Blueberry Pie

By NicoleS

I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.

Ingredients

• 5 cups fresh blueberries
• 1 tablespoon lemon juice
• 1 (15 ounce) package refrigerated pie crusts
• 1 cup sugar
• 1/2 cup all-purpose flour, plus 1 tsp. cornstarch or tapioca
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter or 2 tablespoons margarine
• 1 large egg, lightly beaten
• 1 teaspoon sugar
• optional: 1/2 tsp. vanilla

Details

Servings 1
Preparation time 15mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

1 SPRINKLE berries with lemon juice; set aside.
2 FIT half of pastry in a 9-inch pieplate according to package directions. Brush bottom crust with egg wash
3 Mash half of blueberries and combine 1 cup sugar and next 3 ingredients; add to rest of whole berries, stirring well.
4 Pour filling into pastry shell, and dot with butter.
5 UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6 Place pastry over filling; seal and crimp edges.
7 Cut slits in top of crust to allow steam to escape.
8 Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 50 minutes or until golden.
9 Cover edges with aluminum foil to prevent overbrowning, if necessary.
10 Serve with vanilla ice cream, if desired.