Blueberry Pie Recipe
Makes 1 pie
Ingredients
- 5 Cups Blueberries
- 3 tablespoons Cornstarch
- 1 Cup Sugar (plus extra sugar for sprinkling)
- 1 whole Lemon (zested and juiced)
- ¼ Teaspoon salt
- 1 tablespoon Butter
- 1 Pie Crust
Instructions
- Heat oven to 425º F.
- Whisk together the sugar, cornstarch, lemon zest and salt. Do your best to break up the corn starch lumps.
- Roll out the bottom crust and place in a 9" pie plate.
- Sprinkle the sugar mixture over the blueberries, lemon juice and gently shake the bowl to distribute the sugar through the berries.
- Pour the sugar coated berries into the prepared, unbaked piecrust.
- Dot the berries with the butter.
- Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
- Follow my instructions for weaving a lattuce pie crust. or place the top crust on the berries.
- Fold top crust under bottom crust edge to seal.
- Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
- Place foil around the edges of the pie to prevent over baking.
- Bake at 425 for 15 minutes.
- Remove the foil from the edge of the pie and drop the temperature to 350.
- Bake for an additional 45 minutes or until the filling in center is bubbly and crust is golden brown.
- Cool to room temperature before serving and chill until firm for best slicing results.
- Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.
Notes
- Be sure to whisk together the sugar, cornstarch and lemon zest. Not whisking them together could lead to a pie with lump from cornstarch lumps.
- Cool completely and refrigerate until chilled through for best slicing results.
- Toss the berries gently to do your best to keep as many whole as possible.
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