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Classic Blueberry Pie Recipe

Classic Blueberry Pie Recipe

  • 2 prepared 9-inch pie crusts
  • 6 cups fresh blueberries, washed and dried
  • 3/4 to 1 cup sugar
  • 3 to 4 tablespoons cornstarch
  • Zest from 1/2 lemon
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 large egg yolk whisked with 1 tablespoon warm water, for the glaze
  1. Roll out one of the pie crusts to a diameter of 12 to 13 inches and transfer it to a 9-inch pie. Snug it into the corners of the pan. Transfer the pie pan to the fridge and chill the crust for 30 minutes.
  2. Preheat the oven to 425°F while the crust is chilling.
  3. Combine the blueberries, 3/4 cup of sugar, 3 tablespoons cornstarch, lemon zest and lemon juice in a small bowl. Use more sugar if your berries are very tart and more cornstarch if your berries seem very juicy or if you prefer a more firm pie filling. Stir until the sugar dissolves into a gooey coating and let the berries macerate on the counter 15 to 30 minutes.
  4. Remove the pie crust from the fridge and pour the berries inside. 
  5. Roll the second pie crust to a diameter of 11 to 12 inches and gently lay it over the top of your pie
  6. More Directions https://www.thekitchn.com/classic-summer-recipe-blueberry-pie-recipes-from-the-kitchn-191859

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