Preheat the oven to 400 degrees. See more ideas about blueberry pie recipes, pie recipes, food. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Toss so the berries are completely covered. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Brush the leaves with the egg wash and sprinkle with 1 tablespoon of sugar. Put blueberries in a large bowl and sprinkle with the flour, one cup of sugar and the butter. Like Epicurious on Facebook; Follow Epicurious on Twitter; Follow Epicurious on Instagram; Log in to see your saved recipes Log-in Sign-up. Prepare pastry for an 11 inch double crust pie. Decoratively arrange the leaves on top of the fruit, covering it almost completely. Brush the entire pastry crust (edges and bottom) with the egg wash (egg and heavy cream) and pour the blueberries into the shell. Roll out half of the dough into a circle large enough to fit a 2 inch deep 11 inch tart pan. Apr 15, 2019 - Blueberry Pie Recipe & Video | Martha Stewart. Bake the pie for 50 minutes or until the blueberry juices have bubbled and thickened. Roll out the remaining pastry to a thickness of 1/8 inch and cut out leaf shapes. Martha Stewart bakes individual blueberry pies with fresh blueberries and lemon zest to make the Fourth of July holiday fun. Let cool completely on a wire rack before cutting. Transfer to a parchment lined baking sheet and refrigerate. Powered by the Publisher Platform (P3). Video; Follow Epicurious! Be the first to rate and review this recipe. 1 tablespoon unsalted butter, cut into small pieces. Line the pan and refrigerate. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.