Blueberry Pie
Tart and sweet blueberry pie. Perfect for those freshly picked berries.
Servings: 8
Ingredients
- 2 recipes of my flaky pie crust
- 4-5 C fresh blueberries
- 1 Tb vanilla extract
- 1 Tb cinnamon
- 2/3 C sugar
- 3 Tb corn starch
- 1 Tb unsalted butter
Instructions
- Roll out one pie crust to be roughly 1/8" thick and line a pie dish with it. Trim any excess.
- Wash and dry the blueberries and pour them into the pie dish. You want to see how many you need to fill your dish which is why the measurement is 4-5 cups.
- Pour your berries to a large bowl and mix in the vanilla extract. Add the sugar, cornstarch, and cinnamon and stir to combine and thoroughly coat all of the berries.
- Pour the berries back into the pie dish.
- Roll out the second pie crust to also be approximately 1/8" thick. Using a pizza cutter, cut 3/4" wide strips and create a lattice pattern on top of the berries. Carefully trim any excess with a sharp knife.
- Using a floured fork, gently crimp the ends of the crust.
- Dice the butter in little pieces and place a piece in every opening of the lattice to ensure even distribution.
- Bake the pie at 375 F for about 45 minutes. Keep an eye on it, and if the crust starts to brown too quickly, protect it with a pie shield or some tin foil until the lattice starts to brown and the pie is cooked.
- Let cool for at least 4 hours.