Description
A golden-brown latticed blueberry pie with a jammy, perfectly set filling. Balanced pectin and cornstarch create a juices-rich crust, enhanced by cold butter dots and aromatic lemon zest. Best served cooled for a dimensional texture.
Ingredients
6 cups (860g) fresh blueberries
2/3 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon cold butter, cubed
2 1/2 cups all-purpose flour
1 cup (227g) cold unsalted butter, cut into cubes
1/2 cup sugar (for crust)
1/2 teaspoon salt
4–5 tablespoons ice water (for crust)
1/4 cup cornstarch
Instructions
Prepare pie crust by combining flour, sugar, salt, and butter until crumbly. Add ice water gradually until dough forms.
Chill dough for 30 minutes. Roll out 2 dough circles on flour-dusted surface.
Mix blueberries, 2/3 cup sugar, cornstarch, and lemon zest in a bowl. Stir in cold butter cubes and lemon juice.
Assemble pie by filling bottom crust with blueberry mixture. Refrigerate 8 hours minimum.
Top with lattice strips trimmed to size. Fold edges and crimp.
Bake at 425°F (220°C) on the lower oven rack for 25-30 minutes. Reduce to 375°F (190°C) and cover edges with foil if browning too fast. Continue baking 25-30 minutes until golden.
Cool on wire rack for 4 hours before slicing.
Notes
For deepest flavor, prepare filling 24 hours ahead. Freeze unbaked pie up to 2 months.
Optional: Add 1/2 cup raspberries for a seasonal variation.
Ensure blueberries are 28-32°F when refrigerating filling.
- Prep Time: 180
- Cook Time: 70
- Category: Trend Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 8in wedge)
- Calories: 390
- Sugar: 22g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 110mg