Celebrate National Blueberry Pie Day on April 28 with a delightful homemade blueberry pie that highlights the freshness of locally sourced farm products. This recipe combines the natural sweetness of fresh blueberries with a flaky, buttery crust to create a dessert that's perfect for any occasion. Whether you're serving it at a family gathering or enjoying a slice with a cup of tea, this blueberry pie is sure to impress.

Ingredients

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt 
• 1 tablespoon honey BCB Honey Farm Raw Honey Mini Jar - 150 ml
• 1 cup unsalted butter, chilled and cut into small cubes
• 1/4 to 1/2 cup ice water

For the Blueberry Filling:

• 5 cups blueberries EverBerry Farms Blueberries
• 3/4 cup honey BC Buzz Honey Wildflower Honey - 1 kg
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon ground cinnamon Chef Laura Gourmet 12 Spice Collection Tin Box
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces

For the Egg Wash:

• 1 egg, beaten Skyland Acres Free Range Eggs - 1 dozen eggs
• 1 tablespoon milk Heartsong Farms Whole Water Buffalo Milk - 1 Litre

Instructions

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 slices

1. Prepare the Pie Crust:

   • In a large bowl, whisk together the flour, salt, and sugar.
   • Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
   • Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Make the Blueberry Filling:

   • In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Gently toss to coat the blueberries evenly.

3. Assemble the Pie:

   • Preheat your oven to 425°F (220°C).
   • On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges, leaving a slight overhang.
   • Pour the blueberry filling into the crust and dot with small pieces of butter.
   • Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
   • Brush the top crust with the egg wash (beaten egg mixed with milk).

4. Bake the Pie:

   • Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
   • Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
   • If the edges of the crust start to brown too quickly, cover them with aluminum foil.

5. Cool and Serve:

   • Allow the pie to cool on a wire rack for at least 2 hours before serving. This helps the filling set.
   • Serve slices of blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

This blueberry pie recipe is a wonderful way to celebrate National Blueberry Pie Day with the freshest ingredients from your local farm. The combination of a flaky homemade crust and a sweet, tangy blueberry filling makes for a classic dessert that's sure to become a favorite. Enjoy the process of baking and the delicious results with your loved ones!