Blueberry Pie
Flaky crust, sweet & juicy blueberries and a sugared lattice top make up this delicious blueberry pie! Add a scoop of vanilla ice cream for the ultimate treat! For more delicious desserts, check out this Cherry Berry Pie.
Prep Time 20 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 8
Baking Temp 375°F
Equipment
- Large saucepan
- 9-inch pie pan
- Aluminum foil or a pie crust shield
- Large sheet pan
Ingredients
- 1 cup sugar
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 pounds blueberries, fresh or frozen
- 2 refrigerated pie crusts
- 1 tablespoon milk
- 1 tablespoon coarse sugar, or regular granulated sugar
Instructions
For the Pie
- Preheat oven to 375°F.
- In a large saucepan, stir together the sugar, cornstarch and salt. Then add the lemon juice and blueberries and stir until well-combined.
- Place the saucepan over medium heat. Cook for several minutes, stirring frequently, until the filling is bubbling and is thickened; set aside.
- Unroll one of the pie crusts into the bottom of a pie pan.
- Pour the filling over the bottom crust.
- Unroll the remaining pie crust, cut into thin slices and decorate the top of the pie with a lattice crust.
- Press the edges of the crust together and crimp as desired.
- Brush the milk over the top crust and sprinkle with sugar.
- Cover the edges of the pie with foil or a pie crust shield and place into the oven. We recommend placing a sheet pan under the pie crust in case it bubbles over the edge.
- Bake for 45 minutes, remove the foil and bake an additional 5-10 minutes, or until the crust is golden brown.
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