Ingredients for - Blueberry Pie Recipe
How to cook deliciously - Blueberry Pie Recipe
1. Stage
Preheat the oven to 425°F. On a floured surface, roll out the dough to fit a 9-inch pie plate. Trim and flute the edge. Refrigerate the dough for 30 minutes. Editor’s Tip: There a lot of different ways to make decorative pie crusts if you want to try a new technique like a roped edge or braided edge.
2. Stage
Line the crust with a double thickness of foil. Fill the pie with pie weights. Editor’s Tip: If you don’t have pie weights, use uncooked rice or beans instead.
3. Stage
Blind bake the crust on a lower oven rack until golden brown, 20 to 25 minutes. Remove the foil and the weights. Continue baking the crust until the bottom is golden brown, three to six minutes. Cool the crust to room temperature on a wire rack.
4. Stage
In a saucepan over medium heat, whisk together the sugar, cornstarch, salt and water until smooth.
5. Stage
Pour in 3 cups blueberries, and stir everything together. Bring the mixture to a boil. Cook and stir until thickened and bubbly, about two minutes.
6. Stage
Remove the saucepan from the heat. Add in the butter, lemon juice and remaining 2 cups berries. Stir everything together until the butter is melted. Cool the mixture to room temperature. Editor’s Tip: Give your filling a stir every once in a while to avoid a skin from forming.
7. Stage
Pour the blueberry filling into the crust. Refrigerate the blueberry pie until you’re ready to serve.
