Fourth of July Blueberry Pie
Recipe GLPR123430b02e219b
A patriotic double-crust blueberry pie topped with decorative pastry stars. Fresh blueberries are combined with warm spices and thickened with cornstarch to create a rich filling, baked until golden with a flaky, buttery crust.
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Ingredients
9-inch double-crust pie dough (homemade or store-bought)
6 cups fresh blueberries, rinsed and patted dry
¾ cup granulated sugar
3 tablespoons cornstarch
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon freshly squeezed lemon juice
1 to 2 teaspoons whole milk or half and half cream
1 to 2 teaspoons granulated sugar for topping
All-purpose flour for dusting
Directions
Prepare your pie dough for a 9-inch double-crust pie. Line a 9-inch pie pan with the bottom crust, leaving a ½-inch overhang beyond the pan's edge. Fold the edge of the dough under and press gently around the rim to create a sealed edge. Leave the border plain for a rustic appearance or crimp decoratively as desired. Cover with plastic wrap and refrigerate until firm, at least 30 minutes.
Roll out the remaining dough to ⅛-inch thickness. Using a 2-inch star-shaped cookie cutter, cut out approximately 25 stars, dipping the cutter edges in flour before each cut to prevent sticking.
Place the pastry stars on a flat plate or baking sheet, cover with plastic wrap, and refrigerate until firm, at least 30 minutes.
In a medium bowl, combine ¾ cup sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir until well combined.
Add the blueberries to the sugar mixture and toss gently to coat evenly. Let the filling sit for 5 to 10 minutes to allow the berry juices to release and the cornstarch to fully hydrate.
Spoon the blueberry filling into the chilled pie shell, mounding the berries slightly higher in the center. Arrange the chilled pastry stars over the berries in a circular pattern, allowing the star points to overlap slightly.
Cover the pie loosely with plastic wrap and refrigerate for 30 to 60 minutes. This resting period helps maintain a flaky crust and prevents shrinkage during baking.
While the pie is chilling, preheat your oven to 425°F, allowing 15 to 20 minutes for it to reach temperature before baking.
Remove the pie from the refrigerator. Using a pastry brush, lightly brush the pie rim and the pastry stars with milk or half and half cream. If you do not have a pastry brush, dip your finger in the milk and gently spread it over the pastry.
Sprinkle 1 to 2 teaspoons of granulated sugar over the brushed pastry.
Line a rimmed baking sheet with foil or parchment paper. Place the pie on the prepared baking sheet and transfer to the preheated oven.
Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F.
Continue baking for 40 to 50 minutes longer, until the filling juices are thick and bubbling at the edges and the crust is golden brown. Rotate the pan halfway through baking if needed for even browning. If the crust begins to brown too quickly, loosely tent the top with foil to prevent over-browning.
Remove the pie from the oven and place it on a wire cooling rack. Allow the pie to cool completely before cutting and serving—allow at least 4 hours of cooling so the filling juices can fully set. This prevents the berry filling from running when the pie is sliced.
