Just making the bottom of the pie is easier. This recipe is such a win. If you don’t want to make pie crust, you can pick up a crust at the store and pre-bake it.
My standard pie crust is 2 1/2 cups flour, 2 sticks of unsalted butter cut into small pieces, 1 tsp. Kosher salt, 1 tsp. sugar and 5-6 Tbsp. super cold water. In a Cuisinart pulse, the flour, salt, butter, and sugar until the butter looks like small pebbles. Then add the water and pulse a few times until it comes together. Divide into 2 balls, wrap in plastic wrap, and sit in the fridge for a few hours. I still used this recipe even though I only made one crust, and I made one big ball. The key is the Oxo pie crust bag. One of the best products in my kitchen.
Pre-bake the crust. After rolling it out and pricking the bottom with a fork, and putting in the pie pan, cover with tin foil or parchment paper and pour baking beans in to hold the crust down while baking (I have a bunch that I use repeatedly). Bake at 350 for 20 minutes or so. Take the tin foil and beans out and let bake until browned. Then let cool.
The filling is simple. 4 cups of blueberries, 2 tbsp. Cornstarch, 1/2 cup sugar, 2 tsp. Lemon juice, 1 tsp. Salt. I used Rose Levy Birnbaum’s recipe.
Take 1 cup of blueberries in a deep saucepan and add 1/2 cup water, bring to a boil. Lower the heat and constantly stir for 3-4 minutes. The blueberries should pop. Add the cornstarch, sugar, lemon juice, and salt. Continue mixing for another few minutes until it gets thick. Add this to the other 3 cups of blueberries in a bowl and thoroughly mix. I let this sit in the bowl for about an hour while the pie crust chilled. Pour into the crust and let sit for another hour or more before serving.
I topped the blueberry pie with whipped cream before serving. Insanely good.