Pastry for Doublecrust Pie (See /basic-pie-crust/

4 cups fresh Blueberries

2 Tbsps. Lemon Juice

½ – ¾ cup Sugar

3 Tbsps. Cornstarch

Dash of Cinnamon & ground Nutmeg (optional)

1  Egg beaten with 1 tsp. of Milk

Coarse Sugar


  1. Roll out half the Pastry to fit an 8” or 9” pie pan; set aside.
  2. Preheat the oven to 450 degrees.
  3. Lightly rinse the Berries; dry on paper towels.
  4. Place in a medium bowl and add the Lemon juice, Sugar, Cornstarch and spices.
  5. Gently turn the Berries so that they become coated with the Sugar and Cornstarch.
  6. Turn into the prepared Pie Crust.
  7. Roll out the second half of the dough to fit over the top.  (If desired, a lattice top can be made instead of the solid crust)  Trim the crust so that it is about ½’ larger than the pie pan.
  8. Fold and crimp the edges.  Make slits in the top with a small sharp knife.
  9. Place the Pie in the lower third of the preheated oven and bake for 10 minutes.
  10. Reduce the heat to 350 and move the pie to the center of the oven; bake 30 minutes longer.
  11. Brush the top crust with the beaten Egg and sprinkle with coarse sugar.
  12. Bake an additional 5 minutes or until the crust is a golden brown.
  13. If the edges start to become too dark during the baking period, cover them with strips of aluminum foil.

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