Every year I like to try and go blueberry picking so that I can have a batch of fresh blueberries to make a pie. This is definitely one my favorites, and is quite popular with the boyfriend as well. This time around, since I cannot enjoy the pie for the time being, I am going to sit back and watch my boyfriend devour it! I figured I could also spread my love blueberry pie baking with the rest of you!
-5 to 6 cups fresh blueberries (frozen works as well)
-1/2 cup water
-3/4 cup sugar, plus extra for sprinkling
-2 tablespoons cornstarch (if you want a less juicy/runny pie, then use a little more cornstarch, especially if using frozen blueberries)
-1/2 teaspoon cinnamon
-Zest and juice from 1 lemon
-1 to 2 tablespoons butter cut into pieces
-1 egg plus a tablespoon of water for egg was
Use either a prepared crust, a crust of your choice, or, click here for my recipe.
Preheat oven to 425 degrees F.
In a saucepan, combine the water, sugar, cornstarch, and cinnamon. Stir rapidly over medium-high heat until thickened. Remove from heat and let cool.
Meanwhile, roll out your dough into two separate pieces. In a deep dish pie plate, place one of the layers of dough on the bottom of the plate, and let the extra dough hang over the edge. Set the other piece of dough aside until later.
Now that the cornstarch mixture is cooled, pour the mixture into a bowl and add the blueberries, lemon zest, and lemon juice. Mix all the ingredients until they are well combined. When ready, pour the mixture over the layer of dough in the pie pan. Take the pieces of cut up butter, and scatter them over the top of the filling. Then, taking the other layer of dough, cover your pie, trim off the excess dough, and crimp the edges together. If you want, you can do a lattice design like I did, just cut your top layer of dough into strips and weave them.
Finally, beat the egg and mix with the water for your egg wash. Brush the egg wash over the top of the pie and then sprinkle a little extra sugar on top. Wrap the outside edges of the pie with tin foil so that the edges do not burn. Place the pie on a baking sheet and then into the oven. Bake for 30 minutes. After 30 minutes, remove the tin foil and bake for another 15-20 minutes or until the blueberries and juices are bubbling.
Serve warm with vanilla ice cream, whipped cream, or just by itself! Enjoy!