Ingredients
Scale
- 2 batches of refrigerated or homemade pie crust dough
- 6 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small cubes
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional for topping)
Instructions
- Preheat your oven to 400°F (200°C). Roll out one disk of your pie dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim the edges, leaving a slight overhang, and place it in the refrigerator while you prepare the filling.
- In a large mixing bowl, gently toss the blueberries with the granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Make sure the berries are evenly coated. The cornstarch is essential here as it will thicken the juices as the pie bakes.
- Pour the blueberry mixture into the chilled bottom crust. Spread the berries out evenly. Take the small cubes of butter and dot them over the top of the blueberry filling. This adds a rich, velvety texture to the sauce inside.
- Roll out the second disk of dough. You can place it whole over the berries and cut several slits for steam to escape, or cut it into strips to create a lattice pattern. Fold the edges of the top crust under the bottom crust and crimp them together with your fingers or a fork to seal.
- Whisk the egg with a tablespoon of water to create an egg wash. Lightly brush the top of the pie crust with the mixture. This ensures a beautiful, shiny golden-brown finish. Sprinkle with coarse sugar if you want an extra crunch.
- Place the pie on a baking sheet to catch any drips. Bake for 45 to 55 minutes. You are looking for the crust to be deep golden brown and the filling to be bubbling through the vents. If the edges brown too quickly, cover them with a pie shield or aluminum foil.
- Remove the pie from the oven and let it cool on a wire rack for at least 3 to 4 hours. The filling needs this time to thicken and set. If you cut into it too early, the filling will be runny.
- Cook Time: 80 minutes
- Diet: Vegetarian