Blueberry Pie - Baking the classic pie to pair with a fruited kettle sour

There’s nothing quite like a homemade blueberry pie in the middle of summer. In this episode of Bake and a Brew, I’m tackling a classic deep-dish blueberry pie with a beautiful lattice crust. I’ll walk you through my process for an all-butter, extra-flaky crust and a simple, jammy filling that lets the fresh berries shine. We even had a mid-bake power outage, but the results were still golden and delicious! On the Menu: The Crust: All-butter dough using frozen butter for maximum flakiness. The Filling: 1kg of fresh blueberries with a hint of lemon, cinnamon, and nutmeg. The Technique: How to weave a perfect lattice top and get that decorative crimped edge. The Brew: We’re pairing this tart dessert with Victory Berry Monkey, a fruited sour tripel that complements the acidity of the berries perfectly. Timestamps: 0:00 - Why blueberries are perfect for summer 0:26 - Making the all-butter flaky crust 2:05 - Prepping the fresh blueberry filling 3:08 - Rolling out the dough 4:07 - How to weave a lattice top 5:36 - Crimping and egg wash 6:22 - The mid-bake power outage drama 6:57 - The final result: flaky & jammy 7:54 - The Pairing: Victory Berry Monkey If you love finding the perfect match between a bake and a brew, make sure to Like and Subscribe!