### Simple Blueberry Pie Recipe
This is an easy, classic blueberry pie recipe that serves 8 people. It uses fresh or frozen blueberries and a store-bought pie crust to keep things simple. Prep time: 15 minutes. Bake time: 50-60 minutes.
#### Ingredients:
- **For the filling:**
- 4 cups fresh or frozen blueberries (if frozen, thaw and drain)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- A pinch of salt
- **For the crust:**
- 1 package (2 sheets) refrigerated pie crust (or homemade if preferred)
- 1 tablespoon butter, cut into small pieces
- 1 egg (for egg wash, optional)
- 1 tablespoon sugar (for sprinkling on top, optional)
#### Instructions:
1. **Preheat the oven:** Set your oven to 375°F (190°C).
2. **Prepare the crust:** Unroll one pie crust sheet and place it into a 9-inch pie dish. Press it gently into the bottom and sides. Set the second crust aside for the top.
3. **Make the filling:** In a large bowl, mix the blueberries, sugar, cornstarch, lemon juice, cinnamon (if using), and salt. Stir gently until the berries are coated. Let it sit for 5 minutes to release some juices.
4. **Assemble the pie:** Pour the blueberry mixture into the prepared pie crust. Dot the top with small pieces of butter. Cover with the second pie crust sheet. You can leave it whole (cut slits for venting) or cut into strips for a lattice top. Crimp the edges to seal.
5. **Optional egg wash:** Beat the egg with a splash of water and brush it over the top crust. Sprinkle with sugar for a golden, crispy finish.
6. **Bake:** Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
7. **Cool and serve:** Let the pie cool completely (at least 2 hours) before slicing to allow the filling to set. Serve with vanilla ice cream or whipped cream if desired.
#### Tips:
- If using frozen berries, no need to thaw fully—just add a bit more cornstarch if the mixture seems too watery.
- Store leftovers in the fridge for up to 3 days.
- For a gluten-free version, use gluten-free pie crust.
Enjoy your homemade blueberry pie! If you have any variations or dietary tweaks, let me know.
