This blueberry pie recipe puts that bounty of farmers market berries to proper use. All their juicy, summery goodness shines through!
Instructions
1
Roll out the pie dough
2
Preheat the oven to 425°F. On a floured surface, roll out the dough to fit a 9-inch pie plate. Trim and flute the edge. Refrigerate the dough for 30 minutes. Editor’s Tip: There a lot of different ways to make decorative pie crusts if you want to try a new technique like a roped edge or braided edge.
3
Fill with weights
4
Line the crust with a double thickness of foil. Fill the pie with pie weights. Editor’s Tip: If you don’t have pie weights, use uncooked rice or beans instead.
5
Blind bake the crust on a lower oven rack until golden brown, 20 to 25 minutes. Remove the foil and the weights. Continue baking the crust until the bottom is golden brown, three to six minutes. Cool the crust to room temperature on a wire rack.
6
Whisk the filling
7
In a saucepan over medium heat, whisk together the sugar, cornstarch, salt and water until smooth.
8
Cook the blueberries
9
Pour in 3 cups blueberries, and stir everything together. Bring the mixture to a boil. Cook and stir until thickened and bubbly, about two minutes.
10
Add in reserved blueberries
11
Remove the saucepan from the heat. Add in the butter, lemon juice and remaining 2 cups berries. Stir everything together until the butter is melted. Cool the mixture to room temperature. Editor’s Tip: Give your filling a stir every once in a while to avoid a skin from forming.
12
Assemble the pie, and chill
13
Pour the blueberry filling into the crust. Refrigerate the blueberry pie until you’re ready to serve.
