Ingredients
For the Double Pie Crust:
2 ½ cups All-purpose flour
1 cup Unsalted butter, very cold & cubed
6-8 tbsp Ice water
1 tsp Salt
1 tbsp Sugar (optional)
For the Blueberry Filling:
6 cups Fresh blueberries, washed
¾ cup Granulated sugar
¼ cup Cornstarch
2 tbsp Fresh lemon juice
1 tsp Finely grated lemon zest
¼ tsp Ground cinnamon or nutmeg
¼ tsp Salt
1 tbsp Unsalted butter, cubed (for dotting)
For Assembly:
1 Large egg (beaten)
Coarse sugar (for sprinkling)
Instructions
1. Make the Dough: Pulse/whisk flour and salt. Add cold, cubed butter and cut in until mixture resembles coarse crumbs. Gradually add ice water until dough holds together. Divide into two disks, wrap, and refrigerate for 2 hours.
2. Prepare the Filling: Toss blueberries with sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Let sit for 15 minutes.
3. Roll & Line: Roll one dough disk into a 12-inch circle. Place in a 9-inch deep-dish pie plate. Trim edges to 1 inch. Refrigerate.
4. Create Lattice: Roll second disk into an 11-inch circle. Cut 8-10 strips. Fill crust with berry mixture, dot with butter. Lay strips parallel, fold back every other, place perpendicular strip, and weave.
5. Chill & Bake: Freeze assembled pie for 30 minutes. Preheat oven to 400°F. Brush lattice with egg wash and sprinkle with sugar. Cover edges with shield, bake 20 minutes.
6. Final Bake: Reduce heat to 375°F, remove shield, and bake for 35-45 minutes until filling is bubbling thickly and crust is deep golden.
7. Cool Completely: Transfer to wire rack and cool for 3-4 hours before slicing.
Notes
Pro-Tips:
• Keep Everything Cold: Cold butter is the secret to flaky crust layers.
• Pre-Cook Filling: Simmering the blueberry mixture on the stove for 5-7 minutes guarantees a perfect set.
• Venting: Ensure lattice strips are slightly separated to allow steam to escape.
Variations:
• Mixed Berry: Substitute 2 cups of blueberries with blackberries or raspberries.
• Streusel Top: Skip the lattice and use a mixture of flour, oats, brown sugar, and cold butter.
• Herbal Infusion: Add 1 tsp of fresh rosemary or thyme to the filling.
- Prep Time: 45
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian