This is my father's favorite pie. When blueberries are in season (often in June - near father's day), I make him a blueberry pie! The ingredients are simple, but the results are amazing. Serve this beautiful pie with some vanilla ice cream for a real summer treat.
Fresh, in-season blueberries work best for this pie.
Make sure you place your unbaked pie on a rimmed baking sheet lined with foil. The juices from the berries may overflow, and this will protect your oven.
Do not despair if the berry juice discolors your pastry. It will simply make your pie look rustic!
If you serve your pie warm, the juice my overflow from the pie. It is fine! If you prefer your filling to be more intact, wait to serve until it is completely cool.
Preparation time is 25 minutes. Cook time is 1 hour and 20 minutes.
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon salt
6 cups (3 pints) blueberries
1 tablespoon fresh lemon juice
2 tablespoons butter, cut into pieces
1 egg, (for brushing crust) beaten
Pastry dough for two crust pie
Prepare double crust pastry dough. Preheat the oven to 425 degrees F. In a large bowl combine the sugar, cornstarch, cinnamon, and salt. Add the blueberries and lemon juice; toss to combine. Use a disk of dough to line the 9 inch pie plate. Carefully add the filling into the crust. Dot with pieces of butter. Roll out the remaining disk of dough. Place the dough over the filling and flute. Cut several 1 inch slits in the center of the pie to allow steam to escape while baking. Brush the pastry with the beaten egg. Place the pie on the foil-lined cookie sheet to catch any overflow during baking.
Bake 20 minutes and then turn oven control to 375 degrees F. Bake until the filling bubbles in the center, and crust is golden approximately 1 more hour. If necessary, cover pie loosely with foil during last 20 minutes of baking to prevent over browning of the pastry. Cool on a wire rack 1 hour to serve warm, or cool completely to serve later. This serves 10.
(edited by Anna Weicht)