If you love Blueberry Pie, you’re going to love this recipe and especially Oprah’s Favorite Pie Crust (which looks super easy!). The pie crust recipe was brought to our attention by our client on Oak Lane.
- 2/3 cup to 3/4 cup granulated sugar, adjusted according to sweetness of berries
- 1/4 cup cornstarch
- 2 teaspoons freshly grated lemon zest
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 6 cups fresh blueberries
- 1 tablespoon butter, cut into small squares
- 1 egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon coarse sugar, for garnish
Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. The dough should be about 2 inches larger than the dish.
Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust.
Heat oven to 400 degrees F. Position an oven rack in the lower third of the oven then place a baking sheet on rack, to catch any drips. You may even consider covering the baking sheet with parchment paper to make clean up easier.
Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350°F then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. You can also cover the crust with foil to keep the crust’s edges from browning too much.
Cool 2 to 3 hours before cutting to allow filling to set.
“Oprah’s Favorite Pie Crust”
- 1 8 oz package softened cream cheese
- 2 sticks softened butter
- 3 cups flour
Hand mix with a fork. Chill before rolling out.