small pieces and dot them across the top of the berries. Return the first round of dough to your work surface. Using vegetable or cookie cutters, cut out a pattern in the dough, reserving the cut-outs to the side. Carefully roll the top crust up onto your rolling pin and unroll it on top of the pie. Adjust carefully to centre. Crimp the edges of the two crusts together. Brush the top crust with egg wash. Place the small dough shapes on top crust in an attractive fashion along the edge of the pie. Brush shapes with egg wash. Sprinkle the pie with sugar crystals. Place the small dough shapes on top crust in an attractive fashion along the edge of the pie. Brush the top crust with egg wash. Sprinkle the pie with sugar crystals. Transfer the pie onto a baking sheet and bake for 25 minutes. Reduce oven temperature to 350°F and continue baking for an additional 30 minutes, or until crust is golden and the filling is bubbling. Cool pie to room temperature, about two hours before serving. Present with fresh whipped cream and a sprinkle of cinnamon.

Step 2

Prepare pie dough recipe and refrigerate two discs of dough for at least one hour before use. In a small bowl, whisk together sugars, cornstarch and salt. In a medium-sized bowl, lightly toss wild blueberries with lemon juice. Sprinkle the berries with half the sugar mixture and toss again. Add the remaining sugar mixture and toss until evenly coated. Preheat oven to 425°F. Whisk one egg and 1 tablespoon of water together to create an egg wash and set aside. On a lightly floured surface, roll out one disc of pie dough to a 12-inch diameter. Invert a 9-inch pie plate onto the dough and trace with a knife or pasta cutter. Roll this round of dough up onto your rolling pin and unroll it onto a plate, setting it aside. Gather any dough scraps to add them to the second disc of dough Roll out the second disc of dough to a 14-inch round. Transfer to a 9-inch pie plate and trim away excess dough from rim. Spoon in the blueberry mixture. Cut butter into small pieces and dot them across the top of the berries. Return the first round of dough to your work surface. Using vegetable or cookie cutters, cut out a pattern in the dough, reserving the cut-outs to the side. Carefully roll the top crust up onto your rolling pin and unroll it on top of the pie. Adjust carefully to centre. Crimp the edges of the two crusts together. Brush the top crust with egg wash. Place the small dough shapes on top crust in an attractive fashion along the edge of the pie. Brush shapes with egg wash. Sprinkle the pie with sugar crystals. Place the small dough shapes on top crust in an attractive fashion along the edge of the pie. Brush the top crust with egg wash. Sprinkle the pie with sugar crystals. Transfer the pie onto a baking sheet and bake for 25 minutes. Reduce oven temperature to 350°F and continue baking for an additional 30 minutes, or until crust is golden and the filling is bubbling. Cool pie to room temperature, about two hours before serving. Present with fresh whipped cream and a sprinkle of cinnamon.