Perfect Blueberry Pie Recipe
Perfect Blueberry pie has a lightly sweet filling that is not runny or pasty. For an extra special treat, try baking the berries in a tasty cornmeal crust.
servings
Ingredients
- 1 recipe Cornmeal Pie Crust
- 8 oz granulated sugar (1 cup)
- 1 1/2 oz corn starch (5 tablespoons)
- 1/2 teaspoon table salt
- 1 each lemon (zest and juice)
- 32 oz blueberries (6 cups)
- 1 egg (for egg wash)
- granulated sugar for topping
Instructions
- Roll half the dough to line a 9" deep dish pie pan.1 recipe Cornmeal Pie Crust
- Roll the other half of the dough to a 12" circle. Sprinkle a little flour over the circle and fold it in half. Sprinkle with flour again and fold in half again. Wrap the folded dough and set it into the lined pie pan. Refrigerate for 1 hour before filling. The dough can be rolled up to a day ahead and refrigerated. Preheat the oven to 350°F.
- In a large bowl, whisk together the sugar, corn starch, salt, lemon zest and lemon juice. Add the blueberries and toss to evenly distribute the sugar and starch. Pour the blueberries into the pie shell.8 oz granulated sugar, 1 1/2 oz corn starch, 1/2 teaspoon table salt, 1 each lemon, 32 oz blueberries
- Brush the rim of the bottom crust with egg wash. Lay the top crust over the filling. Pinch the two crusts together to seal. Trim the excess dough and use your fingers or a fork to crimp the edges. Use the tip of a small paring knife to cut a 2" "x" in the middle of the top crust. Peel back the pieces of dough to make a vent hole.1 egg
- Brush the entire top crust of the pie with egg wash and generously sprinkle the pie with granulated sugar.granulated sugar for topping
- Place the pie a sheet tray and bake until the juices in the middle of the pie are bubbling. Make sure the juice all the way in the middle are bubbling. The juice needs to boil to activate the starch. Otherwise the filling will be runny. This takes about 1 hour.
- Remove the pie from the oven and allow to cool for at least 3 -4 hours before cutting.
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