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.
