One unbaked pie crust in 9" pie pan
Your favorite pie crust or I used Dori Greenspan's recipe Good for All-Most Everything Pie Dough for my crust. If you don't want to make your own pie crust you can use prepared pie dough found in the refrigerator section of you local grocery store. It won't be as amazing as a homemade dough but you'll still get a great pie!
4 cups fresh blueberries
1/2 cup granulated white sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon lemon zest
1 large egg yolk
Make the Blueberry
Filling: In a
small bowl mix together the sugar, cornstarch, lemon juice and
Place the blueberries in a large bowl. Add the sugar mixture
the blueberries and gently toss to combine.
Pour the mixture into prepared
pie shell. I used cut out stars to top my pie with but you can do a
lattice pattern if you prefer. Place the cut out
stars in a circular pattern on top of the blueberries, making
sure to cover most of the top of the pie. Once the top of the pie is
covered with the pastry stars, brush the entire
with the egg wash. Place
assembled pie back in the refrigerator to chill for about 30
Preheat the oven to 400 degrees. Place the chilled pie on a larger baking pan, lined with parchment paper or foil, to catch any spills. Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees. Continue to bake the pie for about 35 - 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring.
Place the baked pie on a wire rack to cool for several hours. If you cut your pie before it cools completely it will not set-up and will be very soupy. Serve at room temperature with softly whipped cream or ice cream.