Yield: 1 9 inch pie
Blueberry Pie with Frozen Blueberries
This blueberry pie is a perfect blend of sweet and tart, featuring a flaky crust enveloping a juicy filling made from frozen blueberries and a hint of lemon zest and juice. With its golden-brown finish, it's the ultimate summer dessert.
Ingredients
- 5 cups frozen blueberries (or fresh, if in season)
- 1 cup granulated sugar
- 2/3 cup corn or tapioca starch
- Zest and juice from 1 lemon
- Pinch of salt
- 2 prepared pie crusts (bottom and top crust)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 425°F
- Prepare the blueberry filling: In a large bowl, combine frozen blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Mix well.
- Prepare the pie crusts: Roll out one pie crust to about 12 inches in diameter and place it in a pie pan without trimming the over-hang. Pour the blueberry mixture into the crust.
- Add the top crust: Roll out the second pie crust. Either cut into strips to make a lattice top or simply place it over the filling. Trim any excess dough and crimp the edges to seal.
- Brush with egg wash: Beat the egg and brush it over the top crust for a golden finish.
- Ventilation: If you didn't make a lattice top- make a few small slits in the top crust to allow steam to escape.
- Bake: Put the pie in the preheated oven and bake for 45-55 minutes until the crust is golden and the filling is bubbling. Add a pie shield or round of aluminum foil if the edges start getting too golden.
- Cool: Allow the pie to cool on a wire rack for at least 2 hours before serving.