Fresh Blueberry Pie

Recipe by Steve_G
READY IN: 1hr 30mins
YIELD: 1 Pie




  • preheat oven to 425 degrees f. for at-least 20 minutes.
  • Line crust with parchment, fill with dried beans or rice.
  • Bake for 20 minutes.
  • Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
  • Remove from oven let cool on rack for 2 minutes.
  • Brush entire crust with egg white.
  • Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
  • Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
  • when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.
  • While still stirring slowly add the cornstarch, sugar, lemon juice and salt.
  • Simmer for a minute or so until the mixture becomes translucent.
  • Remove from heat, gently stir in remaining blueberries.
  • Spoon into prepared pie crust.
  • Let sit at room temperature for at least 2 hours before serving with whipped cream.
  • Store at room temperature for 2 days.