- Hey bakers, John Kanell
from Preppy Kitchen here. And today we're making
a classic blueberry pie bursting with flavor, topped and cradled with a flaky butter crust
and it's just amazing. Look at this. It holds its shape but it's delicious. Let's get started. I made a batch of my favorite
all butter pie crust dough and let it chill overnight. You can click up here for
the full how to on that or you can click the
link in the description and it will have all the details. But for now, we're gonna roll this out. When you take it out of the fridge, let it come a little bit
closer to room temperature, otherwise, it will get a lot of cracking. Unwrap this sucker, sprinkle
liberally with flour all over the place, spread it around and now we're gonna roll
out from the center, add more flour to your rolling pin if it's getting a little sticky. And it's imperative that
you flour, flour, flour and move it around. I like to flip mine over. Flour, all right, everywhere flour. And because this pie
will have a lattice top, I made a double batch of dough. You'll have a little bit left over but you can bake that
separately for a delicious snack or just keep it in the
fridge for an emergency mini pie crust, whatever you want. If you do have cracks developed, just pinch them together,
it's not a big deal. Don't worry if the dough
is not totally round, it's really gonna be fine. Once you get to the desired thickness, a little bit more flour and
roll it onto your rolling pin. I find this is the best
way to transfer dough. But, you can quarter it,
do whatever you want. Use your dough hover machine. (laughs) Okay, unroll that unto your pie, and now I like to lift and
kind of jiggle it in there. I don't wanna stretch the dough because I really think that if you do that it's gonna like kind of tense
back up in baking and shrink. Now we can use the knife
and just cut around. You can use a giant knife
because that's what is available. Don't worry about the edge because we're gonna be hiding
that with our lattice top. So, just cut around the pie dish. Okay, all of this can be used up for decorations if we want later. This, I'm just going to tap
down, make sure it's all there. And pop this into the freezer to chill out while we work on our filling. For the filling, I have five
cups of fresh blueberries. Look at these guys. You can use frozen
blueberries if you want. You have to add in maybe
like an extra half cup or so. All right, I really like some
lemon to zing up all my pies. I feel like it wakes them up. Apple pie, blueberry pie,
strawberry, the works. Otherwise, all that sugar
just feels a little bit dull even if the blueberries
have some zing to them. And they do, but it's not like lemon. To my blueberries, I'm
gonna zest one lemon. Already it's gorgeous. Like yellow, the blue, amazing. Let's add in my three tablespoon of this. One tablespoon, two, I don't know. Let's make that three full
tablespoons of lemon juice. Gonna add half a cup of sugar now. Get out there. One quarter cup or 30 grams of cornstarch. This is our thickening agent
and it's really gonna help the pie not be a watery mess. Now, we're gonna toss this
up, toss those blueberries. This is like such a simple pie filling. Just move things around so all that sugar, cornstarch, lemon juice and
zest really mixes together. You have a nice uniform and
wet, gloopy, blueberry filling. Okay, that's great. Nice. All right, let's set that aside
and then fill our pie crust. So, pull that pie crust out of the freezer and just dump in those blueberries. (soft happy music) Okay, spread them out a bit. And I like to make sure that all of that lemony, thickening agent
is kind of out of the bowl, into the filling and spread around. Now just flatten it out. Just make sure you don't
have any voids in the pie where there's like a gap in blueberries because if that happens, when
your lattice is baking up, it'll collapse and it
won't look as pretty. It'll still be delicious though. This can go back into the fridge now just to keep chilled while
we work on our lattice. I have batch number two of pie crust that I just started rolling out. Same deal as before. Keep it moving. That is the main thing with pie crust. You can't let it sit still,
otherwise, things get sticky and you get frustrated. This one I don't have super control over but it would be great if it rolled out to a perfect square so I can
cut nice, beautiful strips. I don't think that's gonna happen though. Feels like I'm making
a very luxurious pizza. That's good. Any cracks can get pinched together. And right now, we're gonna cut our strips. I'm gonna go for, maybe, an inch in change. If you want thuper, thuper thin strips, If you want super thin
strips, just be careful because they become harder to work with. If you look at those pretty
really beautiful pies on Instagram, the key is how does it bake. You'll notice you'll see a lot
of insanely gorgeous raw pies because they tend to
fall apart during baking. Not all of your strips have to
be the same size by the way. So don't worry or panic if you have some thinner ones or thicker ones. Just say it was part
of the plan all along. Before I add my lattice
on, I'm gonna grate about two tablespoons of
butter right onto this. It'll melt in there and make it really just
that much more delicious. This is kind of optional
though, you don't have to. So, to make your lattice, you're going to arrange the first row. You can have as much or
as little gap as you want. It's really up to you. I tried to be really ambitious once and do a Chevron pattern
during a Facebook live video and it did not go well. I had to start from scratch,
cause even though I knew what I was supposed to
do, I totally lost track and it was kind of a disaster. Just to be totally honest. Now you're gonna lift up every other strip half
way through, two, three. And place your lattice in
there, nice and straight. Place back on and then you're
gonna repeat that process with the alternating strips. We're almost done with one side. Okay, so this is a gonna
be one, two, three, four, do one little tiny strip
here to finish it off. Our lattice is complete. Now we have to deal with the edge. Kind of up to you how to do this. I'm gonna trim my edges. Gonna place this into the
fridge for a few minutes and see if I can do a braid. If I can't, we're just gonna crimp it. So, bear with me. So, okay, I have my three strands. The problem is I'm horrible at braiding. Okay, but let's give it a try. Ideally, I will start in the middle but I always lose track when I do that. So, that's not gonna happen. (gentle happy music) Just moving them back and forth. (chuckles) Okay, so one, two. I'm getting it and I know the pattern. (gentle happy music) It's gonna be like enough for a third. (chuckles) Anyways, that's what it'll look like if I had the patience to
do the rest of the braid. But, I don't, I just don't. So, I'm gonna push it to the side and what we're gonna do now is crimp our pie dough together at the end so that it holds together. Am using a knife to trim
some of the overhang. This pie dish actually
has a very narrow lip. Most of yours will have a bigger one for your crimping to rest on. You can take some of the
excess and just smoosh it on for some extra hold. So now, if you want, you can just give it a little bit of a crimp with your fingers just for the smallest bit of
detail, not like that braid. Just run around with
two fingers on one side or a thumb and your index finger
and your other index finger and just crimp, crimp, crimp. This will help everything
stay glued together and I think it gives it a nice very homey but wonderful finishing touch. We're gonna brush the entire
surface with an egg wash. Mix one egg and a tablespoon
of cream in a small bowl so it's a nice, even consistency. And we're gonna brush this on the top. The egg wash is gonna give
it a glossy, golden color. And also act almost as a bit of glue to hold everything together. It'll seep into those
corners of the lattice. And I like to use a smaller brush for this so it's a bit much precise and
doesn't damage the pie crust. It's much easier to add an egg wash onto a chilled pie crust because it won't move around with your brush. You do wanna try and hit
every bit of the pie crust with the egg wash because
in the absence of egg wash, it'll be a very visible
as a totally different color and texture. At the same time, you
don't want to smother it in egg wash and have giant pools of egg. I'm gonna finish this off
with a sprinkling of sugar. I think it adds a nice little bit of crunch and sweetness to the top. You don't have to add it though. It's totally up to you. This is gonna bake for 20 minutes at 425. We're gonna lower the
temperature down to like 375 and bake for an additional almost hour. So, you don't want the edge to burn. That'll blacken, the whole pie crust will be black on the outside. If that's happened to you,
let me know in the comments. We can share our pie failures. So carefully, wrap some
tin foil around the edge. This will protect our pie during baking and let the center become nice and golden without burning the edge. You can check on it after
like maybe an hour in total and just maybe just take the tenting off if it's not looking golden
enough on the outside. Onto a baking sheet and into the oven. Okay, I had to show you, it's
very slippery, very slippery. The pie was bubbling, done golden brown. It baked for 20 minutes at
425, then 40 minutes for 375 after which I removed the tenting and cooked it for an additional
like 10 to 15 minutes. I just watched it. When it was bubbling and golden
brown, I knew it was ready. This is gonna be set aside until it is fully room temperature. I wanna eat it all. Oh my Gosh it's so hot. Forgot the pan is hot. Anyways, not gonna eat it,
setting it aside gently. All the components tasted amazing raw. I can't imagine what it's
gonna taste like cooked. Mmmh good. I love the lemon in there. It has a lot of flavor. Well that's like secret lover. (laughs) If you like this recipe,
check out my Apple Hand pies. They are delicious, filled with caramel and kind of addictive. So, make them at your own risk. If you like my videos, hit
that like button and subscribe and I will see you soon.
