My friend Debra made this pie for our family. We all agreed that it was by far and away the best blueberry pie we had ever eaten!
Debra is of the opinion that there is really no need to make homemade pie dough. I agree – the refrigerated crusts are quite good and so quick and easy.
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries
1 tablespoon fresh lemon juice
1 package refrigerated pie crusts (2 crusts)
Sugar, for sprinkling on top
Preheat oven to 425 degrees F.
In a medium saucepan, combine sugar, cornstarch, cinnamon and water. Stir and heat until thickened. Set aside to cool. Once cooled add the berries and lemon juice.
Line the bottom of a pie plate with 1 of the crusts.
Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar.
Place pie onto a baking sheet and into the oven for 20 minutes.
Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes.
Allow to cool before slicing.
– Adapted from a recipe by Cheri Garnett that I found on the Food Network