Description
A classic American blueberry pie featuring a flaky crust, sweet-tart filling, and golden-brown finish. The lattice top ensures a crisp crust, while the sugar-coated cinnamon mixture adds professional-level caramelization.
Ingredients
2 cups all-purpose flour
10 tbsp cold butter or margarine
3/4 cup granulated sugar
4 cups fresh blueberries
2 tbsp cornstarch
Salt
Egg wash (1 egg yolk + 1 tbsp milk)
Optional sugar top for crust
dash of cinnamon
1 tbsp lemon juice
Instructions
Combine flour and salt in a bowl
Cut in cold butter/margarine using a pastry cutter
Add ice water gradually until dough forms
Wrap dough in plastic and refrigerate 30 minutes
Preheat oven to 375°F (190°C)
Toss blueberries with cornstarch, sugar, cinnamon, and lemon juice
Let fillings rest while rolling out dough
Roll dough to 1/8-inch thickness
Press one crust into a pie dish and add filling
Trim excess dough, leaving 1-inch overhang
Brush edge with filling juice
Cover with second crust or lattice pattern
Apply egg wash and sugar top
Bake 30-35 minutes until golden
Notes
Use blueberries with stems attached for fresher flavor
Substitute 5% whole wheat flour for added fiber
Reduce sugar to 1/2 cup for lower sweetness
Freeze dough portions for quick use later
Prick lattice strips gently to prevent curling
Bake on lower rack for even browning
- Prep Time: 30
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American