If you are fortunate enough to find wild blueberries while they are in season, by all means use them in this recipe; they are smaller than cultivated berries, so you may need an extra cup or two to make up the volume necessary for the pie.
Recipe information
Yield
makes one 9-inch pie
Ingredients
8
1
1
1
2
1
1
Need to make a substitution?
Preparation
Step 1
On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
Step 2
Place blueberries in a large bowl; with your hands, crush about 1/2 cup of the berries, letting them fall into the bowl as you work. Add the sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove the dough from the refrigerator. Using a 2 1/2-inch star cookie cutter, cut out about 25 stars; set aside.
Step 3
In a small bowl, whisk together egg yolk and cream. Lightly brush rim of chilled pie shell with egg wash. Arrange the reserved stars in a circular pattern on top of the fruit (with the tips touching), gently pressing over the berries, until covered. Brush the entire surface of rim and stars with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F, with the rack in the lower third.
Step 4
Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F. Continue baking, rotating sheet halfway through,until the crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
Blueberry Pie how-to
Step 5
Pâte brisée is chilled until firm, then cut into stars.
Step 6
The stars are placed, slightly overlapping, atop the fruit filling, then brushed with egg wash before baking.