Blueberry Pie

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Prepare either pie crust recipe through step 5.
2. In a large bowl, mix the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice and lemon zest until no dry powder remains; crush a few blueberries if needed to moisten. Set the filling aside while the oven heats.
3. Set the oven rack to the lower third and preheat to 425°F (218°C). Place a baking sheet on the bottom rack to catch juices.
4. On a floured surface, roll one chilled dough disc into a 12-inch circle. Fit it into a 9-inch pie dish (1.5 or 2 inches deep), smoothing it in. Spread the filling evenly in the crust and dot with the cubed butter.
5. Roll the second disc into a 12-inch circle and cut 1-inch-wide strips. Weave them into a lattice over the filling, press the ends into the bottom crust edge, trim the excess and crimp the edges with a fork.
6. Brush the lattice and edges with egg wash and sprinkle with coarse sugar if using.
7. Bake at 425°F for 25 minutes, then reduce the oven to 375°F (190°C) and put a crust shield on the edges. Keep baking 40–50 more minutes until the filling bubbles everywhere, including the centre. The centre should reach about 200°F (93°C). If the top browns too much, remove the shield and cover the top loosely with foil.
8. Cool on a rack for at least 4 hours before slicing. Store leftovers covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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