Did you know today is National Blueberry Pie Day!? Wow! Who knew these delicious, antioxidant-rich berries had their own day!
Well, we found a delicious pie recipe here online and thought we would share it with you to help celebrate the occasion.
2 – 9 inch pie crusts (packaged and refrigerated; store-bought)
6 cups fresh or frozen* blueberries
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 tsp ground cinnamon
1 tbsp lemon juice
1 tbsp unsalted butter cut into small pieces
1 large egg lightly beaten for egg wash
optional: coarse sugar for garnish
Prepare the pie crust according to the directions on the package, if any.
Preheat oven to 400 degrees.
Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Let filling sit for 10 minutes.
Spoon the filling into the crust. Sprinkle the pieces of butter on top of the filling.
Gently place the second pie crust shell on top of the mixture, upside-down, and pinch the edges together with the bottom shell, to seal the pie.
Make an egg wash, and brush over the crust. Sprinkle with a little coarse sugar.
Bake for 40-45 minutes, checking the pie at 20 minutes to make sure the crust isn’t browning too quickly. If it is, turn the temperature down to 350° and place a piece of foil over the top of the pie and continue baking.
* If using frozen blueberries, the pie will take several more minutes in the oven due to the increased liquid.
Allow pie to cool before slicing and serving. Serve with a dollop of whipped cream or vanilla ice cream!