Blueberry Pie – Need A Hand

“Need A Hand” recipes are for folks who need a bit of help in the kitchen.

Blueberry Pie
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Blueberry Pie

Need A Hand
Prep Time15 mins
Cook Time1 hr

Ingredients

  • 1 ⅛ Cups white sugar
  • 3 TBSP cornstarch
  • ¾ tsp ground cinnamon
  • ¾ Cup water
  • 4 ½ Cups blueberries fresh or frozen, your call
  • 1 ½ TBSP lemon juice
  • 2 raw pie crusts
  • 1 raw egg beaten well
  • 1 tsp cold water

Instructions

To start:

  • Preheat oven to 425° F.
  • Rinse the blueberries thoroughly but gently.
  • Dry the blueberries gently, using a colander, salad spinner (delicately) or paper towels.

For blueberry pie filling:

  • Combine the following ingredients into a medium saucepan: white sugar, cornstarch, cinnamon, 3/4 cup water, blueberries, and lemon juice.
  • Stir gently but well and bring to a boil.

Do the following two steps while Preparing Filling:

  • Stir the blueberry mixture every 2-3 minutes.
  • Boil gently until quite thickened.

Prepare the crust:

  • While waiting for the filling to thicken, prepare the crust.
  • Place 1 pie crust in bottom of pie plate.
  • Pressing into sides of pie plate.

Once pie filling is thickened:

  • Pour blueberry pie filling into prepared pie plate.
  • Top with second pie crust.
  • Close the edges of the pie crust together, this is called “crimp” the edges. >
  • Trim the excess edges.
  • Mix the beaten raw egg and 1 tsp cold water to create an “egg wash”.
  • Using a pastry brush, brush top of pie crust with egg wash.
  • Cut 6 good, two-inch slits into top of crust in a nice pattern, like a star.
  • Place a pie crust protector or tin foil on edges of crust. >
  • Place pie on foil lined cookie sheet.

Bake:

  • Bake for 20 minutes at 425° F.
  • Keep pie in oven, and reduce temperature to 350° F
  • Bake another 20-25 minutes, checking after 20 minutes.
  • Remove from oven and cool completely on a wire rack on counter.

Notes

Serve the same day with whipped cream and/or vanilla ice cream.
Refrigerate leftovers immediately.
Adapted from http://www.foodnetwork.com/recipes/all-american-festivals/country-blueberry-pie-recipe/index.html

Here’s a step-by-step tutorial on how to make the best blueberry pie ever!

Gather your ingredients together, preheat your oven to 425° F, and rinse your blueberries thoroughly but gently.

Combine the following ingredients into a medium saucepan: white sugar, cornstarch, cinnamon, ¾ Cup water, blueberries, and lemon juice.

Stir gently but well and bring to a boil

Stir the blueberry mixture every 2-3 minutes.

Boil gently until quite thickened.

While waiting for the filling to thicken, prepare the crust. Place 1 pie crust in bottom of pie plate, pressing into sides of pie plate.

Pour blueberry pie filling into prepared pie plate.

Top with second pie crust.

Close the edges of the pie crust together, this is called “crimp” the edges.

Trim the excess edges.

Mix the beaten raw egg and 1 tsp cold water to create an “egg wash”.

Using a pastry brush, brush top of the pie crust with egg wash.

Cut 6 good, two-inch slits into top of crust, in a nice pattern, like a star.

Place a pie crust protector or tin foil on edges of crust.

Place pie on foil lined cookie sheet.

Bake for 20 minutes at 425° F.

Keep pie in oven, and reduce temperature to 350° F.

Bake another 20 -25 minutes, checking after 20 minutes.

Remove from oven and cool completely on a wire rack on counter.

Serve the same day with whipped cream and/or vanilla ice cream.

Refrigerate leftovers immediately.

Don’t need the extra help? See our “Confidence” version of blueberry pie.

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