In the summer, when blueberries are in season, there is no better way to enjoy them than in a pie! Pour a little cold heavy cream over each slice. It is delicious.
INGREDIENTS | SERVES 8
- 6 cups of fresh blueberries, rinsed and stemmed
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ¼ cup cornstarch
- ½ cup sugar
- ¼ teaspoon cinnamon
- Pinch fresh grated nutmeg
- 1 (9-inch) Mealy Pie Crust, unbaked
- 3 tablespoons butter (unsalted), cut into small pieces
- 1 egg, beaten
- 1 (9-inch) Flaky Pie Crust
Heat the oven to 400°F.
In a large bowl, gently toss together the blueberries, lemon zest, lemon juice, cornstarch, sugar, cinnamon, and nutmeg. Pour into the prepared pastry crust. Dot the top with the butter.
Brush the edge of the Mealy Pie Crust with the beaten egg so that the top crust will adhere. Top with the flaky crust and trim the dough to 1 inch of the pan's edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F for an additional 30 to 40 minutes, or until the pie is bubbling and the juices are thick. Cool completely before slicing.
If fresh berries are not in season or are looking less than desirable, frozen blueberries are a fine substitute. Allow the berries to thaw completely and drain off any excess liquid before preparing the filling. Skipping that step will result in a watery pie.