Easy fresh blueberry pie recipe

thebittenword.com

July is National Blueberry Month and those sweet-tart little gems of goodness are plentiful. Blueberries are packed with antioxidants and phytochemicals that promote good health for eyes and the cardiovascular system, and may help prevent cancer and improve memory. A one cup serving provides nearly a third of a day’s requirement of vitamin C, and blueberries are also a great source of manganese, vitamin E, and fiber—all for just eighty calories.

This fresh blueberry pie is a snap to make using premade refrigerated pie crust dough, but if time permits a buttery, flaky, homemade pie crust will have people begging for more. Try Vodka Pie Crust Recipe and no one will believe the secret ingredient.
 

Brad Harrison

Easy Fresh Blueberry Pie Recipe

• 3/4 cup sugar + / -
• 4 tsp. corn starch
• pinch of cinnamon
• 6 cups fresh blueberries
• 1 tsp. fresh lemon juice
• 1 TBS cold butter
• Prepared pie crust dough for 2-crust, 9” pie
• How to Make Blueberry Pie

Preheat oven to 375 F.

1. Line a 9-inch pie plate with the bottom round of prepared pie dough overlapping the edge all around by about one inch.
2. In a large bowl, combine the sugar, corn starch, and cinnamon. Mix well.
3. Add the blueberries and lemon juice; toss gently to combine.
4. Transfer berry mixture to the pie plate; dot with cold butter.
5. Top with the second pie dough round.
6. Fold the overlap of the bottom crust dough up over the edge of the top dough; seal by firmly crimping the dough edges together into a decorative edge.
7. Form steam vents in the top crust by slashing 3 or 5 times in a circular pattern, or by removing one or more circles (or decorative shape) of dough.
8. Bake at 375 F until crust is golden brown, approximately 30-40 minutes.
9. Cover loosely with aluminum foil and continue to bake until the filling is congealed and bubbling up through the openings in the top crust.

Total baking time: approximately 50-60 minutes.