This is one of the South’s favorite pies. It’s not just for after dinner—blueberry pie can be enjoyed any time of the day, from a breakfast treat to a nighttime snack.
Ingredients
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2 (9-inch) Pie Crust Doughs (page 68)
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6 cups fresh blueberries
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3⁄4 cup sugar
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1⁄4 cup cornstarch
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Pinch of kosher salt
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2 teaspoons lemon zest
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1⁄2 teaspoon ground cinnamon
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1 tablespoon unsalted butter, cut into 1⁄2 teaspoon-size pieces
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2 tablespoons heavy cream
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Sugar, for sprinkling
Instructions
Preheat oven to 375 degrees F. Roll out bottom dough and place in a 9-inch glass pie baking dish.
In a large mixing bowl, combine blueberries, sugar, cornstarch, salt, zest, and cinnamon. Pour mixture into bottom dough and distribute butter pieces over the fruit. Roll out top dough and cover pie. Crimp together the edges of the dough. Using a paring knife, make 3–4 small slits in the top, to allow steam to escape during baking.
Cover with a pie guard (an aluminum ring that fits around the edges of the baking dish and covers the outside edge of dough) to prevent the edges from getting too brown before the rest of the pie is fully baked. If you don’t have a pie guard, you can cover the pie with aluminum foil if the edges start to get overly browned during baking. Bake for 25–30 minutes or until golden brown and bubbling. Remove pie from oven and allow to cool for at least 2 hours to allow filling to set.