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Blueberry Pie

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This classic Blueberry Pie with a lattice crust is made with fresh blueberries and a quick prep time of just 15 minutes. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect summer dessert!

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

  • 2 refrigerated pie crusts (or double crust recipe of choice)
  • 5 cups fresh blueberries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp fresh squeezed lemon juice
  • ⅛ tsp ground cinnamon
  • ⅛ tsp fine sea salt
  • 1 tbsp unsalted butter (diced small, optional)
  • 1 large egg
  • 1 tsp whole milk
  • 1 tbsp coarse sugar

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Place a sheet tray on the lower rack of the oven to catch any drips. Refrigerate the pie crusts while preparing the filling.
  2. Prepare the Blueberry Filling: In a large bowl, stir together the fresh blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and sea salt until the blueberries are well-coated. Set aside.
  3. Roll Out the Second Pie Crust: On a clean surface, roll out the second pie crust. Using a ruler, cut the crust into 1-inch strips. Set the strips aside.
  4. Assemble the Pie: Remove the bottom pie crust from the fridge and gently press it into a 9-inch deep pie plate, allowing the edges to overlap. Fill the crust with the blueberry mixture. If desired, dot the filling with small pieces of butter.
  5. Create the Lattice Top: Lay 5 of the pie crust strips parallel to each other over the pie, leaving a small gap between them. Fold every other strip back over itself, then place 1 strip of pie crust across the middle. Unfold the folded strips over the top to form a woven lattice pattern. Repeat with the remaining strips.
  6. Finish the Edges: Tuck the edges of the lattice strips under the edge of the bottom crust and crimp the edges around the pie.
  7. Egg Wash and Sugar Topping: In a small bowl, whisk together the egg and milk. Brush this mixture over the exposed pie crust. Sprinkle the top with coarse sugar.
  8. Bake the Pie: Bake at 400°F (200°C) for 20 minutes. After 20 minutes, cover the pie with a foil tent and reduce the oven temperature to 350°F (175°C). Continue baking for an additional 35-45 minutes, until the crust is golden and the filling is bubbling.
  9. Cool and Serve: Allow the pie to cool at room temperature for 3-4 hours, until the filling has set. Serve as is or with whipped cream or vanilla ice cream.

Notes

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  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 270
  • Sugar: 33g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 45mg

Find it online: https://recipeteach.com/blueberry-pie/