Description
Achieve summer dessert perfection with this flaky, golden-crusted pie filled with jammy, sweet-tart blueberries. A balanced blend of spices and thickeners ensures a flawless, set filling every time.
Ingredients
Homemade Pie Crust or All Butter Pie Crust (2 crusts)
6 cups fresh blueberries (3 pints; ~860g)
2/3 cup granulated sugar (135g)
1/4 cup all-purpose flour (31g)
2 tablespoons cornstarch (14g)
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice (30ml)
1/4 teaspoon salt
Instructions
Preheat oven to 425°F (220°C).
Roll out one pie crust and place in 9-inch pie dish. Chill.
In a large bowl, toss blueberries with sugar, flour, cornstarch, cinnamon, salt, and lemon juice until evenly coated.
Pour filling into chilled crust, mounding slightly in center.
Roll out second crust and cut into strips for lattice or cover as top crust. Crimp edges and cut vents.
Brush top with egg wash (1 egg + 1 tbsp milk) for a golden finish.
Bake 20 minutes, then reduce oven to 375°F (190°C). Bake 50 minutes longer, covering edges with foil if overbrowning.
Cool completely (at least 3 hours) before serving.
Notes
Use frozen blueberries with 1 extra tablespoon cornstarch. For a deeper flavor, substitute 1/4 cup brown sugar for 1/4 cup granulated sugar. Top crust options: lattice, crumb topping, or pie balls. Uneaten pie can be stored at 1 day or frozen for 2 months.
- Prep Time: 180
- Cook Time: 70
- Category: Trend Recipes
- Method: Baking
- Cuisine: American