Crazy Crust Blueberry Pie

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Generously spray a 9-inch deep-dish pie pan (an 8×8-inch baking dish works too) with non-stick spray and place it on a baking sheet to catch any potential drips. Set aside.

2. Make the Filling: In a medium saucepan, whisk together the sugar and cornstarch. Add the blueberries, 6 tablespoons of water, and lemon juice. Place over low heat, stirring constantly, until the mixture thickens and becomes jam-like, about 5-7 minutes. Remove from heat and set aside to cool slightly.

3. Make the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the melted butter, ¾ cup water, and the beaten egg. Whisk until just combined into a smooth, thin batter—it will have a consistency similar to pancake batter.

4. Assemble the Pie: Pour the batter into your prepared pan. Carefully spoon the warm blueberry filling into the very center of the batter. Do not stir.

5. Bake: Bake for 30-40 minutes, or until the edges are deep golden brown and the top is set.

6. Cool Completely: This is the most important step! Let the pie cool completely in the pan on a wire rack. For the cleanest slices, cover and refrigerate it overnight. This allows the structure to set firmly.

7. Serve: Cut into slices and serve at room temperature or gently warmed. Top with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!