5 cups blueberries (blackberries may be substituted)
1 lemon, zested and juiced
3/4 cup sugar
4 Tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
batch of favorite pie pastry for a double crust 9 inch pie
1 Tablespoon butter, very cold, cut into small pieces
2 cups whipping cream
Preheat oven to 425 degrees.
Toss blueberries with lemon zest and juice.
Mix together sugar, cornstarch, salt and cinnamon.
Stir sugar mixture into blueberries until completely combined.
Line pie pan with one crust leaving excess dough hanging over pan edges. Spoon blueberry
mixture into pie shell and dot with pieces of butter.
Top with remaining crust, trim excess dough and crimp edges.
Use a sharp knife to cut
three or four slits in top crust for steam to escape.
Bake on a lower shelf for 50 minutes, until crust is a light golden brown and blueberry
juice is thick and bubbly. Check early to be sure the crust doesn’t get too dark.
Cool for one hour before cutting to allow juices to thicken completely.
Before serving, whip cream to stiff peaks. Cut pie and serve with whipped cream.
Cover pie and store at room temperature for no longer than three days.
NOTE: This pie may be made with a regular or gluten-free pie crust. If you don’t want to make
the crust from scratch, try Katie’s favorite—Glutino Perfect Pie Crust mix.