Description
This homemade blueberry pie features a flaky, buttery crust filled with a luscious, fresh blueberry filling, crowned with a classic lattice top. Perfectly sweetened and spiced with cinnamon, this pie is an irresistible dessert that highlights the natural juiciness of fresh blueberries.
Ingredients
Filling
- ¾ cup white sugar
- 3 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 cups fresh blueberries
Crust & Topping
- 1 (14.1 ounce/2 pack) package ready-to-bake pie crusts, thawed
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the lowest position to prepare for baking the pie.
- Prepare Filling: In a medium bowl, mix together the sugar, cornstarch, cinnamon, and salt. Place the blueberries in a separate large bowl and sprinkle the sugar mixture evenly over them, tossing gently to coat all the berries.
- Assemble Pie Crust: Line a 9-inch pie plate with one of the thawed pie crusts, making sure it fits snugly within the dish.
- Add Filling and Butter: Pour the blueberry mixture into the prepared crust, spreading it out evenly. Dot the filling with small pieces of butter for added richness.
- Create Lattice Top: Cut the remaining pie crust into strips about ½ to ¾ inch wide. Moisten the rim of the pie crust slightly with water to help the lattice adhere. Lay two strips in an ‘X’ shape over the center of the pie. Weave additional strips horizontally and vertically in an over-and-under pattern, alternating to create a classic lattice. Use shorter strips for the edges. Fold the lattice strip ends under the bottom crust edge and flute to seal and decorate the edges.
- Bake the Pie: Place the assembled pie on the lowest oven rack and bake for approximately 50 minutes, or until the filling is bubbling and the crust has turned a golden brown color.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly before cutting into slices. Serve warm or at room temperature and enjoy your homemade blueberry pie!
Notes
- Using fresh blueberries is key for the best texture and flavor, but frozen can be used if fresh are unavailable; thaw and drain excess liquid before use.
- The lattice top not only looks beautiful but helps the steam escape during baking, preventing a soggy crust.
- If you prefer a sweeter pie, you can increase the sugar slightly, but the natural blueberry tartness balances well with the given amount.
- Butter dotted on the filling gives a nice glossy finish and richer flavor.
- Letting the pie cool before serving allows the filling to set properly for cleaner slices.
