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Ingredients
  • Crust
  • pastry for 9" double-crust pie
  • Filling
  • 7 cups (1020g, 36 ounces) fresh blueberries, washed and drained; or a combination of half fresh, half frozen berries, divided*
  • 2 tablespoons (28g) water, optional
  • 6 tablespoons (42g) cornstarch
  • 1/2 teaspoon salt
  • 3/4 to 1 cup (150g to 198g) sugar*
  • 1/2 teaspoon cinnamon, optional
  • 1 tablespoon (14g) butter
  • 1 tablespoon (14g) lemon juice
  • *See "tips," below.
  • Whipped topping (optional)
  • 2 to 3 tablespoons (14g to 21g) confectioners' sugar*
  • 3/4 teaspoon vanilla extract
  • 1 cup (227g) heavy cream or whipping cream, cold
  • *Start with 2 tablespoons, then sweeten to taste.
Steps
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