A delightful blueberry pie filling recipe with enhanced flavors and simplified steps.
Combine a quarter of the blueberries with the sugar in a saucepan.
This step helps to create a syrupy base for the filling.
Heat the mixture over low heat until the sugar dissolves and the blueberries release their juices.
Stir occasionally to prevent sticking.
Mix the cornstarch with water in a small bowl until smooth.
Ensure there are no lumps in the mixture for a smooth filling.
Add the cornstarch mixture to the saucepan and cook until the mixture thickens and becomes clear.
Stir constantly to avoid clumping.
Remove from heat and stir in the remaining blueberries, lemon zest, cinnamon, nutmeg, and butter.
Folding in the fresh blueberries adds texture to the filling.
Let the filling cool to room temperature before using it in your pie crust.
Cooling prevents the crust from becoming soggy.
Preheat your oven to 375°F and prepare your pie crust.
Chill the crust before filling for a flakier texture.
Fill the pie crust with the cooled blueberry mixture, add the top crust, and seal the edges.
Cut slits in the top crust to allow steam to escape.
Brush the top crust with beaten egg and sprinkle with sugar.
This gives the crust a golden, shiny finish.
Bake the pie in the preheated oven for about 40 minutes, checking halfway to cover the edges if they brown too quickly.
Use foil to protect the edges from over-browning.
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