Blueberry pie


How to Prepare

   Blueberries (4 pints)

   Piecrust (2 crusts)

   Sugar (1 cup)

   Lemon juice (2 tbsp.)

   Vanilla (1 tsp.)

   Cornstarch (1 ½ tbsp.)

   Nutmeg (just a pinch)

   Butter (3 tbsp.)

   Egg wash (1 egg and some milk)










  1. Preheat the oven to 375 degrees.
  2. In a pan, add the blueberries lemon juice and mix. 
  3. Add in the vanilla. Stir. 
  4. Add in the sugar. Stir. 
  5. Place the pan on the stove to heat for a couple of minutes until the liquid separates. 
  6. Add in the nutmeg and butter. Stir. 
  7. Heat until it starts to bubble. 
  8. Once bubbling, add the cornstarch to the lemon juice and mix until smooth.
  9. Pour into the blueberries. 
  10. Turn off the heat and let it thicken while cooling for about 30 minutes. 
  11. After the 30 minutes, take the egg wash to coat the bottom and along the sides of the piecrust. 
  12. Add the blueberries into the piecrust.
  13. Add the top of the piecrust and cut off any excess. 
  14. Fold both crusts underneath themselves and pinch the top.
  15. Cut a few slits on the top of the pie for ventilation. 
  16. Add some egg wash to the top of the piecrust and sprinkle some sugar over it. 
  17. Bake in the oven for 45 – 60 minutes. 
    1. Check every 15 minutes.
  18. Remove from the oven and let it cool for 30 – 40 minutes. Enjoy!