Blueberry Pie - A Taste For Blueberries Series- A Traditional Summer Pie That’s Easy & Delicious!
Blueberry Pie
3 (14.5 ounce) cans Blueberries, in blueberry juice
10 Tablespoons sugar, divided
3 Tablespoons cornstarch
1 Tablespoon lemon juice
1 Tablespoon butter
Pastry for a double crust, 9-inch pie
1 egg, well beaten, optional
Sparkling sugar, optional
Preheat oven to 400°.
Drain the berries and reserve the juice from one can.
In a medium saucepan, stir the blueberry juice into the combined mixture of the cornstarch and half the sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Gently stir in the remaining sugar, lemon juice, and blueberries. Let stand while preparing pastry.
Line a 9-inch pie plate with pastry and fill with the blueberry filling. Dot with butter. Cover with the top crust and seal the edges of the two crusts together. Cut slits into top crust for steam to escape.
Beat the egg well and brush over the top crust of the pie. Sprinkle with sparkling sugar on top. Cover edges of the crust with foil or a pie shield to prevent burning. Bake for 30 minutes or until the crust is golden.
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