marydukecooks.com

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 a rare treasure. She will stick with you no matter what. If you have a friend like her count yourself blessed!

Here is the secret to her famous blueberry pie. She doubles the amount of fruit most recipes call for producing intense blueberry flavor. This also keeps the pie moist for several days.

Dorothy’s Blueberry 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 air dry 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 blueberries are covered in the sugar mixture.

Pour blueberries in bottom pie shell. Spread evenly. Scrape any remaining juice from bowl with a rubber spatula. Sprinkle cut butter over filling. Place top piece of pastry over blueberries and crimp edges.

Brush top crust with egg and cream wash. Cut several slits in top crust to allow steam to escape.

Place pie on a cookie sheet lined with parchment paper. Bake pie 50 minutes or until  crust is brown and filling is bubbling all over.  Remove from oven, cool, and enjoy! Makes one 9-inch pie. Happy Baking!

Published in The News & Neighbor on August 26, 2020.