Updated: Dec 9, 2019
This recipe is for a light + tangy blueberry pie that you can make all year long because it calls for FROZEN wild blueberries.
2# Frozen wild blueberries
Sugar to taste (approx 1 c)
Salt to taste
5T corn starch
2T diced butter (optional)
1 batch of the PERFECT PIE CRUST
1 egg (for egg wash)
Season blueberries with sugar and salt. Let them sit to release juices.
Add corn starch to the blueberries.
Divide pie crust in half and roll out into a round shape.
Line the pie pan with dough and fill with blueberries.
Top with pieces of butter.
Cover berries with the second piece of dough and seal the edges with egg wash.
Cut a few slits on the top of the pie and crimp the sides.
Bake at 400 degrees for 15 minutes and them 375 for about 45 minutes. until you can see the pie filling bubbling slowly on the side.
Let pie cool completely so it sets before cutting.