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Fresh Blueberry Pie



preheat oven to 425 degrees f.
for at-least 20 minutes.
Line crust with parchment, fill with dried beans or rice.
Bake for 20 minutes.
Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
Remove from oven let cool on rack for 2 minutes.
Brush entire crust with egg white.
Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.
While still stirring slowly add the cornstarch, sugar, lemon juice and salt.
Simmer for a minute or so until the mixture becomes translucent.
Remove from heat, gently stir in remaining blueberries.
Spoon into prepared pie crust.
Let sit at room temperature for at least 2 hours before serving with whipped cream.
Store at room temperature for 2 days.