6 cups fresh blueberries,
rinsed and gently dried
1 cup loose dark-brown sugar
(not packed)
2½ tablespoons cornstarch
pinch of salt
¼ teaspoon cinnamon
1/8 teaspoon
cardamom, divided
1 tablespoon fresh-squeezed
lemon juice
1 teaspoon fresh-grated
lemon zest
top and bottom pie crust,
bottom fitted into 9½-inch glass pie plate (use refrigerated, not frozen, for best results)
2 tablespoons butter, cut
into bits
1 teaspoon milk
1 tablespoon large-crystal
sugar for top crust
Preheat oven to 450° F.
Toss blueberries with sugar,
cornstarch, salt, cinnamon and half of the cardamom.
Stir in lemon juice and
zest. Pile into bottom crust, higher in
the center. Dot with
butter and top with second
crust. Pinch edges to seal.
Brush top crust with milk;
sprinkle with sugar and remaining cardamom.
With a
sharp knife cut a few 2-inch
slits in crust to let steam escape.
Bake at 450° for 10 minutes,
then reduce heat to 350° and bake for another 45
minutes. Cool at least 30 minutes.