Lemony Blueberry Pie

By Coppermouse

This classic pie is one of the easiest to make, especially when you start with refrigerated pie crust. Just a hint of cinnamon and lemon juice brighten the flavors and allow the fresh fruit to shine. Serve with a scoop of ice cream or whipped cream for an extra indulgence

Ingredients

• 1 double crust pie crust, thawed
• 3/4 cup sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 4 1/2 cups fresh blueberries, rinsed and drained well
• 1 tablespoon lemon juice
• 1 egg white
• 1 tablespoon butter, cut into small pieces
• Coarse sugar for topping

Preparation

Step 1

Preheat oven to 400 degrees F. Place bottom crust in 9-inch pie dish, cover and refrigerate until ready to use.

Mix together sugar, cornstarch, salt and cinnamon in a small bowl. Place blueberries in a large bowl, add lemon juice then sprinkle with sugar mixture and toss to coat well.

Brush bottom crust with light coat of egg white. Add blueberries to pie dish including any extra sugar mixture in bowl. Top with butter pieces. Cut second crust into strips and layer on top of berries. Trim and crimp edges then top with sugar. Cover edges with aluminum foil and bake for 45 minutes, remove foil and bake for another 10 to 15 minutes until filling is bubbling and crust has browned. Allow pie to cool for at least 2 hours before cutting.