Wednesday, July 21, 2010

Blueberry Pie

'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.

Blueberry Pie
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
pinch salt
1 lime
6 cups blueberries
2 T butter, cut into pieces
1 egg
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. 
Serves 10.

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