4th Of July Blueberry Pie...Perfect pie with a flaky crust, filled with juicy sweet blueberries, a simple recipe everyone will love, when I think of the 4th I think of Blueberry Pie because this is the perfect season for the sweetest blueberries, you can pick your own or get great deals on them at the stores now, great to bring to your BBQ's or just make for yourself at home and enjoy with a scoop of vanilla ice cream..
1 box pre made pie crust ( I use Pillsbury in the refrigerated section)
3 pints of fresh blueberries
1 cup sugar
1/2 cup flour
1/4 teaspoon fresh squeezed lemon juice
2 Tablespoons butter, cut into small pieces
3 Tablespoons cup milk or heavy cream
Preheat oven to 425 degrees and place one of the pie crusts on the bottom of the pie plate and place in the refrigerator until ready to use.
Stir the blueberries, sugar, lemon juice and flour together in a bowl. Pour into the pie shell making sure that the blueberry filling is distributed throughout the pie. Add the pats of butter in different places over the blueberries.
Take your second piece of top crust then use a pastry wheel to cut long strips of dough about 1 inch thick. This can also be done with a knife. Chill the strips in the refrigerator until they are firm.
Remove the strips from the refrigerator and place on a wax-paper or parchment lined cookie.
When the strips are ready to use, lay out enough on top of the pie to go in one direction. Then take addition strips and weave in the opposite direction. When you have the lattice woven together, straighten out your lattice evenly then and press the ends to make a ruffled edge.
Brush a glaze of one egg that has been beaten into 3 Tablespoons milk or heavy cream over the entire crust. This makes your crust a beautiful golden brown color.
Bake the pie at 425 degrees for 20 minutes and then turn the oven down to 400 degrees for an additional 30 to 40 minutes. The pie is done when the juices in the center are bubbling. Cool for at least 30 minutes before serving to allow the pie to set. Serve with a scoop of vanilla ice cream if desired.
Note: Check on pie after 20-25 minutes, if the edges are becoming to dark you can cover them with foil or a crust cover. Mine was perfectly fine but everyones oven cooks different.