Description
This classic Blueberry Pie features a buttery double crust with a juicy, flavorful blueberry filling enhanced by cinnamon and vanilla. The recipe guides you through making a beautiful lattice top crust, resulting in a perfect dessert that's delicious served warm or cooled with vanilla ice cream.
Ingredients
Scale
Pie Crust
- 1 double pie crust recipe (yields two crusts)
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
- 1 Tbsp butter, cut into small cubes
Topping
- half and half, for brushing pie crust
- sugar, for sprinkling
Instructions
- Preheat and Prepare Bottom Crust: Preheat your oven to 400 degrees Fahrenheit. Roll out one chilled pie crust disc on a lightly floured surface into a large 12-inch circle. Gently transfer it into a 9-inch pie plate, leaving the excess crust hanging over the edges. Place the prepared pie plate on a baking sheet to catch any drips and chill in the refrigerator until ready to assemble.
- Make the Filling: In a large mixing bowl, combine the blueberries, sugar, lemon juice, cornstarch, vanilla extract, ground cinnamon, and salt. Toss gently but thoroughly to evenly coat the berries and set aside.
- Roll and Cut Top Crust: Roll out the second chilled pie crust disc on a floured surface into a 10-inch circle. Using a knife or pizza cutter, cut the dough into eight evenly sized strips.
- Assemble Pie: Pour the blueberry filling into the prepared bottom crust and dot the filling with small cubes of butter evenly across the surface. Arrange four vertical strips evenly spaced over the pie filling.
- Weave Lattice Top: Weave the remaining four horizontal strips over and under the vertical strips to create a lattice pattern. Trim any excess dough hanging over the edges.
- Seal and Crimp Edges: Fold the excess bottom crust edge over the edges of the lattice strips and press to seal using your fingers or a fork’s tines, creating a decorative edge.
- Brush and Sprinkle: Brush the entire top crust and edges with half and half to promote browning. Sprinkle sugar evenly on top for added crunch and sweetness.
- Bake the Pie: Bake at 400 degrees Fahrenheit for 30 minutes. Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 45 to 55 minutes more, until the filling is bubbling and the crust is golden brown. Tent the pie with foil halfway through to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to fully cool before slicing for clean, neat pieces. Alternatively, serve warm with a scoop of vanilla ice cream.
Notes
- Use fresh blueberries for the best flavor and texture in the filling.
- Chilling the pie crust before assembling helps prevent shrinking and cracking during baking.
- To keep the crust from over-browning, tent the pie with foil halfway through the bake.
- You can substitute half and half with milk or cream depending on desired richness.
- Allowing the pie to cool completely sets the filling, making slices neater.
- If you prefer, add a teaspoon of lemon zest to the filling for extra citrus brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 326 kcal
- Sugar: 19 g
- Sodium: 228 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.05 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 3 mg
