Blueberry Pie 

Blueberry pie is a beloved dessert that captures the essence of summer with its sweet and juicy blueberry filling nestled inside a flaky, buttery crust. This classic pie is a celebration of one of nature’s most delicious fruits, and making it from scratch allows you to fully appreciate the vibrant flavor and beautiful color of fresh blueberries.

To begin, you’ll need to prepare the pie crust. 

For the filling, you’ll need fresh blueberries, sugar, cornstarch, cinnamon, and lemon juice. The blueberries are gently mixed with the sugar, cornstarch, cinnamon, and lemon juice, creating a thick and syrupy filling that is bursting with flavor. This filling is then poured into the prepared pie crust, and topped with another layer of pie crust or a lattice pattern for a decorative touch.

The pie is then baked until the crust is golden brown and the filling is bubbling and thickened. The aroma of the sweet blueberries and buttery crust will fill your kitchen, creating a sense of warmth and comfort.

Once baked, the pie should be allowed to cool before slicing. Serve it warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.

Blueberry pie is a timeless dessert that is sure to impress your family and friends. Its simple yet elegant presentation, combined with the burst of flavor from the fresh blueberries, makes it a delightful treat for any occasion. So next time you’re craving a taste of summer, why not whip up a homemade blueberry pie?

This easy homemade dessert pie screams summer and is perfect for serving with whipped cream or vanilla ice cream and is the perfect dessert to share with company for any special occasion or gathering.
Yield: 8
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
all-purpose flour for dusting work surface
pie dough for double 9-inch pie crust, chilled
2 1/2 pints (5 cups) fresh blueberries
1 tablespoon freshly squeezed lemon juice
2 tablespoons milk or cream
4 tablespoons all-purpose flour
1/2 cup brown sugar + extra for sprinkling on top
1/4 teaspoon ground cinnamon
1 large egg, beaten with 1 tablespoon water (for egg wash)
Butter a 9-inch pie pan. For crust: On a lightly floured surface, roll out half of dough to 1/8-inch-thick circle. Fit into a 9-inch buttered pie pan, trim, leaving about 1/2-3/4 inch overhang. Cover crust with plastic wrap and chill in refrigerator for about 30 minutes. If making a full top crust, roll out remaining half of dough into a circle approximately 1 inch larger in diameter than pie pan, cover with plastic wrap and chill in refrigerator for about 30 minutes. If creating a lattice top, on a lightly floured surface, roll remaining half of dough 1/8 inch thick into rectangle approximately 11×14 inches. Cut into 10 separate 3/4 inch strips. Cover strips with plastic wrap and chill for about 30 minutes.
Adjust oven racks, place one rack on bottom level and one in the middle. Place baking sheet or baking stone on bottom rack. Preheat oven to 400-degrees F.
In a large bowl whisk together lemon juice and milk, gradually sprinkle in 4 tablespoons of flour, whisk until smooth. Stir in brown sugar and cinnamon. Add blueberries, and stir to coat. Let sit for about 5 minutes. Pour into prepared bottom crust.
Brush the rim of the crust with the egg wash, place the top crust on, trim to 1/2 inch larger than size of pan, and crimp together edges with fingers to seal bottom and top crusts, or weave strips of dough to create lattice top, crimping edges to seal. If dough seems soft and warm, cover top with plastic wrap and chill pie in refrigerator for about 20-30 minutes. (Pie can also be tightly wrapped (airtight) with plastic wrap and placed in a large plastic zip-top freezer bag and frozen for up to 2 months.)
Brush crust with the egg wash, sprinkle lightly with sugar and place pie on baking sheet or baking stone on bottom rack and bake for 20 minutes. Reduce heat to 375-degrees F and transfer pie (on baking sheet) to center rack. Cover the rim of pie crust with foil. Continue to bake at 375-degrees F until crust is golden and the filling is bubbling, about 30 to 40 minutes. Check crust every 10 minutes or so, and if crust/lattice starts to brown too much, tent pie loosely with a piece of foil. Let cool to set and thicken before serving (if you can wait that long).

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