Buttery Baked Blueberry Pie

Instructions

1. 1

   Preheat the oven to 425°F. On a floured surface, roll out the dough to fit a 9-inch pie plate. Trim and flute the edge. Refrigerate the dough for 30 minutes.

2. 2

   Line the crust with a double thickness of foil. Fill the pie with pie weights or uncooked rice/beans. Blind bake the crust on a lower oven rack until golden brown, 20 to 25 minutes. Remove the foil and weights, and continue baking until the bottom is golden, 3 to 6 minutes. Cool the crust to room temperature on a wire rack.

3. 3

   In a saucepan over medium heat, whisk together the sugar, cornstarch, salt, and water until smooth. Add 3 cups of blueberries and bring the mixture to a boil. Cook and stir until thickened and bubbly, about 2 minutes.

4. 4

   Remove the saucepan from the heat. Stir in the butter, lemon juice, and remaining 2 cups of blueberries until the butter is melted. Cool the mixture to room temperature, stirring occasionally to prevent a skin from forming.

5. 5

   Pour the blueberry filling into the baked pie crust. Refrigerate the pie until ready to serve.