Blueberry Pie
  • Cooking Time: 55 minutes
  • Servings: 8 slices
  • Preparation Time: 1 hour 15 minutes
  • 1 recipe for pie crust yields 2 crusts
  • 6 cups blueberries, rinsed
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 4 1/2 Tbsp all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 egg + 1 Tbsp water
  1. Pre-make your pie crust and let it refrigerate 1 hour in refrigerator before using.
  2. Roll the first disk into a 13" circle and transfer to a 9" wide pie pan.
  3. Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
  4. In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine.
  5. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.
  6. Using the 10 strips of dough, create a lattice crust over the top
  7. Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges.
  8. Bake in the center of the oven at 375˚F for 50-60 minutes, or until crust is golden and blueberry juice is bubbling at the edges.
This recipe is a very great one for goo blueberry pie that pairs well with ice cream, best with vanilla. The warm pie brightens up anyone's day.