Country-Style Blueberry Pie
With a perfectly set filling, this tasty Country-Style Blueberry Pie is fabulous! While they're in season, enjoy this dessert!
Ingredients
- 2 pie crusts (double Foolproof Pie Dough recipe) see Recipe
- 6 cups fresh blueberries, washed and drained tips & tricks
- 3/4 cup granulated sugar, plus 1/2 tbsp to sprinkle on top of the pie
- 1/4 cup unbleached all-purpose flour
- 2 tbsp. cornstarch
- 1 tsp. lemon zest (substitute orange zest)
- 1 pinch ground Himalayan pink salt
- 1 tbsp. freshly squeezed lemon juice (susbtitute orange juice) tips & tricks
- 1 tbsp. cold unsalted butter, cut into small cubes
- 1 egg wash (egg mixed with 1 tbsp. milk)
Directions
- Preheat oven to 400ºF.
- In a large bowl, add blueberries, ¾ cup sugar, flour, cornstarch, lemon zest and salt. Stir until the ingredients are well mixed before adding lemon juice. Toss again, pressing down on a few berries until the mixture is moistened and everything is coated.
- Pour filling evenly including any accumulated juices into pie crust. Distribute the butter cubes over the filling.
- Place the top crust, folding under and crimping the edges. Using a sharp knife, make a few incisions to allow the steam to escape.
- Brush on the egg wash and sprinkle ½ tbsp. granulated sugar before placing a pie crust shield.
- Transfer to the preheated oven and bake for 30 minutes. Reduce the heat to 375ºF and bake 45 minutes.
- About 25 minutes later, tent a piece of foil over the pie to prevent from getting too dark. Continue baking for the remaining time or until the internal temperature reaches 200ºF.
- Remove from the heat and transfer the pie to a wire rack; allow to cool for 4 hours before serving.