Deep Dish Blueberry Pie

🧂 Ingredients

• Pie Dough
• 4 pints fresh blueberries

  (8 cups)
• 38 grams cornstarch

  (¼ cup plus 1 Tablespoon)
• ¾ teaspoon cinnamon
• ⅕ teaspoon ground cloves
• ¼ teaspoon flaky sea salt
• 150 grams sugar

  (¾ cup)
• 1 large egg
• 1 teaspoon water

Instructions

• 1 Dough. Prepare the Pie Dough [https://cinnamonshtick.com/how-to-make-pie-dough/]
  as directed.
• 2 Roll the larger half of the dough out so that it is a circle (or circle-ish),
  approximately 12 inches in diameter. The dough should be rolled out enough to go
  up the sides of the pie plate with at least an inch overhanging. (If the dough
  cracks when you first start rolling, let it sit on the counter for a couple
  minutes. It just means the dough is too cold.)
• 3 To transport the pie dough into the pie plate, gently fold the dough in half,
  and again into quarters, being careful not to press down. Lift the dough up and
  place the pointed corner into the center of the pie plate. Unfold the dough.
  (Alternatively, roll the dough onto the rolling pin and unroll it over the pie
  plate.) Press the dough into the pie plate to make sure there are no air pockets
  between the dough and the pie plate. If the dough overhangs by more than a
  couple of inches, use scissors to trim it. Use the trimmings to fill in any
  shorter spots. Place the pie plate in the refrigerator for at least 30 minutes.
• 4 Blueberry Filling. Rinse the blueberries and allow them to drain well, patting
  them dry with a paper towel. Pour them into a large mixing bowl. In a small
  bowl, mix together the cornstarch, cinnamon, ground cloves, salt and sugar. Pour
  the dry ingredients over the blueberries and toss.
• 5 Line a baking sheet with aluminum foil and place in oven. Preheat the oven to
  400° F.
• 6 Remove the remaining pie dough from the refrigerator and roll it out into a 12
  inch diameter circle. Remove the pie dish from the refrigerator and fill it with
  the blueberry filling. Place the rolled out top dough over the pie, tucking the
  overhang between the bottom pie dough and the pie dish. There should be
  approximately ½ an inch of dough above the pie plate. Use a fork to press down a
  decorative pattern or crimp the dough using the index finger of your
  non-dominant hand to push into the dough between the index finger and thumb of
  your dominant hand. (Alternatively, you can make a Lattice Top once the dough is
  rolled out to a 12 inch diameter circle.) Place the pie in the freezer for 10-15
  minutes or the refrigerator for 30 minutes.
• 7 Prepare egg wash by mixing together an egg with 1 tsp. of water. Once the dough
  is cold, you can "clean up" any crimping. Use a paring knife to make decorative
  cuts into the top pie dough (unless you made a Lattice Top). Using a pastry
  brush, apply a thin layer of egg wash. Sprinkle coarse or granulated sugar on
  top. Remove baking sheet from oven and place pie plate on it. Return to oven and
  bake for 20 minutes.
• 8 After 20 minutes, reduce heat to 375° F and continue to bake for 75-90 minutes,
  checking the pie after 60 minutes. Rotate the pie in the oven. If the top is
  browning too much on top, cover that part loosely with foil. The pie is done
  when the top is nicely browned and the fruit is bubbling up throughout the pie.
  Allow to cool completely before cutting.

Nutrition Info