The BEST Blueberry Pie Recipe

TUTTI-DOLCI.COM

Why you'll love this blueberry pie:

- Flaky all-butter crust - Jammy blueberry filling  - Delicious with ice cream!

LET'S BAKE

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STEP 1:

Make blueberry filling: Combine blueberries, sugar, salt, blueberry preserves, lemon zest, and lemon juice in a saucepan.

STEP 2:

Cook over medium-high heat, stirring frequently with a spatula, until the fruit has softened (about 8-10 minutes).

STEP 3:

Whisk together cornstarch and water in a small bowl or measuring cup, and add to saucepan.

STEP 4:

Whisk in until cornstarch has completely dissolved.

STEP 5:

Continue cooking for 2 more minutes, until filling is thick and the sauce coats the back of a spoon. Transfer to a bowl and chill for 1 hour.

STEP 6:

Assemble pie: Roll out one disc of dough into a 12 to 13-inch circle. Transfer dough to a 9-inch pie pan.

STEP 7:

Trim dough overhang to 1 inch. Chill for 10 minutes. Roll out second disc of dough and cut into 1.5" lattice strips. Chill strips for 10 minutes.

STEP 8:

Spoon blueberry filling into chilled bottom crust.

STEP 9:

Arrange strips of dough over the top in a lattice pattern to form the lattice pie crust.

STEP 10:

Use a sharp knife or scissors to trim off the lattice strips to match the dough overhang of the bottom crust.

STEP 11:

Fold dough overhang up over the ends of the lattice strips (to seal in the lattice crust) and crimp the edges. Freeze pie for 1 hour.

STEP 12:

Just before baking, brush lattice top crust lightly with heavy cream and sprinkle with coarse sugar.

STEP 13:

Bake pie at 375°F for 20 minutes, then reduce heat to 350°F and continue baking another 40-50 minutes. Cool pie for 4 hours before serving.

Serve slices with vanilla ice cream and enjoy!

Yield:  1 9-inch pie Prep time: 2 hours Bake time: 60-70 minutes

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