Blueberry-Lemon Pie

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This is another recipe from the “Flour” cookbook. This one was great—probably my go-to from now on. I used my crust recipe and here is the filling:

Blueberry-Lemon Pie

8 cups (1.2 kilograms) blueberries I used frozen
3 tablespoons cornstarch
¾ cup (150 grams) granulated sugar I did about 1/3 cup
¼ teaspoon kosher salt
1 tablespoon finely grated lemon zest (about 1 lemon; or use zest of 2 lemons if you really like lemon) I did 1 lemon
1 egg, lightly beaten
2 tablespoons sanding sugar, pearl sugar, or granulated sugar

Essentially, you take 2 cups of blueberries, put them in a pan, and add the cornstarch, sugar and salt. You cook this on medium for about 6 minutes, until it turns into a gooey mess. Then, you add the other berries and the lemon zest. You spoon it into the pie shell, and then put the top crust on that you brush with an egg and sugar
I baked this at 350 for about 50 minutes and then turned it up to 400 to brown it. This took like 15 minutes. A good alternative might be to put it at 375 the whole time. A crust shield would be a good idea.
Recipe retrieved from:
Chang, Joanne. Flour: A Baker's Collection of Spectacular Recipes (p. 218). Chronicle Books LLC. Kindle Edition.

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