Blueberry Pie

I don’t think I’ll ever buy a store blueberry pie again! This was so sweet and crust was so crispy!

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+

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0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Lemon Zest INGREDIENTS INGREDIENTS Cornstarch Egg Lemon Juice Granulated Sugar Blueberries Pie Crust (Recipe on my blog) Ground Cinnamon Salt Read More

For the bottom pie crust, roll one half of the dough into a circle.

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Roll the dough thin and a bit bigger than the pie plate.

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Carefully ease the crust into a 9-inch pie plate.

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Mix all the blueberries filling ingredients in a large bowl.

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Pour the filling into the bottom crust.

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Roll out the remaining chilled pie dough into a circle.

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Make the lattice pie crust according to instructions.

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Press the edges of the strips into the edge to seal and trim the excess.

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Gently brush the top crust with an egg wash.

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Sprinkle the pie with sparkling sugar and bake.

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Serve and enjoy!

[{"selector":"#anim-c79123cf-d20d-439d-a877-9493b41d1c38","keyframes":{"opacity":[0,1]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-88e7cdb6-357d-496e-832e-dd8ddd76c33d","keyframes":{"transform":["translate3d(0px, 1284.12736%, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Full Recipe

If your pie crust is getting too dark, too fast, loosely place a sheet of aluminum foil over it while it bakes.

[{"selector":"#anim-76714139-fad0-4ba8-aafb-7fa2af4f0cf0","keyframes":{"opacity":[0,1]},"delay":4,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b3d59655-c613-4134-8c51-65e30e3862ac","keyframes":{"transform":["translate3d(0px, -317.67142%, 0)","translate3d(0px, 0px, 0)"]},"delay":4,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5f094a0a-dfa5-425c-bf48-742bca01ec0b","keyframes":{"opacity":[0,1]},"delay":4,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7eeb2813-dc24-4cc0-b094-dae57d3da6cc","keyframes":{"transform":["translate3d(0px, -1009.38317%, 0)","translate3d(0px, 0px, 0)"]},"delay":4,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-83aa2aac-a1eb-4661-a999-09a83a36c741","keyframes":{"opacity":[0,1]},"delay":0,"duration":800,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Tips from the chef Tips from the chef Full Recipe

LET'S START COOKING!

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Blueberry Pie

I don’t think I’ll ever buy a store blueberry pie again! This was so sweet and crust was so crispy!

- Rebecca

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For the bottom pie crust, roll one half of the dough into a circle.

1

Roll the dough thin and a bit bigger than the pie plate.

2

Carefully ease the crust into a 9-inch pie plate.

3

Mix all the blueberries filling ingredients in a large bowl.

4

Pour the filling into the bottom crust.

5

Roll out the remaining chilled pie dough into a circle.

6

Make the lattice pie crust according to instructions.

7

Press the edges of the strips into the edge to seal and trim the excess.

8

Gently brush the top crust with an egg wash.

9

Sprinkle the pie with sparkling sugar and bake.

10

Serve and enjoy!

Serve and enjoy!

If your pie crust is getting too dark, too fast, loosely place a sheet of aluminum foil over it while it bakes.

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LET'S START COOKING!