Fresh Blueberry Pie

Pie plate / pastry blender / food processor / marble board / rolling pin

Blueberries - You can use fresh or frozen blueberries for this pie; if using frozen, no need to thaw before baking, but add 10 to 15 minutes to the bake time.

Crumb Topping - You can halve the pie crust and use a crumb topping instead of a pie crust for the top. I love the topping from my Dutch apple pie.

Allow the pie to cool COMPLETELY - The filling of the pie needs all of that cool-down time to thicken and set up properly. If you cut into before it is completely cool, you risk a runny, watery pie.

Make-Ahead Entire Baked Pie - Since the pie enjoys massive benefits from allowing to cool completely before serving, it is a perfect pie to make a day in advance of serving. Store at room temperature until ready to serve.

Make-Ahead Pie Crust - The pie crust can be prepared and refrigerated for up to 5 days or frozen for up to 3 months. Thaw in the refrigerator overnight.

Make-Ahead Pie Filling - The pie filling can be mixed together and then frozen for up to 3 months. Thaw overnight in the refrigerator before using it.

Freezing Whole Pie (Unbaked) - Assemble the entire pie as directed, but stop before adding the egg wash. Freeze the pie, uncovered, until firm, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. To bake, do not thaw, brush the egg wash directly on the frozen pie and bake at the same temperature, but increasing the bake time 10 to 15 minutes. Since fruit pies that are frozen after baking tend to develop very soggy crusts, I do not recommend freezing after baking.

Serving - Blueberry pie is perfectly paired with some fresh whipped cream or a scoop of vanilla ice cream.

Storage - Store the pie, covered, for up to 3 days at room temperature or up to 5 days in the refrigerator.