This delicious blueberry pie recipe is complements of one of my life long friends Dorothy Wilkes Bedor. Friends since elementary school, we have been through everything together. Dorothy is one of those friends who will stick with you no matter what. Those friends are a treasure! If you have a friend like her count yourself as blessed!
Here is the secret to her famous blueberry pie recipe. She doubles the amount of fruit most recipes call for producing an intense blueberry flavor and keeping the pie moist for several days.
Dorothy’s Blueberry Pie– makes one 9 inch pie
Pie pastry for bottom and top crust
8 cups blueberries
1/2 cup sugar
1/4 cup plus 1 tablespoon of cornstarch
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1 tablespoon of cold butter, cut into small pieces
Egg and cream wash: 1 large egg yolk beaten with 1tablespoon heavy cream
Preheat oven to 400F. Wash blueberries and pick out stems. Drain in a colander and let them air dry for 15 minutes. Mix sugar, cornstarch, lemon zest, and cinnamon in a large bowl. Pour in blueberries. Sprinkle lemon juice over blueberries. Gently stir blueberries and sugar mixture together, trying not to break any of the berries. Stir briefly, just until all the blueberries are covered in the sugar mixture.
Pour the blueberries in the bottom pie shell. Spread evenly. Scrape any remaining juice out of the bowl with a rubber spatula. Sprinkle cut butter over the filling. Place the top piece of pastry over the blueberries and crimp the edges.
Brush the top crust with egg and cream wash. Cut several slits in the top crust to allow steam to escape.
Place the pie on a cookie sheet lined with parchment paper. Bake pie for 50 minutes or until the crust is browned and the filling is bubbling all over. Happy Baking!
Published in The News and Neighbor on July 27, 2016