Recipe by Bev
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
Top Review by Chris #5
The story behind why I made this pie is so unbelievable, that I won't even get started.
I made it with the following changes: I added about 1/2 tsp of vanilla, and a little lemon zest. I knew the baking time was off..bake at least 50 min, until brown and bubbling. Do NOT slice for at least an hour, or you will have a runny mess. If you wait til it sets, there is no need for cornstarch. Make sure you bake any fruit pie on a cookie sheet, as they tend to bubble over a bit.
This was excellent. Truly excellent.
- 1182.95 ml fresh blueberries
- 14.79 ml lemon juice
- 425.24 g package refrigerated pie crusts
- 236.59 ml sugar
- 118.29 ml all-purpose flour
- 0.59 ml salt
- 2.46 ml ground cinnamon
- 29.58 ml butter or 29.58 ml margarine
- 1 large egg, lightly beaten
- 4.92 ml sugar
Directions See How It's Made
- SPRINKLE berries with lemon juice; set aside.
- FIT half of pastry in a 9-inch pieplate according to package directions.
- COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
- Pour into pastry shell, and dot with butter.
- UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
- Place pastry over filling; seal and crimp edges.
- Cut slits in top of crust to allow steam to escape.
- Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
- Cover edges with aluminum foil to prevent overbrowning, if necessary.
- Serve with vanilla ice cream, if desired.