Blueberry Pie with Frozen Blueberries- YES

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 45 minutes

Ingredients

1 Batch Flaky Dough (Rolled top and bottom crust for a 9" pan) (serious eats)

1 1/2 Pounds Frozen Blueberries, defrosted and drained (reserve juice for making the pie)

1/2 Cup Blueberry juice (reserved from defrosted blueberries)

3 Tablespoons Cornstarch- try subbing with Tapioca starch- same amount!!! And skip the precooking the starch and juice.

3 Fluid Ounces Cold Water (for dissolving cornstarch)

5 Tablespoons Granulated Sugar

1 tsp Cinnamon

1 tsp Salt

2/3 Cup Granulated Sugar

1 Large Egg, lightly whipped (used to wash the top of the pie) (skipped this)

1 Tbsp Raw Sugar or Granulated Sugar (for sprinkling over top crust) (skipped this)

Directions

Make Blueberry Slurry: Defrost and drain frozen blueberries. Reserve 4 fluid ounces of juice.

Add cornstarch to a small bowl and dissolve by whisking in 3 fluid ounces of cold water.

In a small bowl combine 2/3 cup sugar, 1 teaspoon ground cinnamon and 1 teaspoon salt.

Measure 5 tablespoons granulated sugar into a medium-sized saucepan.

Pour blueberry juice into saucepan with granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.

Lower heat to medium. Add cornstarch/water mixture to pan and stir constantly until thick.

Add sugar/cinnamon/salt to pan and stir until sugar is melted.

Remove pan from heat and let slurry cool briefly.

Roll-out top and bottom crusts, putting bottom crust into pie plate

Pour slurry over blueberries and fold until all berries are coated.

Assembling the pie:

Pour blueberry filling into a pie pan lined with the dough of your choice. Evenly distribute filling using an offset spatula.

Place top crust over filling and seal pie by fluting the crust. Cut at least four 2" slits into top crust to allow steam to escape while baking.

Place assembled pie in refrigerator or freezer to allow the crust to relax. Turn on oven to 400 F.

Baking the Pie:

Preheat the oven to 400° while the pie is resting in refrigerator/freezer.

Place pie on a cookie sheet lined with aluminum foil and bake on bottom rack for 20 min. Turn oven down to 375 F and bake additional 60+ minutes. Check pie after 15-20 minutes. If crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil. Done when 212 F.

Cool Pie:

Remove from oven, place on a cooling rack and allow to cool completely before serving.

Notes

This totally worked!!

Used TJ’s frozen Boreal Wild Blueberries (1 1/2packages)

Used serious eats pie dough

Used stain ceramic pie plate

Alan, Malcolm and Cameron loved it

Perfect sweetness and consistency

Dough slumped, as usual

Nutrition

• Calories: 176 kcal
• Total Fat: 1 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.5 g
• Trans Fat: 0.003 g
• Cholesterol: 23 mg
• Sodium: 306 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 2 g
• Total Sugars: 36 g
• Protein: 1 g