BLUEBERRY PIE Printer-friendly
MAKES 1 NINE-INCH DOUBLE-CRUSTED PIE
If using frozen blueberries, increase the amount Of cornstarch to 1 1/2 tablespoons.
2 tablespoons all-purpose flour, plus more for work surface
1 Pie crust
8 cups wild or cultivated blueberries
1 tablespoon cornstarch
1/2 cup sugar, plus more for sprinkling
1/4 teaspoon ground cinnamon
1. Heat oven to 400. On a lightly floured work surface, roll out half piecrust dough to 1/8-inch-thick, 13-inch circle. Drape dough over a 9-inch pie pan; chill for 20 minutes.
2. Combine berries, flour, cornstarch, sugar, and cinnamon, Add blueberry mixture to bottom crust, mounding berries in center.
3. Roll out remaining dough to same size and thickness. Brush rim of crust with water; place the rolled piecrust on top, and pinch to seal. Trim to 1/2 inch over edge of pan, and crimp edges. Cut top of pie with vents. Chill until firm, about 15 minutes.
4. Lightly brush the pie with water, and sprinkle with sugar. Bake until golden and juices begin to bubble, 45 to 55 minutes, rotating pie halfway through baking. Remove pie from oven, and let cool on cooling rack before serving.