Blueberry Pie
The perfect blueberry pie anyone can make! Follow easy step by step instructions for juicy blueberry filling and a buttery lattice crust.
Servings: 10 servings
Video
Equipment
- 9" deep dish pie plate
Ingredients
- 1 double pie crust recipe (yields two crusts), see recipe here.
for the filling
- 6 cups fresh blueberries
- 1/2 cup sugar
- 2 Tbsp lemon juice
- 4 Tbsp cornstarch
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
for assembling the pie
- 1 Tbsp butter, cut into small cubes
- half and half, for brushing pie crust
- sugar, for sprinkling
Instructions
- Preheat oven to 400F. Roll out one chilled pie crust disc on a lightly floured surface into a large circular shape around 12 inches wide. Gently place it into a 9 inch pie plate, leaving the excess hanging over the edge.
- Place your prepared pan with pie crust on top of a baking sheet (this will catch any juices while the pie is baking), and place in the fridge until ready to assemble.
- To make the filling, toss together the blueberries, sugar, lemon juice, cornstarch, vanilla extract, cinnamon, and salt. Make sure to mix well so that everything is evenly combined. Set aside.
- Take your second chilled pie crust disc and roll it out on a lightly floured surface into a another circle, about 10 inches in diameter. Using a knife or a pizza cutter, cut into 8 strips.
- Place the blueberries into the prepared pie plate lined with the bottom pie crust. Dot the cubes of butter evenly over the berries. .
- Weave your lattice top by placing 4 vertical strips of dough, roughly evenly spaced over the pie. Take your horizontal strips and weave them (over, under) through the vertical strips. Remove any excess hanging over the edge. Note: see video below and post for detailed instructions.
- Take the excess from the bottom layer of pie crust, and gently fold it up and over, covering the edges of the lattice pieces. Pinch with your fingers, or use the tines of a fork to press the edge to seal it.
- Brush the top and edges of the pie crust with the milk or half and half, and sprinkle with sugar.
- Bake the pie at 400F for about 30 minutes, then reduce the oven temperature to 350F and bake for 45-55 more minutes. You want the filling to be bubbling all the way through. You will probably want to tent your pie with foil part way through baking to prevent the top from getting too brown. I tented mine about halfway through baking.
- Remove from the oven and allow to fully cool before serving for the neatest slices, or serve warm with vanilla ice cream.
Nutrition
Calories: 326 kcal · Carbohydrates: 47 g · Protein: 3 g · Fat: 14 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.05 g · Cholesterol: 3 mg · Sodium: 228 mg · Potassium: 115 mg · Fiber: 3 g · Sugar: 19 g · Vitamin A: 83 IU · Vitamin C: 10 mg · Calcium: 16 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.