Blueberry-Lemon Pie

By jenlin

Ingredients

• 1 deep dish pie crust
• 6 cups blueberries
• 3/4 cup sugar, plus more for dusting the pie
• 5 tablespoons cornstarch
• Grated zest and juice of 1 lemon
• 2 tablespoons cold unsalted butter, cut into thin pats
• Heavy cream, for brushing the pie

Details

Servings 1
Preparation time 150mins
Cooking time 225mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F. defrost pie crust

For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.



Fill crust with blueberry filling. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.

Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.

Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.

Recipe courtesy Amy Thielen