Simply the Best Blueberry Pie
Simply the Best Blueberry Pie is a deliciously messy, bubbly, and juicy dessert that sets into a jammy filling, perfect for summer.
Equipment
- 9-inch Pie Dish
- Rolling Pin
- Pastry Wheel
- Cooling Rack
- mixing bowl
- pastry brush
- Zester
- Citrus Juicer
Ingredients
Pie Crusts
- 1 Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts)
Fruit Filling
- 6 cups fresh blueberries
- ⅔ cup granulated sugar
- ¼ cup all-purpose flour
- 2 Tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 Tablespoon cold unsalted butter cut into small cubes
- 1 large egg beaten with 1 Tablespoon milk for egg wash
Optional Topping
- coarse sugar for sprinkling on crust
Instructions
Pie Assembly
- Prepare either pie crust recipe through step 5.
- Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl.
- Preheat the oven to 425°F (218°C) with a baking sheet on the bottom rack.
- Roll out one disc of chilled dough into a 12-inch circle and place it in a pie dish.
- Pour the filling into the crust and dot with pieces of butter.
- Prepare the lattice crust by rolling out the second disc of dough and cutting into strips.
- Weave the strips over the filling, sealing the edges.
- Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
- Bake at 425°F for 25 minutes, then reduce to 375°F and bake for another 40-50 minutes.
- Cool the pie for at least 4 hours before slicing and serving.
Notes
Make this pie a day in advance for best results; the filling will set overnight. Can be stored in the refrigerator for up to 5 days.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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