Double Crust Blueberry Pie
A basic double crust blueberry pie made with fresh blueberries, brown and white sugar, cinnamon and a little lemon.
Servings 8
Ingredients
- 1 9-inch pie crust, homemade or use a pack of roll & bakes
- 6 cups fresh blueberries
- 1 ½ tablespoons fresh lemon juice
- ¾ cup granulated sugar (150 grams)
- 3 tablespoons lightly packed brown sugar (36 grams)
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ⅓ cup cornstarch (or up to ½ cup of flour if preferred)
- 2 tablespoons unsalted butter, melted
- 1 large egg
- Optional: Sugar for decorating large grained
Instructions
- 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 worried 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 cornstarch. Pour dry mixture into the bowl with the berries and toss to coat. Empty the coated berries into the dough lined pie dish. Drizzle melted butter over the top.
- 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).
- Reduce heat to 375 degrees F. and bake pie for 50 minutes or until top is golden brown.
Notes
I originally used ½ cup of flour, but changed it to ⅓ cup of cornstarch.
**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.