This is also adapted from Rose Levy Beranbaum’s ‘The Pie and Pastry Bible’, I just like mine with more berries – probably because I use the bigger pie plates.
1/2 recipe of Brown Sugar Pastry – or enough pastry for 2 crusts
5 c. fresh blueberries, rinsed and dried
1/2 c. sugar
2 1/2 T. cornstarch
2 t. lemon zest – usually from 1 medium lemon
2 T. fresh lemon juice
1/8 t. salt
Roll out your pastry as you would and fit it into the pie plate with a bit extra hanging over the edges. Combine the rest of the ingredients and mix well, then fill up the pie.
Cover with the second sheet of pastry, dampen, trim and flute the edges and then cut a couple of air vents into the top. Bake at 450 for 10 minutes, then cover the edges with foil, or an ‘edge protector’, and turn the heat down to 350 and bake for another 45 minutes. We do love our pie.
- Category: Pie, Blueberry