Boston Blueberry Pie

Ingredients

Fresh blueberries

4 cups

Granulated sugar

3/4 cup

All-purpose flour

2 tablespoons

Lemon juice

1 tablespoon

Cinnamon

1/2 teaspoon

Salt

1/4 teaspoon

Unsalted butter

2 tablespoons, cold and cubed

Egg

1, beaten (for egg wash)

Turbinado sugar

1 tablespoon (for sprinkling)

Pie crust

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

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, gently combine the fresh blueberries, granulated sugar, flour, lemon juice, cinnamon, and salt. Stir carefully to ensure the blueberries are well-coated without mashing them.
3. Roll out one pie crust on a lightly floured surface and carefully place it in a 9-inch pie dish, trimming any excess dough that hangs over the edges.
4. Spoon the blueberry filling into the prepared pie crust, spreading it evenly.
5. Dot the filling with small pieces of cold, cubed butter to enhance the richness of the pie.
6. Roll out the second pie crust and carefully place it over the blueberry filling. Trim any excess dough and crimp the edges to seal the pie securely.
7. Brush the top crust with the beaten egg to give it a beautiful golden finish, and sprinkle with turbinado sugar for added texture and sweetness.
8. Make a few slits in the top crust to allow steam to escape during baking, preventing the crust from becoming soggy.
9. 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 filling is bubbly.
10. Once baked, remove the pie from the oven and let it cool for at least 1 hour before serving. This cooling period allows the filling to set.
11. Serve the Boston Blueberry Pie warm or at room temperature, and enjoy the delightful burst of flavor in every bite!