1 large egg yolk whisk with 1 tablespoon warm water, for glaze
Instructions
Roll out one of the pie crusts to a diameter of 12 to 13 inches and
transfer it to a 9-inch pie. Snug it into the corners of the pan.
Transfer the pie pan to the fridge and chill the crust for 30 minutes.
Preheat the oven to 425°F while the crust is chilling.
Combine the blueberries, 3/4 cup of sugar, 3 tablespoons
cornstarch, lemon zest and lemon juice in a small bowl. Use more
sugar if your berries are very tart and more cornstarch if your
berries seem very juicy or if you prefer a more firm pie filling. Stir
until the sugar dissolves into a gooey coating and let the berries
macerate on the counter 15 to 30 minutes.
Remove the pie crust from the fridge and pour the berries inside.
Roll the second pie crust to a diameter of 11 to 12 inches and
gently lay it over the top of your pie. Trim the edges to make them
even, then tuck the edges under themselves and crimp. Cut a few
vent holes in the top pie crust and brush all over with the egg yolk.
Transfer the pie to a baking sheet (to catch any drips) and bake in
the oven for 15 minutes. Turn down the oven temperature to 350°F
and continue baking for another 30 to 40 minutes, until the berry
juices are bubbling and the top crust is golden brown. If the edges
of the pie are browning faster than the middle, cover the edges with
tin foil.
Remove the pie from the oven and let it cool for at least 4 hours
before serving. If serving the next day, leave the pie on the counter
and cover with a cake dome or very large bowl once it is cool.
Serving
Suggestions
1/8 of the pie= 170 calories
Originally Submitted
1/29/2015
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