Double Crust Blueberry Pie
A basic double crust blueberry pie made with fresh blueberries, brown and white sugar, cinnamon and a little lemon.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
- 1 unbaked pie shell for two crusts or 1 pack unroll and bake pie crust
- 6 cups fresh blueberries approximately
- 1 1/2 tablespoons fresh lemon juice
- 3/4 cup granulated sugar
- 3 tablespoons lightly packed brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/3 cup all purpose flour to 1/2 cup updated -- I use 1/2 cup
- 2 tablespoons unsalted butter cup into small chunks or thin slices
- 1 egg lightly beaten
- Optional: Sugar for decorating large grained
Preheat oven to 400 degrees F.
Unroll one roll of pie dough and line a 9 inch ungreased deep dish pie plate as directed on box. If you are woried about a soggy bottom, brush some beaten egg over the pie dough.**
In a large bowl, toss the blueberries with the lemon juice.
In a second bowl, thoroughly mix together both sugars, cinnamon, salt, and flour. Pour dry mixture into the bowl with the berries and toss to coat. Empty the coated berries into the dough lined pie dish. Scatter bits of butter over the top of the berries
Unroll second roll of dough and lay over the berries. Seal edges and crimp. Cut slits in top of dough.
Brush dough with some of the lightly beaten egg. Sprinkle with sugar.
Place pie on center rack of a hot oven. To be safe, place a cookie sheet on lower rack in case there are drips (I didn’t have any). Bake pie for 40 minutes or until top is golden brown.
*Using 1/2 cup of flour will help with the stiffness. I used 1/3 cup (the mount specified in SL's book), but if you prefer a less runny pie than you might want to try 1/2 cup.
**Another tip is to brush beaten egg over the bottom crust to make it less soggy. I've never tried that, but it sounds like a good tip.