Foolproof Blueberry Pie
Ingredients
- 4 cups blueberries, I used frozen wild blueberries, but fresh is wonderful too!
- 1 small lemon, zested (about 1 tsp)
- 1 tbsp lemon juice
- 1/2 cup sugar, plus extra for sprinkling on top
- 3 tbsp cornstarch
- 1 pinch salt
- 2 store-bought pie crusts, either 1 frozen in the pan and 1 refrigerated roll out crust or 2 of the latter; homemade is best if you have the time and will!
- egg wash, 1 egg beaten with 1 tbsp water, for brushing
Instructions
- Preheat oven to 400 degrees.
- In a medium saucepan, toss together the blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Bring to a simmer to thicken over medium heat. Transfer to a bowl and cool for about 15-20 minutes. Transfer to a prepared pie crust. Use the remaining roll-out crust to cut decorative shapes, such as stars, or cut into strips to form a lattice top. Brush the top gently with the egg wash and sprinkle with sugar.
- Bake for 30-40 minutes, until pie crust edges and topping are nicely browned. Because the filling has already been thickened on the stovetop, there’s no need to wait for it to bubble up.