You can’t get through Roy Blount, Jr.’s Save Room For Pie without craving a slice of your homemade favorite. As I finished off the last chapter of the book, the only thing on my mind was First Prize Blueberry Pie.

I almost did not share this recipe because it is my secret weapon. I use it when I want to impress friends and family, and it is received with shock and awe over its freshness every single time.

The most important ingredients in this pie are the fresh blueberries. Frozen and canned blueberries are fine for other recipes, but this one is designed to bring out the flavor of the berry and showcase its tangy sweetness. So, make sure you take the time to select quality berries. The best time of year to make this pie is the summertime, when blueberries are in season.

Ingredients:

1 box of Pillsbury Pie Dough

6 cups of fresh blueberries

2/3 cup of granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1/3 cup cornstarch

1 lemon zested

2 tablespoons fresh-squeezed lemon juice

¼ teaspoon salt

3 tablespoons butter

1 large egg yolk

1 tablespoon milk

Directions:

Preheat your oven to 375 degrees Fahrenheit.

Before you begin, remove your piecrust from the refrigerator and let it sit out to soften. A room temperature crust is easier to work with. I prefer to use Pillsbury crust because I love the taste, but if you have a favorite homemade recipe, by all means use it. If you opt for store-bought crust, spring for the Pillsbury and skip the generic brands because they are usually less flavorful.

In a large bowl, combine blueberries, sugar, cinnamon, nutmeg, cornstarch, lemon zest, lemon juice, and salt. Stir to mix well. As you stir, gently press on the blueberries to release some of the juices. Cover with a clean kitchen towel and let sit for 15 minutes.

While the filling sets, prepare your crust. Place one crust in the bottom of a 9-inch pie tin and press into the bottom and sides. For this pie, you can either leave it open or you can cover it with the other crust. My showstopper is always an easy but beautiful lattice crust made by cutting strips of pie dough and weaving them across the top. If you are doing this, now is the time to cut your strips. I have also kept things simple by covering my pie with the top crust and making slits in the top to ensure that I don’t recreate the New Jersey Huckleberry Pie Explosion of 1906. Cookie cutters and other kitchen tools also make for fun ways to decorate your pie. How ever you do your crust, have fun and be creative with it!

When the filling is done setting, pour the mixture into your crust and top with 3 tablespoons butter, diced.  Place them evenly around the top of the pie.  This is an excellent trick for most fruit pies because it makes them gooey and buttery. Cover your pie and crimp the edges.

In a small bowl, beat 1 egg and 1 tablespoon of milk to make an egg wash for the crust.  Brush the wash over the crust.  This will make it shiny and crisp.

Place the pie on a baking sheet (preferably one lined with aluminum foil or parchment paper for easy clean up). This will catch any overflow without making a mess in your oven. Place in oven and bake for 55-60 minutes, until the crust is golden brown.

Keep an eye on your crust to make sure the edges don’t burn. If they start to get too dark too quickly, cover them with aluminum foil and continue to bake. Or, check out these silicone crust covers from Amazon that will also do the trick.

When your pie is finished, remove from the oven and place on a baking rack. Be patient and let it cool a few hours before serving to let the filling set. Sprinkle a little granulated sugar over the top. Serve à la mode with a scoop of vanilla ice cream for a blue-ribbon worthy dessert!