Simply the best blueberry pie! The filling’s juicy but stable. The crust is buttery and flaky. Decorate however you’d like, but always serve with ice cream!
Time:
65 minutesTools:
Pie pan, mixing bowls, and mixing toolsCalories:
190Serving:
8
Ingredients
- 1 pie crust
- 6 cups fresh blueberries
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1 table spoon lemon juice
- 1 tablespoon unsalted butter
- 1 large egg
Instructions
Step 1
Prepare the pie crust by using a pie crust shield to keep the crust edge covered, which protects it from browning too quickly or worse– burning. Use an adjustable silicone pie crust shield that you can fit to the size of your delicate pie crust. Metal can break the crust.Step 2
To make the filling, stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside as the oven preheats.Step 3
Preheat oven to 400°F (204°C).Step 4
On a floured work surface, roll out one of the discs of chilled dough until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Spoon the filling into the crust. Dot the pieces of butter on top of the filling.Step 5
Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Cut strips 1-2 inches wide and thread the strips over and under one another. Crimp the edges with a fork, if desired.Step 6
Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.Step 7
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes.Step 8
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.