Over the years I have tried countless recipes and was never completely satisfied until I made my own by combining the best bits of every recipe I learned from. Some were too runny, some didn’t have enough flavor and some were close but didn’t quite hit the mark. After four years of trying and tweaking and trying again, this is my favorite blueberry pie recipe.
Perfect Blueberry Pie
2 pints blueberries (4 cups)
3/4 cup sugar
1 lemon, zested
5 Tbsp cornstarch
3 Tbsp lemon juice (1 lemon, juiced)
2 Tbsp balsamic vinegar
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp unsalted butter
1 egg, beaten with 2 Tbsp water
2 Tbsp Demerara, turbinado or other coarse sugar, for top of pie
2 individual pie crusts
Combine 1 cup berries with 3/4 cup sugar and lemon zest in pan.
Add to pan with blueberries and cook over medium heat until mixture comes to a boil and is smooth and thick.
Fold in remaining 3 cups of blueberries, cinnamon, nutmeg and butter.
Let cool completely before adding to pie crust.
Gently brush top crust with egg wash and sprinkle coarse sugar liberally over pie.
Bake 40-45 minutes until crust is golden brown. Allow to cool on a wire rack at least one hour before serving.