Ingredients:

  • 1 (14 oz / 397g) refrigerated pie crust
  • 1 tbsp (15g) melted butter
  • 5 cups (750g) fresh blueberries
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (32g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (15g) unsalted butter, cubed

Instructions:

  1. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Gently toss with a whisk or spatula until the berries are evenly coated. Let the mixture sit for 10 minutes to allow juices to release.
  2. Roll out the pastry and press it firmly into the bottom and up the sides of a 9-inch pie plate. Trim excess dough to a 1/2 inch overhang. Brush the bottom of the crust with melted butter to create a moisture barrier.
  3. Pour the blueberry filling into the crust and smooth the top with a spatula. Dot the surface of the berries with the cubed unsalted butter.
  4. Bake at 400°F (200°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 30 minutes until the crust is golden brown and the filling is bubbling.
  5. Allow the pie to cool completely on a wire rack for at least 3 hours to ensure the filling sets to a thick, jammy consistency.