Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). If you’re using a homemade pie crust, prepare your dough according to your preferred recipe. If using store-bought, unroll one disk of pastry and carefully fit it into a 9-inch pie plate. Crimp the edges decoratively and set aside.double pie crust
- In a large bowl, combine the fresh or frozen blueberries, granulated sugar, cornstarch (or flour), lemon juice, lemon zest, cinnamon, and salt. Gently toss everything together until the blueberries are evenly coated. If using frozen blueberries, you’ll notice a bit more liquid released, which is perfectly fine.6 cups fresh or frozen blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon ground cinnamon, Pinch salt
- Pour the prepared blueberry filling into the unbaked pie crust. Dot the top of the filling with the small pieces of butter.2 tablespoons unsalted butter
- Unroll the second disk of pastry and place it over the filling. Trim any excess dough, leaving about a 1-inch overhang. Crimp the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking.double pie crust
- In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture evenly over the top crust. If desired, sprinkle the turbinado sugar over the egg wash for a sparkling, slightly crunchy finish.1 tablespoon turbinado sugar
- Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 15 minutes at 425°F (220°C).
- After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue to bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling through the vents. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Once baked, carefully remove the pie from the oven and place it on a wire rack to cool completely. This step is crucial for the filling to set properly. Allow at least 3-4 hours for the pie to cool before slicing and serving.
Notes
Storing: Store cooled pies at room temperature for up to two days, loosely covered. Refrigerate for up to 4-5 days in an airtight container. Reheating: Warm in a moderate oven (300-325°F) for 10-15 minutes. Freezing: Wrap cooled pie tightly and freeze for up to 2-3 months.
