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Blueberry Pie with Lemon
Melissa Hart

Blueberry Pie with Lemon

Blueberry filling can look set around the rim while the middle is still soup. Wait for slow bubbles in the center, not just at the edge. Lemon keeps six cups of berries from tasting flat, but the finished pie still belongs to the blueberries.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 batch All-Purpose Flaky Pie Crust chilled as 2 disks
  • 6 cups fresh blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp finely grated lemon zest
  • 2 tbsp fresh lemon juice
  • 1/4 tsp ground cinnamon
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
  2. Toss the blueberries with the sugar, cornstarch, lemon zest, lemon juice and cinnamon.
  3. Roll one dough disk into a 12-inch circle, fit it into a 9-inch plate, add the berries, and dot with butter.
  4. Cover with the second rolled crust, trim and crimp, cut 5 vents, and brush with egg wash.
  5. Bake for 20 minutes, lower the oven to 375°F, and bake 35 to 40 minutes more until thick bubbles rise through the center vents.
  6. Cool for at least 3 hours before slicing.