To make fresh blueberry pie, pour a filling made from blueberries, sugar, flour, lemon zest and cassis liqueur in a pie crust, and bake it. “Barefoot Contessa” star Ina Garten publishes her fresh blueberry pie recipe on FoodNetwork.com. The recipe requires one hour to prepare and yields six servings.
To prepare the recipe, heat an oven to 400 degrees Fahrenheit, and line a sheet pan with parchment paper. Prepare the blueberry filling by mixing 4 cups of washed and dried fresh blueberries with 1/2 cup each all-purpose flour and sugar. Add 1 teaspoon grated lemon zest, 1/4 cup freshly squeezed lemon juice and 1 tablespoon cassis liqueur. Mix well.
Place one homemade or ready-made pie crust onto a 9-inch pie plate, and spoon the filling mixture into it. Brush the edge of the crush with an egg wash made from 1 egg beaten with 1 tablespoon cream or milk. Add the second crust on the top, and press the edges of the two crusts together using the tines of a dinner fork. Brush more egg wash on the top crush. Use the knife to cut three steam slits in the top of the crust. Sprinkle sugar over the top.
Place the pie plate on the sheet pan, and place the pan in the middle of the oven. Bake for 45 to 50 minutes or until the crust browns and the filling bubbles. Allow the pie to cool prior to serving.