This classic Blueberry Pie features a buttery, flaky crust and a luscious blueberry filling with a hint of lemon and cinnamon. The golden lattice crust adds a beautiful rustic finish, making it a perfect dessert for any occasion.
For the Pie Crust:
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tbsp ice water
For the Blueberry Filling:
6 cups fresh blueberries (or thawed frozen)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
For Finishing:
1 egg, beaten
1 tbsp coarse sugar (optional)
For a thicker filling, you can add an extra tablespoon of cornstarch.
If using frozen blueberries, be sure to thaw and drain them to prevent excess moisture in the filling.
To prevent over-browning, cover the edges of the pie with foil during the final baking stage.
Find it online: https://chocolatecoveredamy.com/blueberry-pie-recipe/