Description
A comforting, classic blueberry pie with a golden lattice crust and juicy blueberry filling that is perfect for any occasion
Ingredients
- All-Purpose Flour: 2 ½ cups, forms the base of the flaky crust
- Unsalted Butter: 1 cup, cold and cubed, makes the crust tender and buttery
- Salt: ½ teaspoon, enhances flavor
- Ice Water: 6 to 8 tablespoons, binds the dough
- Fresh Blueberries: 5 cups, sweet and juicy filling
- Granulated Sugar: ¾ cup, balances the tartness of blueberries
- Cornstarch: 3 tablespoons, thickens the filling
- Lemon Juice: 1 tablespoon, brightens the flavors
- Lemon Zest: 1 teaspoon, adds fresh citrus notes
- Ground Cinnamon: ½ teaspoon, adds warm spice
- Egg: 1 large, beaten for brushing over the crust
Instructions
- Preheat oven to 400°F (200°C) and place a baking sheet on the bottom rack
- Toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon in a bowl
- Roll out one half of chilled dough and fit into a 9-inch pie dish
- Pour blueberry mixture into crust and weave lattice from second dough half
- Brush top with beaten egg and bake for 45-50 minutes until crust is golden and filling bubbles
- Let the pie cool completely on a wire rack
- Slice and serve as desired, optionally with ice cream or whipped cream
Notes
- Use cold butter and chill dough for a flaky crust
- Let pie cool completely before slicing to set filling
- Use a preheated baking sheet to prevent soggy bottom crust
- Optional: sprinkle coarse sugar on crust for sparkle
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg