The BEST Blueberry Pie

The thick blueberry filling is not too sweet and pairs perfectly with the buttery golden brown crust! This is one of my favourite pies and perfect when blueberries are in season!

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The BEST Blueberry Pie

Author Kirsten Deneka

Prep time

1 Hour

Cook time

1 Hour

Total time

2 Hour

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Ingredients

Filling:

• 5-6 cups fresh blueberries (I froze mine)
• 1 cup sugar
• 6 tbsp corn starch
• Juice from 1/2 lemon
• 1 tsp lemon zest
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp vanilla paste

Pie Dough:

• 2 1/4 cup flour
• 1 tsp salt
• 1 tsp cinnamon
• 1 tbsp sugar
• 1 cup cold salted butter
• 3/4 cup iced water

Instructions

1. Mix filling ingredients in a large bowl until combined.
2. Cook filling in a medium pot on low until thickened and simmering (about 5-10 minutes) Set aside to cool.
3. Mix dry ingredients of pie dough together and cube up cold butter. Use a pastry cutter or a fork to mix in butter until the butter is pea-sized throughout.
4. Add cold water and mix until rough dough is formed. Transfer to a flat surface and form into two equal sized disks. Wrap in plastic wrap and put in the fridge for at least 30 minutes.
5. When ready to assemble the pie, preheat the oven to 425 F. Roll out one disk and fit into a pie dish. Cut off any access dough. Transfer to fridge.
6. Roll out other dough and cut into strips and form into desired lattice. Take pie dish out of fridge and add cooled filling. Transfer lattice on top and cut access once again. Brush with egg wash and sprinkle with sugar.
7. Bake pie for 10 minutes at 425 F. Then without opening the oven door, change temperature to 350 F and bake for another 40-45 minutes or until golden brown.
8. Let cool for at least 1 hour before cutting in and enjoy :)

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