blueberry pie

Thank you to the other M for letting me borrow the camera :)

Hellooo apologies for the unintended hiatus :P This summer has been full of unpredictable schedules and spontaneous projects for me, but good nonetheless. It's also quite a bit harder to bake in the summertime because it's so hot...but who can resist fresh blueberry pie? A special thanks to dear friends who invited me blueberry picking and others who helped me make this pie and take pictures :) Hope you enjoy this berry blue dessert!

Things you need: Pie crust 2 cups flour 1 tsp salt 2/3 cup butter 4 tbsp water Filling 4 cups fresh or defrosted blueberries 1/4 cup flour 1/2 cup sugar 1/2 tsp cinnamon 1 tbsp lemon juice 1 egg for egg wash

Things you do: 1. Making the crust! Add the flour and salt into a mixing bowl and cut in the butter using a pastry cutter or two knives. Once the butter is cut to pea-sized pieces, add water one tablespoon at a time and mix into the flour with a fork. The mix should start to stick together and form a ball. If not, add 1-2 more tablespoons of water. 2. Separate the crust into two portions (one slightly bigger than the other) and wrap with plastic wrap. Chill them in the fridge for 30 minutes. 3. Once the dough is chilled, take it out and roll out the larger section with a floured rolling pin. Place it in a 9 inch pie dish and press in. 4. Make the filling! Preheat the oven to 425ºF. Mix together 1/4 cup flour, sugar, cinnamon, and blueberries. Once mixed, pour it into the pie crust and spread evenly. Sprinkle the lemon juice over the blueberries. 5. Roll out the other piece of dough and place it on top. Cut of any excess or fold in the sides. Brush the top with egg wash. Make a couple slits in the top of the pie and cover the edges with aluminum foil. 6. Bake for 20 minutes and remove foil. Bake for another 20-25 minutes or until the crust is golden. Be sure to cool for at least 15 minutes before cutting and serving :)

Beautiful blue :)

Ta-daaa :)

Happy summer :)
-M