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Blueberry Pie

There are some pies that just classics. This Blueberry Pie is certainly one of them. With a delicious filling that beats anything from a can, you are going to love this incredible pie recipe. 
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry pie
Servings: 9 servings
Author: Jill

Ingredients

  • 2 refrigerator pie crusts or use our No-Roll Pie Crust Recipe
  • 5 cups blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice fresh squeezed
  • 1/8 teaspoon ground cinnamon
  • pinch of fine sea salt
  • 1 tablespoon unsalted butter small diced, optional
  • 1 large egg
  • splash of whole milk
  • 1 tablespoon decorators sugar

Instructions

  • Preheat the oven to 400°F. Place a sheet tray on the lower rack in the oven. Gently place one of the pie crusts into a 9inchx2inch deep pie plate with the crust overlapping the sides. Place into the fridge with the other crust until ready to assemble.
  • In a large bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon, and sea salt until coated, set aside.
  • Roll out the second crust onto a clean work surface. Cut the crust into 1-inch strips, I like to use a ruler to help make straight lines. Set aside.
  • Take the pie plate out of the fridge and fill it with the blueberry filling. Dot with the butter if using. Take 5 of the pie crust strips and lay them out parallel to each other with a small gap on top of the pie. You want to use the longer strips in the center of the pie and the shorter ones towards the edge. Take every other strip and fold it up over itself so the filling is exposed under those pieces. Lay 1 strip of pie crust on top. Fold the strips back over so you now have part of a weave. Do this process again but with the remaining strips. Repeat until the entire pie has lattice. Refer to the tutorial for detailed visual instructions.
  • Tuck the edges of the strips under the edge of the bottom pie crust. Crimp the edges around the entire pie.
  • In a small bowl, whisk the egg with the milk. Brush this mixture over the exposed pie crust. Sprinkle the sugar on top of the crust.
  • Bake for 20 minutes at 400*F. At the 20 minute mark, add a foil tent over the pie and lower the heat to 350°F. Continue to bake for 35-45 minutes until the crust is golden brown and the filling is bubbly.
  • Let sit out at room temperature for 3-4 hours until the filling has set. Serve as is or with your favorite toppings.

Notes

We tent the pie so it does not brown too much. If at the longest cooking time it is still not browned to your liking you can remove the foil and bake until browned.