Ingredients

The following ingredients have 10 Servings
  • Homemade Pie Crust or store-bought pie crust (you’ll need two crusts)
  • 6 cups (780g | 2 1/4 lbs) fresh or frozen blueberries, rinsed and stems removed
  • 2/3 cup (138g) sugar
  • 5 tbsp (40g) cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tbsp milk or cream
  • t tbsp turbinado sugar, for garnish

Instruction

  • Place one of the pie crusts into a 9 inch pie dish and don’t flute or crimp the edges for now. Preheat oven to 400°F.
  • Combine the blueberries, sugar, cornstarch, cinnamon, nutmeg, salt, lemon zest, lemon juice and vanilla extract together in a large bowl. Gently stir them so that all of the blueberries are coated with some of the sugar and cornstarch mixture.
  • Pour mixture into the bottom pie crust. Dot the pieces of butter on top of the filling.
  • Grab the other pie crust and arrange into a lattice on top of the pie. You’ll want to use a pastry wheel to cut the crust into strips and then thread them together, over and under, to create the design. Trim the lattice as needed once it’s on the pie and then use the bottom crust edge pieces to seal the crust edges. Flute or crimp as desired.
  • Combine the egg and cream for the egg wash. Lightly brush the top of the pie crust with the egg wash and sprinkle with turbinado sugar.
  • Bake the pie for 20 minutes at 400°F, then reduce to 350°F for 25-35 minutes. You want the filling to be hot and bubbly. Cover to prevent over browning, if needed.
  • Remove pie from the oven and allow to cool at room temperature for at least 3 hours for the filling to thicken. If served hot out of the oven, the filling will be too thin. Refrigerate when it’s completely cooled.