Blueberry pie with beer and lemon zest

Name: Blueberry pie with beer and lemon zest
Prep time: 1 h
Cook time: 1 h 10 min
Yield: 6
Cuisine: Québécoise
Ingredients: 4 cups of fresh blueberries; Zest from 2 lemons; 1/4 cup Éphémère Blueberry beer by Unibroue (or any other blueberry white beer); 1/2 cup brown sugar; Seeds scraped from a vanilla bean; 1/4 cup flour; 1 tbsp lemon juice; 2 tbsp milk; 2 pie shells, 12 inches, not moulded; 1 egg, beaten with ½ tsp water

Preparation 1 h
Refrigeration 30 min
Cooking 1 h 10 min
Servings 6
Freezing Absolutely

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Ingredients

4 cups of fresh blueberries
Zest from 2 lemons
1/4 cup Éphémère Blueberry beer by Unibroue (or any other blueberry white beer)
1/2 cup brown sugar
Seeds scraped from a vanilla bean
1/4 cup flour
1 tbsp lemon juice
2 tbsp milk
2 pie shells, 12 inches, not moulded
1 egg, beaten with ½ tsp water

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Preparation

Pour all ingredients, except for pie shells and egg mixture, in a large bowl. Gently stir to coat blueberries entirely. Set aside.
Roll out the pie dough and place one in a 10 inch mold. Refrigerate for 30 minutes.
Preheat over at 425°F.
Pour blueberry mix in the pie crust and spread well.
Cut strips of about ½ inch into the other pie shell and braid onto pie. Fold in the edges of the dough and squeeze to seal and create crust. Brush with the egg mixture.
Place the pie on a baking sheet and bake in the oven, on the lower grill, for about 20 minutes until dough is golden. Lower over temperature at 350°F, gently cover with aluminum foil and continue baking for about 40-50 minutes, until the blueberries boil gently. Remove from oven and let cool completely before serving.