Ingredients:
- 1 sheet refrigerated pie crust
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
Instructions:
- 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 for 30 minutes. Line the crust with a double layer of foil and fill it with pie weights. Bake on the lower oven rack until golden brown, for about 20-25 minutes. Remove the foil and weights, then bake until the bottom is golden brown, an additional 3-6 minutes. Cool on a wire rack.
- In a saucepan over medium heat, combine sugar, cornstarch, salt, and water until smooth. Add 3 cups of blueberries. Bring to a boil, cook, and stir for 2 minutes or until thickened and bubbly.
- Remove from heat. Stir in butter, lemon juice, and the remaining 2 cups of blueberries until the butter is melted. Cool the mixture. Pour it into the crust. Refrigerate until serving.
Tips:
- If using frozen blueberries, there’s no need to thaw them before using in this recipe.
- To avoid a runny pie, ensure you cook the blueberries with cornstarch for two minutes to thicken the juices.
- The pie is done when the crust is golden brown, and the filling is bubbling.
