Blueberry Pie Recipe
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The classic summer pie, especially when topped with
. A perfect way to enjoy your blueberry harvest! Search our
Blueberry Recipes Collection
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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
Preheat oven to 400Â°F.
Place blueberries in a large bowl.
In a small container, combine sugar, cornstarch, cinnamon, 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 Â½ 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 Â½ 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.
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