A basic double crust blueberry pie made with fresh blueberries, brown and white sugar, cinnamon and a little lemon.
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Author Cookie Madness
Ingredients
1unbaked pie shell for two crusts or 1 pack unroll and bake pie crust
6cupsfresh blueberriesapproximately
1 ½tablespoonsfresh lemon juice
¾cupgranulated sugar
3tablespoonslightly packed brown sugar
½teaspooncinnamon
⅛teaspoonsalt
⅓cupall purpose flour to ½ cupupdated -- I use ½ cup
2tablespoonsunsalted buttercup into small chunks or thin slices
1egglightly beaten
Optional: Sugar for decoratinglarge 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 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.
Notes
*Using ½ cup of flour will help with the stiffness. I used ⅓ cup (the mount specified in SL's book), but if you prefer a less runny pie than you might want to try ½ 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.