29
Sep
Cook over medium heat stirring frequently to prevent it from burning until. Add blueberries water and lemon juice and stir gently to combine.
Bake for 20 minutes at 400 degrees F then reduce temperature to 350 degrees F and continue baking for 35 minutes or until filling is bubbling at the edges.
Best homemade blueberry pie. Prepare crumble topping by combining flour 3 tbsp granulated sugar brown sugar cinnamon and salt. Mix well and then add the melted butter and stir until everything holds together and is crumbly. Pour blueberry mixture into pie crust.
It will be really full mound it towards the middle if needed. Instructions In a large saucepan whisk cornstarch and sugar until no lumps remain. Add blueberries water and lemon juice and stir gently to combine.
Cook over medium heat stirring frequently to prevent it from burning until. Ingredients 4 cups of fresh Blueberries may use frozen if needed. 1 Tablespoon of freshly squeezed Lemon Juice.
34 cup of Sugar. Homemade pies from scratch have always intimidated me but Ive been testing and practicing and am no longer afraid to just go for it. This pie is made with an easy homemade crust but you can also use a store-bought refrigerated pie crust.
I completely understand the ease of a pre-made crust. Cook 2 cups blueberries with lemon juice and zest sugar salt and nutmeg for 5 minutes. In a small bowl whisk together cornstarch and water then add saucepan and cook 1 minute more.
Brush dough with whisked egg optionally sprinkling with a bit of sugar. Set pie in the oven with a baking sheet below it to catch drips. Bake for 20 minutes at 400 degrees F then reduce temperature to 350 degrees F and continue baking for 35 minutes or until filling is bubbling at the edges.
This pie with its sugar cookie-like crust is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot cold plain or with whipped cream or vanilla ice cream on the side.