Classic Blueberry Pie
In the summer, when blueberries are in season, there is no better way to enjoy them than in a pie!
Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 2 pie crusts, unbaked (9")
- 6 cups of fresh blueberries, rinsed and stemmed
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- ¼ cup cornstarch
- ½ cup sugar
- ¼ tsp. ground cinnamon
- Pinch fresh grated nutmeg
- 3 Tbsp. unsalted butter, cut into small pieces
- 1 egg, beaten
- Heat the oven to 400°F. Place 1 unbaked piecrust in a 9" pie plate.
- In a large bowl, gently toss together the blueberries, lemon zest, lemon juice, cornstarch, sugar, cinnamon, and nutmeg. Pour into the prepared pie shell. Dot with butter.
- Brush the edge of the pie shell with the beaten egg so that the top crust will adhere. Top with the remaining piecrust. Trim the dough to 1" of the edge of the pie plate. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
- Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F for an additional 30 to 40 minutes, or until the pie is bubbling and the juices are thick. Cool completely before slicing.