My Blueberry Pie
Growing up my family had a huge garden where we would always have yummy berries growing. My mom is an amazing cook and some of my favorite memories were making treats with her from what we grew in the garden! Now that I am older and we have since moved out of our home in New Jersey, I find myself craving yummy treats made with fresh fruits and berries more often.
Today I have decided to share with you my favorite blueberry pie recipe! This is recipe is perfect for neighborhood picnics or a fun family dessert and it is sure to impress every time! Now, I am all about no fuss recipes becasue I love to make things that y’all can easily recreate on your own. With that being said this recipe uses store bought pie crust (I can already feel the southern grandmothers moaning). Using store bought keeps this recipe simple, but if you’re looking for a challenge or just want to try something new I have linked a great homemade pie crust recipe here, and kudos to you for trying something new! Okay, enough with the chit-chat let’s get baking!
Ingredients
1 9-inch double crust pie dough
5 cups blueberries (Fresh is preferred, if you use frozen see note in step 2)
3/4 cup white sugar
1/4 cup cornstarch aka cornflour
2 tbsp fresh lemon juice
1 tsp cinnamon
1 large egg
2 tsp water
Instructions
Preheat the oven to 400 degrees.
Add the blueberries, sugar, cornstarch, lemon juice and cinnamon to a large bowl. (If you’re using frozen berries thaw ahead of time and dry thoroughly before continuing).
Combine until the blueberries are evenly coated. Be gentle you don’t want blueberry mush/
On a well-floured surface using a floured rolling pin, roll out one disc of pie dough into a circle about 12-inches in diameter, place the dough in a 9 inch pie plate.
In a small bowl whisk together the egg and water to make an egg wash. Brush the bottom of the pie dough with the egg wash.
6. Using a slotted spoon, add the blueberry mixture into the pie. Do not add the liquid to the bottom of the bowl.
7. Roll the second pie crust in the same manner as the first. Cut the crust into 8-10 even strips.
8. Place 4-5 strips vertically over the pie. Then weave 4-5 strips horizontally, going over and under each of the vertical strips, alternating between which strip goes over and under. This will form the lattice on top.
9. Cut the excess off the edges, the crimp them with a fork by pressing down.
10. Brush the top of the pie with the egg wash. Place the pie in the fridge for 10 minutes.
11. Bake for 50-60 minutes at 400. After 30 minutes tent the pie with foil to prevent burning.
12. Enjoy!
You can easily switch some things up in this recipe for a fun twist: add in some other seasoning (nutmeg is a personal fav) or throw in a little more lemon juice to make the pie more zesty! This is by far one of my favorite recipes, so I hope y’all enjoy it as well, if you try it out post the final product on your instagram and tag me @kathryn.s.platt or drop a comment below! Can’t wait to see your creations!
Your Daily Dose of Sunshine
~Kathryn
