Pie dough for top and bottom 9-inch pie, chilled (see our Flaky Pie Crust Recipe)
2/3 cup to 3/4 cup (130 to 150 grams) granulated sugar, adjusted according to sweetness of berries
1/4 cup (30 grams) cornstarch
2 teaspoons freshly grated lemon zest
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 pounds (900 grams) fresh blueberries (about 6 cups), see tips for using frozen
1 tablespoon butter, cut into small squares
1 egg yolk
1 tablespoon heavy cream
1 tablespoon coarse sugar, for garnish
DIRECTIONS
- PREPARE BOTTOM CRUST
- MAKE PIE FILLING
- ASSEMBLE AND ADD LATTICE CRUST
- TO FINISH
NUTRITION PER SERVING: Serving Size 1 slice / Calories 502 / Protein 6 g / Carbohydrate 63 g / Dietary Fiber 4 g / Total Sugars 24 g / Total Fat 26 g / Saturated Fat 16 g / Cholesterol 88 mg