All-American Blueberry Pie
A showstopper at any Fourth of July barbecue, this patriotic pie is a cinch to assemble using our flag piecrust cutter and prepared blueberry filling.
- 2 rolled-out rounds Basic Pie Dough
- 1 jar (31 oz./878 g) blueberry pie filling
- 1 egg beaten with 1 tsp. water
- Sugar for sprinkling (optional)
Position a rack in the lower third of an oven and preheat to 375°F (190°C).
Fold 1 dough round in half and carefully transfer to a 9-inch (23-cm) pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the dish. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch (2 cm) of overhang. Pour the pie filling into the dough-lined pan.
Place a flag piecrust cutter on your work surface and arrange the remaining dough round on top. Using a rolling pin, press the dough into the lattice cutter. Lift off the insert and the dough from the lattice cutter, then invert the dough over the pie and lift the insert. Fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Brush the crust with the egg wash and sprinkle with sugar.
Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool at least 1 hour before serving. Serves 8.
Williams-Sonoma Test Kitchen