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.
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.