BC Blueberry Pie

Ingredients

Fresh BC blueberries

4 cups, rinsed and drained

Granulated sugar

3/4 cup

All-purpose flour

2 tablespoons

Lemon juice

1 tablespoon

Unsalted butter

2 tablespoons, cut into small pieces

Egg

1, beaten (for egg wash)

Pie crust

2 (9-inch) crusts, homemade or store-bought

Cinnamon

1/2 teaspoon (optional, for added warmth)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, gently combine the fresh blueberries, granulated sugar, all-purpose flour, lemon juice, and cinnamon (if using). Stir until the blueberries are well coated and the mixture is combined.
3. Place one sheet of pie crust into a 9-inch pie dish, ensuring it covers the bottom and sides. Pour the blueberry mixture into the crust, spreading evenly. Dot the filling with small pieces of unsalted butter to enhance flavor.
4. Cover the filling with the second pie crust, trimming any excess dough around the edges. Pinch the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
5. Brush the top crust with the beaten egg for a beautiful, golden finish.
6. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
7. Remove the pie from the oven and allow it to cool for at least 30 minutes before serving to let the filling set.
8. Enjoy your BC Blueberry Pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of freshly whipped cream.