Blueberry Pie

After our visit to Maine last weekend, Andy developed a strong craving for blueberry pie. We were able to pick up two large containers of fresh Maine blueberries so I could tackle the pie-making at home. I'll admit, pies are not one of my favorite things to make because I like to taste food and adjust as I go, but with a pie once it's in, that's it! Luckily, this pie came out perfect. I used a little less sugar than normal because the blueberries were super sweet, but it all depends on your fruit so adjust the sugar as necessary. Enjoy!

Blueberry Pie

Yield: 1 10-inch pie

Ingredients

4 1/2 cups fresh blueberries, rinsed and dried

1/2 cup white sugar

5 tbsp. cornstarch

1 tsp. lemon zest

1 tbsp. lemon juice

3/4 tsp. salt

1/2 tsp. cinnamon

2 10-inch pie crusts, homemade or store-bought

1 egg, beaten

1 tbsp. white sugar

Preheat the oven to 425 degrees. Line a 10-inch pie plate with one crust and pinch edges to seal.

In a medium bowl, mix together blueberries, sugar, cornstarch, zest, juice, salt, and cinnamon. Pour into prepared pie crust. Cut the other pie crust into 3/4 inch strips and lattice the top. Pinch edges well to seal. Brush the exposed crust and lattice of the pie with the beaten egg, then sprinkle lightly with sugar.

Put pie on a baking sheet and bake in a preheated oven until crust is lightly browned. Adjust heat as necessary to prevent crust from getting too dark. Allow pie to cool completely before serving, otherwise you will have a runny mess! Serve with vanilla ice cream, whipped cream, or just as is! Yum! :o)