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Blueberry Pie Recipe

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The classic summer pie, especially when topped with ice cream.

Blueberry Pie Recipe (+)

Directions

Preheat oven to 400°F.
Place blueberries in a large bowl. In a small container, combine sugar, cinnamon, cornstarch, and grated lemon peel. Sprinkle the dry mixture over the blueberries. Drizzle vanilla over the bluberries.
Line pie pan with one pie crust. Brush bottom of crust with beaten egg white. Pour blueberry mixture into crust.
Cut remaining crust into ½ inch wide strips and create a lattice top. If preferred, place full crust on pie and crimp bottom and top crust together. If using the full crust, cut 3 or four ½ in slits into top crust to allow steam to escape while baking.
Before baking, cover edges of crust with strips of aluminum foil to prevent crust from over browning while baking.
Bake for 50 minutes or until crust is golden brown and juices are bubbling.
Serve warm or cool. Add ice cream, if desired.

Container: 9" pie plate

Prep Time: 15 minutes

Cook Time: 1 hour

Serving Size: 1 piece

Servings: 8

Enter desired servings:

Ingredients

-		2 9" refrigerated pie crusts
-		6 cups fresh blueberries
-		1 cup sugar
-		1/4 cup cornstarch
-		1/4 teaspoon cinnamon
-		1 1/2 teaspoons lemon peel, finely grated
-		1 teaspoon vanilla
-		1 egg white, lightly beaten

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