BlueBerry Pie: Using Frozen Blueberries

Join me as I walk you through step-by-step on how to make the perfect blueberry pie from scratch. This recipe uses frozen blueberries. You may also use fresh blueberries - simply replace the blueberry juice in the recipe with water. This recipe makes a blueberry pie that is not runny and not gummy!

To print the recipe: https://dessertswithstephanie.com/?p=616

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My favorite food scale for measuring ingredients accurately: https://amzn.to/46TKH1F

A few other products I find handy for baking this blueberry pie:

A pie drip catcher is the ultimate for keeping your oven clean (use a sheet pan if you don't have a drip catcher). I prefer this one as the hole in the middle allows heat to more evenly reach the bottom of the pie: https://amzn.to/3rVvf6j

A pie crust shield to help prevent burning the crust. This one is my fav: https://amzn.to/48XGoUO

Ingredients:
Pie dough
1.5 pounds defrosted blueberries
4 fluid ounces blueberry juice (1/2 cup) (from defrosted blueberries)
1.5 ounces cornstarch (3 tablespoons)
3 fluid ounces water (6 tablespoons)
2 ounces granulated sugar (5 tablespoons)
1 teaspoon cinnamon
1 teaspoon salt
4 ounces granulated sugar (2/3 cup)
1 egg (lightly whipped to brush on top of pie before baking)
1 Tablespoon raw or granulated sugar (to sprinkle on top of pie before baking)