Fresh Blueberry Pie

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 pie crust
• 1 large egg , lightly beaten
• 4 cups fresh blueberries, rinsed and dried
• 1/2 cup water
• 2 tablespoons cornstarch
• 1/2 cup sugar (or more depending on sweetness of berries)
• 1 teaspoon fresh lemon juice
• 1 pinch salt

Recipe

• 1 preheat oven to 425 degrees f.
• 2 for at-least 20 minutes.
• 3 line crust with parchment, fill with dried beans or rice.
• 4 bake for 20 minutes.
• 5 remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
• 6 remove from oven let cool on rack for 2 minutes.
• 7 brush entire crust with egg .
• 8 measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
• 9 meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
• 10 when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.
• 11 while still stirring slowly add the cornstarch, sugar, lemon juice and salt.
• 12 simmer for a minute or so until the mixture becomes translucent.
• 13 remove from heat, gently stir in remaining blueberries.
• 14 spoon into prepared pie crust.
• 15 let sit at room temperature for at least 2 hours before serving with whipped cream.
• 16 store at room temperature for 2 days.