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Perfect Blueberry Pie Recipe 5 Easy Steps for a Flaky Lattice Crust

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A classic blueberry pie with a flaky lattice crust that combines fresh blueberries with warm spices for a nostalgic, crowd-pleasing dessert. Easy to make with simple ingredients and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (227 g) unsalted butter, cold and cubed
  • ¼ cup (60 ml) ice-cold water
  • 1 teaspoon apple cider vinegar
  • 5 cups (about 750 g) fresh blueberries
  • ¾ cup (150 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 egg, beaten
  • 2 tablespoons coarse sugar

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter (or two knives) to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. (About 5 minutes)
  2. Add Liquids: Mix the cold water and apple cider vinegar in a small cup. Slowly drizzle this into the flour mixture, stirring gently with a fork until the dough just comes together. Avoid overmixing—if the dough feels dry, add a teaspoon more water. (2-3 minutes)
  3. Chill the Dough: Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
  4. Prepare the Filling: In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt. Toss gently to coat.
  5. Roll Out Bottom Crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Carefully transfer it to your pie dish, pressing it gently to fit. Trim any excess dough hanging over the edge.
  6. Fill the Pie: Pour the blueberry filling evenly into the crust, spreading it out in a level layer.
  7. Create the Lattice Top: Roll out the second dough disc into a 12-inch circle. Using a sharp knife or pizza cutter, slice the dough into 1-inch wide strips. Lay half the strips horizontally over the pie, then weave the remaining strips vertically, lifting alternate strips for a woven lattice effect. Trim excess dough and pinch edges to seal.
  8. Egg Wash and Sugar: Brush the lattice crust with beaten egg, then sprinkle coarse sugar on top.
  9. Bake: Place the pie on a baking sheet to catch drips. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
  10. Cool Thoroughly: Let the pie cool on a rack for at least 3 hours before slicing.

Notes

Keep butter and water cold for a flaky crust. Chill dough before rolling. Use foil to protect crust edges if browning too quickly. Cool pie thoroughly before slicing to prevent runny filling. Frozen blueberries can be used if thawed and drained well.

Nutrition

Keywords: blueberry pie, lattice crust, flaky pie crust, blueberry dessert, easy pie recipe, homemade pie, summer dessert

Find it online: https://bitefuljoy.com/perfect-blueberry-pie-recipe-5-easy-steps-for-a-flaky-lattice-crust/