I love to make pies and a blueberry pie is one of the easiest you can make. It is a great addition to a Thanksgiving meal. Find my recipe, inspired by Martha Stewart’s blueberry pie recipe
All-purpose flour, for dusting
8 cups (about 4 pints) blueberries, picked over
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
Place pie pastry in a pie container. Then place blueberries in a large bowl. With your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Get second pie pastry and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam to escape. Brush surface with egg yolk. Meanwhile, preheat oven to 350 degrees, with rack in lower third.
Place pie in oven. Bake until crust begins to turn golden, about 50 minutes. Continue baking, rotating sheet halfway through. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.