- 120 mins
- 175 mins
Ingredients
- 1 recipe double-crust pie dough
- 6 cups (30 ounces) fresh blueberries
- 3/4 - 1 cup plus 1 Tbsp. sugar
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 1 tsp. grated fresh lemon zest
- 2 tsp. fresh lemon juice
- 1 lightly beaten egg
Preparation
Step 1
Preheat oven to 425 degrees and adjust oven rack to lowest position. Line a baking sheet with foil and place in oven to preheat.
Whisk ¾ cup of sugar, cornstarch and salt together in a large bowl. Gently stir in the blueberries, lemon zest and lemon juice until well coated. If the blueberries taste tart, add up to ¼ cup more sugar. Spread the berries in the pie plate. Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie. Trim, fold and crimp the edges, and cut 8 vent holes in the top. Brush the crust with a beaten egg and sprinkle with sugar.
Place the pie on the heated baking sheet and bake for 25 minutes until the crust is golden. Reduce heat to 375 degrees, rotate the baking sheet and bake for another 25 to 30 minutes, until the juices are bubbling and the crust is a deep golden brown. Cool on a wire rack for 2 hours to let the filling set.