'Tis the season for blueberries, and if you can find some fantastic ones, there is nothing better than putting them all together in this delicious and juicy pie! I used the crust from my Strawberry Rhubarb Pie, but of course you can use any crust you'd like.
Pastry crust for a 2-crust pie
3/4 cup sugar
1/4 cup cornstarch (if using wild blueberries instead of cultivated, increase to 1/3 cup)
1/2 tsp cinnamon
6 cups blueberries
2 T butter, cut into pieces
1 tsp water
Prepare crust through chilling.
Preheat oven to 425F.
In a large bowl, combine sugar, cornstarch, cinnamon, and salt. Set aside. From lime, remove zest with a zester, then squeeze 1 T juice. Add lime zest, lime juice, and blueberries to the sugar mixture, tossing until combined.
Roll out bottom pastry crust and line a 9" pie plate with it. Pour filling into crust and dot the top of the filling with butter. Roll out top crust, then cut out a center hole and 1" slits to allow steam to escape. Place over filling and crimp edges.
Combine egg and water and brush over crust. Place pie onto a foil-lined baking sheet to catch any overflow. Bake at 425F for 20 minutes. Reduce heat to 375F, cover edges of crust with foil, and bake an additional 1 hour. The entire crust may be loosely covered with foil for the last 20-30 minutes of baking if it's getting too brown.
Cool on a wire rack for 1 hour to serve warm, or cool completely.