Classic Blueberry Pie

Ingredients

Fresh blueberries

4 cups, rinsed and drained

Granulated sugar

3/4 cup

Cornstarch

2 tablespoons

Lemon juice

1 tablespoon, freshly squeezed

White sugar

1 tablespoon (for topping)

Egg

1, beaten (for egg wash)

Pie crust

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

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, gently combine the fresh blueberries, granulated sugar, cornstarch, and lemon juice. Toss until the blueberries are evenly coated and let the mixture sit for 10 minutes to allow the flavors to meld and the juices to release.
3. Roll out one pie crust and carefully fit it into a 9-inch pie plate, ensuring it fits snugly against the bottom and sides.
4. Pour the blueberry mixture into the prepared pie crust, spreading it evenly to ensure every slice is filled with delicious blueberries.
5. Roll out the second pie crust and place it gently over the filling. Trim any excess crust and pinch the edges together to seal tightly. Cut several slits in the top crust to allow steam to escape, creating a beautiful lattice effect.
6. Brush the top crust with the beaten egg for a glossy finish and sprinkle with white sugar for an added touch of sweetness and crunch.
7. Place the pie in the preheated oven and bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling and fragrant.
8. Once baked, remove the pie from the oven and allow it to cool for at least 1 hour before slicing. This cooling time helps the filling set up nicely, making for easier slicing and serving.