🫐 Blueberry Pie

Chef notes

Made the pie crust completely from scratch including the lattice top,that part takes forever but looks so good. The filling is just blueberries, sugar, and a little cornstarch to thicken it up. Mine got a little dark on top but the inside was perfect. Next time I'll cover the edges with foil so they don't overbake.

Ingredients

• Fresh blueberries
• Sugar
• Cornstarch
• Lemon juice
• Lemon zest
• All-purpose flour
• Butter
• Ice water
• Salt

Recipe

1. 1.Preheat the oven to 425°F.
2. 2.On a lightly floured surface, roll one disk of pie dough into a 13-inch circle. Place in a 9-inch pie pan and let the excess hang over the edge.
3. 3.Toss blueberries with lemon zest and juice. Add sugar, cornstarch, and salt and stir until the berries are well coated. Pour into the crust and dot the top with butter.
4. 4.Roll the remaining dough into a 12-inch circle. Cut into 10–12 strips about 1-inch wide and weave them into a lattice over the filling. Trim the excess and crimp the edges.
5. 5.Brush the crust with egg wash and sprinkle with sugar if desired. Place the pie on a rimmed baking sheet.
6. 6.Bake for 20 minutes. Reduce to 350°F and bake another 35–45 minutes until the crust is deep golden brown and the filling is bubbling. Cover edges with foil if they brown too quickly.
7. 7.Let the pie cool completely before slicing, about 4 hours.

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