Blueberry Pie

After tasting this pie, my grandfather-in-law told me that someone had finally learned how to make blueberry pie properly. Well done, Food Network Magazine.

Blueberry Pie
A variation on this recipe from Food Network Magazine

 

7 cups blueberries (about 3 pints), stems removed and rinsed, divided
1 cup maple syrup, divided
3 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 tablespoons butter, diced

Simmer 3 cups blueberries with 1/2 cup maple syrup until the mixture reduces by half, about 20 minutes. Pour into a bowl; stir in remaining blueberries, remaining maple syrup, cornstarch, lemon juice, nutmeg and salt. Cool completely, then pour into pie shell, dot with butter, and top with remaining pie crust; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.

Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450°F. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.

Reduce the oven to 400°F. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.