Ingredients
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2 pints blueberries (4 cups)
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3/4 cup sugar
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3 tablespoons cornstarch
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3 tablespoons water
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1 teaspoon lemon rind, grated
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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2 tablespoons unsalted butter
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1 pinch salt, for egg washing top of pie
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2 tablespoons sugar, for top of pie
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2 individual pie crusts
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1 egg, well beaten with
Instructions
- Combine 1 cup berries with 3/4 cup sugar in pan.
- Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- Combine cornstarch and water in bowl.
- Add to pan with blueberries.
- Cook over medium heat until mixture comes to full boil and is clear and thick.
- Pour hot mixture into large bowl.Cool until warm.
- Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
- Let cool before adding to pie crust.
- Add top crust and brush with egg wash, sprinkle with sugar.
- Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
- This technique works for any delicate fruit such as raspberries or strawberries.