About the Recipe
This pie is a labor of love but SO worth it!
Ingredients
3 pints blueberries
zest of one lemon
juice of one lemon
2/3 cup sugar
1/4 cup all-purpose flour
2 Tablespoons cornstarch
1/4 teaspoon ground cinnamon
butter for topping
1 egg
Preparation
Make your pie crust first. This is my favorite sourdough pie crust recipe. It is buttery, flakey, and delicious. The pie crust will need to chill for at least 2 hours before being rolled out.
Once you are ready to bake, roll out your dough so it warms up a bit. I like to fold the dough in half two times, creating a thick square with the dough. I then roll it out to fit in a 9" pie plate. This creates flaky layers within the crust.
Make your filling. Mix blueberries, lemon, sugar, flour, cornstarch, and cinnamon together. I busted quite a few blueberries to get the desired consistency. You do not want the mixture too runny, but want all ingredients well incorporated (no white flour chunks).
Place your filling in the pie crust and top with a traditional lattice or your favorite pie crust design.
Place a baking sheet on the rack directly below where you will be baking your pie. As the pie bakes, it will begin bubbling and will create a mess without a baking sheet in place.
Bake at 425º for 25 minutes. When the 25 minutes are up, remove the pie from the oven and create a pie shield out of aluminum foil. This will keep the crust from burning too quickly. Reduce heat to 375º.
Place pie back into the oven with pie shield for 25 minutes. I checked the internal temperature in 12-minute intervals after this. I wanted the pie filling to reach 200ºF before removing it from the oven. As your pie bakes, it will begin bubbling. You want a majority of the filling to be bubbling before removing.
When your pie reaches 200º internally, remove from oven. Let the pie cool completely before serving. This will take around 4 hours if left at room temperature.
Serve with vanilla ice cream!