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 inches)
- 6 cups of fresh blueberries, rinsed and stemmed
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1⁄4 cup cornstarch
- 1⁄2 cup sugar
- 1⁄4 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-inch 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 inch 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.