Blueberry Pie

Sweet, juicy berries baked in a flaky crust.  Delightful.

4 cups fresh blueberries
2/3 cup sugar
1/4 cup cornstarch
1 t. fresh lemon zest
2 T. fresh lemon juice

Pie dough

Preheat oven to 400º.  Roll out crust and fit into a pie plate.  Roll out the rest of the crust and cut into 1/2-inch wide strips with a pizza cutter or knife.

In a large bowl, toss the blueberries, sugar, cornstarch, lemon zest and lemon juice.  Let stand 5 minutes.  Pour berry mixture into the pie shell.  Weave a lattice over the top with the pastry strips. Trim and crimp them to the bottom crust.  Brush the top with milk and sprinkle with sugar.

Bake at 400º for 15 minutes.  Reduce the heat to 350º and continue to bake for 45 to 50 minutes or until the berries are bubbly and the crust is golden.  Tent with foil if the crust is getting too brown. This pie is like apple pie, when the filling bubbles up and over (and makes a mess of the oven) then it is finished.  I like to put a baking tray on the rack below to catch drips.

Serve warm with vanilla ice cream.

Thanks, Heather, for another great recipe.


Just so you know:

Before it's rolled: DOUGH
After it's rolled: PASTRY
After it's baked: CRUST