Ingredients:
- 1 recipe pastry for a 9-inch double-crust pie
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 tablespoon butter, cut into small pieces
Directions:
- Preheat oven to 425°F (220°C).
- Line the bottom and sides of a 9-inch pie plate with one of the pie crusts.
- In a large bowl, mix together the sugar, cornstarch, salt, and cinnamon. Gently fold in the blueberries until well coated.
- Pour the blueberry mixture into the prepared pie crust. Dot with butter pieces.
- Cover with the top crust, crimp the edges to seal, and cut several small slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
- Allow the pie to cool before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 320 kcal | Servings: 8 servings