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.
Blueberry Pie
INGREDIENTS
Pie Crust
2 – 9 inch pie crusts (packaged and refrigerated; store-bought)
Filling
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
INSTRUCTIONS
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Prepare the pie crust according to the directions on the package, if any.
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Preheat oven to 400 degrees.
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Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Let filling sit for 10 minutes.
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Spoon the filling into the crust. Sprinkle the pieces of butter on top of the filling.
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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.
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Make an egg wash, and brush over the crust. Sprinkle with a little coarse sugar.
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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!
