Fresh Blueberry Pie Recipe | King Arthur Baking

Name: Fresh Blueberry Pie Recipe | King Arthur Baking
Ingredients: pastry for 9" double-crust pie; 7 cups (1020g, 36 ounces) fresh blueberries, washed and drained; or a combination of half fresh, half frozen berries, divided*; 2 tablespoons (28g) water, optional; 6 tablespoons (42g) cornstarch; 1/2 teaspoon table salt; 3/4 to 1 cup (150g to 198g) granulated sugar*; 1/2 teaspoon cinnamon, optional; 1 tablespoon (14g) butter; 1 tablespoon (14g) lemon juice; 2 to 3 tablespoons (14g to 21g) confectioners' sugar*; 3/4 teaspoon King Arthur Pure Vanilla Extract; 1 cup (227g) heavy cream or whipping cream, cold

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Blueberry pie with a fresh summer twist; uncooked berries are folded into the filling to ensure a burst of fresh flavor

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Ingredients

pastry for 9" double-crust pie
7 cups (1020g, 36 ounces) fresh blueberries, washed and drained; or a combination of half fresh, half frozen berries, divided*
2 tablespoons (28g) water, optional
6 tablespoons (42g) cornstarch
1/2 teaspoon table salt
3/4 to 1 cup (150g to 198g) granulated sugar*
1/2 teaspoon cinnamon, optional
1 tablespoon (14g) butter
1 tablespoon (14g) lemon juice
2 to 3 tablespoons (14g to 21g) confectioners' sugar*
3/4 teaspoon King Arthur Pure Vanilla Extract
1 cup (227g) heavy cream or whipping cream, cold