Easy Blueberry Pie (With Lattice & Crimp Tutorial)
This homemade blueberry pie is loaded with juicy blueberries and baked inside a flaky, buttery crust! A delicious summer dessert that'll wow your guests!
Servings 1 9-inch pie
Ingredients
For the homemade pie crust
- 3 ingredient pie crust recipe (DOUBLED, for 2 crusts, 1 for the top & 1 for the bottom)
For the filling
- 4 ½ cups (615 g) blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- 3 tablespoons cornstarch
For the topping
- 1 egg, beaten
- 1 tablespoon milk
- 1 - 2 teaspoons light brown sugar
Instructions
- Make the pie crust: Prepare my pie crust recipe up to the last step, where it's refrigerated for at least an hour.
- Roll out the chilled dough into a 10 inch (25.4cm) circle. You can do this on a lightly floured surface or by putting the disk between 2 sheets of parchment paper.
- Put an inverted pie plate over the rolled out dough and cut about 2 inches (5 cm) around it. Alternatively, roll the dough around the rolling pin and place it over the pie plate.
- Gently press the dough in the plate and fold any excess dough back to create a "wall".
- Crimp the dough all around the pie plate by pressing your knuckle from one hand while pinching over it with your thumb and forefinger of your other hand.
- Preheat the oven to 375 ° F / 190°C.
Make the filling
- In a large bowl, gently toss the blueberries with the sugar, salt, cinnamon and cornstarch. Drain any excess liquid and add the filling to the bottom crust.
Make the lattice crust (see the photo tutorial in the post)
- Roll out the remaining dough and cut it into even strips.
- Top the filling with 4 strips, vertically.
- Lift strip #1 and #3 and place another strip, horizontally. Cover the horizontal strip with vertical strip #1 and #3.
- Repeat with vertical strips #2 and #4.
- Cut off excess dough and fix the edges. Make different shapes out of the excess dough, if desired, and top the pie.
Make the egg wash
- Add the milk to the beaten egg and brush the pie with it. Then sprinkle with the brown sugar.
- Place the pie on a baking sheet or pizza pan and bake for about an hour. You'll know it's done when the filling bubbles.
- Allow the pie to cool for at least 2 hours before serving.
- Cover and store in the refrigerator for up to 5-6 days.
- Enjoy!
Notes
If you don't have a food processor to make the pie crust, you can use a pastry blender or 2 knives or forks to cut the butter into the flour and continue with the remaining steps.
The recipe for the pie crust is slightly adapted from King Arthur Baking.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
