Sunday, January 11, 2015

Blueberry Pie

1 unbaked perfect pie crust 
4 cups (2 pints) wild blueberries *
1 tablespoon fresh lemon juice
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon cold unsalted butter, cut in small pieces
1 egg whisked with 1 teaspoon of water

Prepare pie crust as instructed in the link above. (makes 2 rounds of dough)

Next, place the blueberries in a large bowl and add the lemon juice. Stir to coat evenly. In a small bowl stir together the sugar, cornstarch, lemon zest, salt, and cinnamon. Add this mixture to the blueberries. 

Line a 9 inch baking dish with one dough. Fill with the blueberry mixture. Top with pieces of butter.

Cover with the second dough. Crimp the edges together and make cut outs for the steam to escape. 

Bake at 350 degrees for 50 minutes. Let rest 1 hour before serving. 

* If fresh blueberries are not available, use frozen but do not thaw. Increase baking time by 10 minutes. 

Source: pie filling from Brown Eyed Baker
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