This recipe appears in:Serious Entertaining: A New England Seafood Dinner Pie of the Week: Blueberry
With fresh blueberries so widely available in the summer months, and frozen available all the time at the grocery store, what are you waiting for? Anytime is a great time to make blueberry pie!
This recipe is designed to highlight the bright, fresh taste of the blueberries, which are truly the star. I've added just enough starch to thicken the juices without altering the flavor, plus the zest of a lemon, which helps bring out tangy brightness in the blueberries. If you feel that your berries are particularly tart, feel free to add additional sugar.
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 2 pints fresh blueberries, washed and picked over (or 2 pints frozen, thawed blueberries)
- zest of 1 lemon
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- egg wash: 1 egg and 1 pinch of salt, beaten
- optional: turbinado sugar for sprinkling
Preheat the oven to 425° Fahrenheit. Place the blueberries into a large bowl and set aside. In a small bowl, whisk sugar, cornstarch, and zest together. Add sugar mixture to blueberries, toss to combine. Pour the blueberry mixture into the chilled bottom crust.
Cut any shapes that you wish out of the chilled top crust. Fit the top crust over the top of the blueberries and trim the edges. Crimp or decorate the edges as desired. Chill shaped pie for 20 minutes.
Brush the top of the pie with egg wash and sprinkle with turbinado sugar if desired.
Bake for 20 minutes at 425°, rotating after the first 10 minutes. After 20 minutes, reduce heat to 350°, and bake until the crust is golden brown and the juices are bubbling all around the inside of the pie, about 25 minutes. Allow to cool for at least 1 hour before serving.