Recipe Cheat Sheet

Blueberry Pie

1 9-in pie (8 slices) · prep 25 min · total 205 min

Preheat oven to 425°F
Line a 9-in pie plate with the bottom crust
3/4 cup sugarwhisktossfill crust, dot with butter, add top crust, crimp and cut ventsbake 425°F 20 min, then 350°F 30 to 40 min, until bubblingcool 2 hr
3 Tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp table salt
5 cups fresh blueberries
1 Tbsp lemon juice
1 tsp lemon zest, finely grated
1 double pie crust for a 9-in pie, bottom fitted into the plate
1 Tbsp unsalted butter, cut in bits
Recipe Cheat Sheet
Card image

Blueberry Pie, written out

Makes 1 9-in pie (8 slices). Prep 25 min, cook 1 hr, ready in 3 hr 25 min.

Ingredients

  • 3/4 cup sugar
  • 3 Tbsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp table salt
  • 5 cups fresh blueberries
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 double pie crust for a 9-in pie, bottom fitted into the plate
  • 1 Tbsp unsalted butter, cut in bits

Before you start

  • Preheat oven to 425°F.
  • Line a 9-in pie plate with the bottom crust.

Directions

  1. Whisk: sugar, cornstarch, ground cinnamon, table salt.
  2. Toss: step 1, fresh blueberries, lemon juice, lemon zest.
  3. Fill crust, dot with butter, add top crust, crimp and cut vents: step 2, pie crust for a 9-in pie, unsalted butter.
  4. Bake 425°F 20 min, then 350°F 30 to 40 min, until bubbling: step 3.
  5. Cool 2 hr: step 4.

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