Description
A classic homemade blueberry pie featuring a sweet, thickened fresh blueberry filling encased in a flaky, golden lattice crust. Perfectly balanced with just the right amount of sweetness and vanilla aroma, this dessert is ideal for gatherings or a comforting treat.
Ingredients
Filling
- 5 cups fresh blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
Crust
- 2 9-inch pre-made pie crusts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Filling: In a medium saucepan over low heat, combine the blueberries, sugar, and cornstarch. Cook gently, stirring occasionally, until the sugar dissolves and the mixture starts to thicken, taking care not to over-stir to keep the berries intact.
- Flavor Filling: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Allow the filling to cool slightly before assembling the pie.
- Assemble Pie Bottom: Press one pre-made pie crust into the bottom of a 9-inch pie dish, making sure it fits snugly into the edges.
- Fill Pie: Pour the cooled blueberry filling evenly into the pie crust base.
- Create Lattice Top: Cut the second pie crust into strips approximately ¾ to 1¼ inches wide. Lay half of the strips horizontally over the filling, spaced evenly. Weave the remaining strips vertically over and under the horizontal strips to form a lattice pattern.
- Bake Pie: Bake the pie in the preheated oven for 50–60 minutes, or until the crust turns a golden brown color and the blueberry filling bubbles around the edges.
- Cool and Serve: Remove the pie from the oven and let it cool completely so the filling sets and slices cleanly. Serve and enjoy!
Notes
- Use fresh blueberries for best texture and flavor; frozen berries can be used but may release more liquid.
- If the crust edges brown too quickly, cover them with foil halfway through baking.
- Allow the pie to cool fully to ensure the filling is set and not runny.
- For a shinier crust, brush the lattice with an egg wash before baking.
- Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days.
