Double Crust Blueberry Pie

Tuesdays with Dorie

This is a recipie from Dorie Greenspan

2 1/2 Pints fresh blueberries 1 pint = 2 cups
1 Cup sugar
1/2 Cup flour
pinch salt
Coarsely grated zest of lemon
Squirt of fresh lemon juice
1/4 Cup dried bread crumbs

1 large egg beaten with 1 teaspoon water
Sugar for dusting

Heat oven to 425 degrees.

Put berries in a bowl and stir in sugar, flour, salt, zest of lemon and juice coat well and let sit 5 minutes. (Taste and add more sugar if needed)

Sprinkle even layer of breadcrumbs on bottom of pie shell and stir filling one last time before evenly scoopint the berries on top of the breadcrumbs. Cover with the top crust. Cut 4 small slits or some design into the top crust for venitllation/decoration. This pie can sit 30 minutes in fridge before baking.

Wash the to crust with the beaten egg and sprinkle with even layer of sugar.

Bake pie 30 minutes then reduce heat to 375 degrees and bake another 30 minutes.

This pie is pictured with the recipie for pie crust.

Grandma Howard's Pie Crust

One Crust
1 1/4 C flour,
1/2 tsp salt,
1/2 C shortening,
3 to 4 Tbsp cold water,


Two Crust
2 C flour
1 tsp salt
2/3 C shortening
6 to 7 Tbsp cold water

Roll out to fit a 9" glass pie dish. Roll between two sheets of waxed paper for easier handling. Peel off top layer invert and flatten into shell slowly remove second wax paper sheet. Form edges of shell and cover with pie shield while it bakes until last few minutes to brown edges lightly.

Bake at 375 for 10 min