Blueberry Pie

1. 1

   To make the blueberry filling:

2. 2

   In a small bowl, mix together the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine.

3. 3

   Pour the mixture into a prepared pie shell. then, in a small bowl, whisk together the egg yolk and cream. Lightly brush the rim of the pastry shell with the egg wash. Assemble the top crust of the pie. Once the top of the pie is complete, brush the entire surface with the egg wash, making sure it does not pool. Place teh assembled pie back in the refrigerator for about 30 minutes.

4. 4

   Preheat the oven to 400 degrees F and place the oven rack in the lower third of the oven. Remove the chilled pie from the fridge and and place on a larger baking pan to catch any spills. Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F and bake the pie for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring.

5. 5

   Place the pie on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2-3 days at room temperature. Makes one 9-inch pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.