Blueberry Pie

As I’m impatiently awaiting the arrival of summer, I can’t help but think about all of the delicious local fruit I want to bake with! Growing up, my dad always had blueberry bushes in his garden and it was always awesome to have fresh berries to snack on as a kid.

I don’t think I’ve had blueberry pie more than a few times in my life, but it sounded pretty good the other day so I went to work on a recipe. I’m quite pleased with what I came up with! My husband who doesn’t even like blueberries is a huge fan, so I figure that means it’s good enough to share with all of you 🙂

First, you’re going to need to prepare two batches of my flaky pie crust. Do yourself a favor and learn how to make it yourself instead of buying the pre-made stuff at the grocery store. It’s easy! I promise.

On a lightly floured surface, roll out one pie crust in a circle to approximately 1/8″ thickness. There are some fabulous rolling pins with guides that help you get the perfect even thickness every time. They take the guesswork out of it and make this ridiculously easy.

Make sure you frequently flip the dough and dust with flour so that it doesn’t stick to your surface.

Once you have the correct thickness, roll it up on your rolling pin and unroll it on top of your pie dish. Gently ease it down the inside edges and trim any excess dough. Sometimes you might have to do a little patchwork if you didn’t end up with a perfect circle.

Rinse and dry your fresh blueberries and empty them into your crust. You want to gauge how many berries you need to properly fill the dish, so use your judgement.

Pour the berries back into a large bowl and add the vanilla. Toss the berries to coat them. Add the sugar, cornstarch, and cinnamon. Gently toss to evenly coat the berries.

Add the berries back to the pie crust and give the dish a shake to evenly distribute them.

Roll out the second pie crust to 1/8″ thickness and cut into 3/4″ strips using a pizza cutter. You can use a ruler and get super precise, but I find that eyeballing it works fine.

Create a lattice pattern on top of the berries. Carefully trim any excess dough with a sharp knife.

Cut the butter into tiny cubes and place a cube into each opening of the lattice. This will ensure even distribution.

Using a floured fork, gently crimp the edges of the crust.

Bake the pie at 375 F for about 45 minutes, but keep an eye on it from around 30 minutes. If the crust starts browning too soon, you might want to protect it with a pie shield or some foil. You’ll know the pie is done when the lattice top is light brown.

Remove the pie and let it rest for 4-5 hours before cutting it. This is a hard but necessary step!