Description
A Southern-style blueberry pie featuring a buttery, flaky double crust and a vibrant, sweet-tart filling. The cold-butter crust maintains crispiness while the jelly-like lattice topping caramelizes perfectly, ideal for summer desserts.
Ingredients
Homemade pie crust – 2 crusts
Fresh blueberries – 6 cups (860g)
Granulated sugar – 2/3 cup (135g)
All-purpose flour – 1/4 cup (31g)
Cornstarch – 2 tbsp (14g)
Ground cinnamon – 1/4 tsp
Lemon juice – 2 tbsp (30ml)
Lemon zest – 1 tsp
Egg wash – 1 egg + 1 tbsp milk
Instructions
Chill one pie crust in the fridge while working with the other
Roll out dough to a 12-inch circle on a floured surface
Press the dough into a 9-inch pie dish, tucking edges gently
Trim and crimp the edges using a fork or pastry cutter
In a large bowl, mix blueberries, sugar, flour, and cornstarch
Stir in lemon juice and zest until the blueberries are evenly coated
Garnish the filling with butter cubes before baking
Cut 10 one-inch-wide dough strips from the second crust
Create a lattice pattern by weaving the dough strips over the filling
Brush the lattice top with egg wash
Bake in a preheated oven at 375°F (190°C) for 75 minutes, covering edges with foil if browning too quickly
Notes
Use refrigerated pie crust to save time if needed
Store unused lemon zest in an ice cube tray with oil for future use
Substitute almond flour for a gluten-free option
Replace cornstarch with tapioca flour for a chewier filling
For egg-free topping, use a water-flour wash (1 tbsp flour + 3 tbsp water, whisked)
Let pie cool completely before slicing to set filling
- Prep Time: 90
- Cook Time: 75
- Category: Desserts
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 58g
- Fiber: 2.5g
- Protein: 4g
- Cholesterol: 45mg