This is a unique pie, as the filling is not baked in the oven. The crust is blind-baked, meaning it’s fully cooked in the oven without a filling. Some of the blueberries are cooked in a saucepan on top of the stove with sugar and cornstarch, when the mixture is thickened it’s removed from the stove. Then the rest of the fresh blueberries are added in, and when the mixture has cooled, it’s poured into the baked shell. Such an easy way to make a pie, and it got rave reviews!
- 1 single pie crust
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup cold water
- 5 cups blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Preheat oven to 425°. On a floured surface, roll out dough, ease into a 9″ pie plate, trim dough and flute the edge. Refrigerate for 30 minutes or 15 in the freezer. Line crust with a double thickness of foil. Fill with pie weights or dried beans. Bake on a middle oven rack until golden brown, 20-25 minutes. Remove foil and weights and bake until bottom is golden brown, 4-7 minutes. Cool on a wire rack.
- In a saucepan over medium heat, whisk sugar, cornstarch, salt and water until smooth, then add 3 cups blueberries. Bring to a boil, stirring for 2-3 minutes until thickened.
- Remove the saucepan from heat. Add butter, lemon juice and remaining 2 cups berries, stir until butter is melted. Let cool, then pour into crust. Refrigerate until serving.
