I have always loved blueberries. When it was time for me to decide on a dessert for my New Year's Day dinner, I remembered the big bag of small, sweet, Maine blueberries that I had in the freezer, and I thought this would be a good time for pie. Since I thought I might have eight people here eating collards, peas and pie, I decided that it needed to be a big pie. So, instead of the usual pie plate, I took out a heavy, deep dish casserole. The dish worked perfectly, and the pie was delicious.
3/4 cup plus one tablespoon sugar
4.5 tablespoons flour
1/2 cup water
1/4 cup orange juice
1 teaspoon lemon zest
1 package of two pie crust
Add sugar, flour, juice, zest, and water to a large bowl and mix in the 5 cups of blueberries. Pour the berry mixture into the pie crust. Now place the second pie crust on top and take it down under the sides of the bottom crust. Seal the crusts together by crimping the edges with a fork, see photo. This keeps the blueberries from going out of the side and into the bottom of the plate. Now, make several holes in the pie top with your fork. This helps the steam escape. Brush the pie crust with heavy cream and sprinkle liberally with Demerara sugar. Bake at 350 for about 60-90 minutes or until the pie is bubbling in the center, and crust is brown. If crust starts to brown too much before the pie is cooked, cover it with foil.
I hope you enjoy this pie. I know I sure am. I'm still eating it.