Lattice-Top Blueberry Pie

Ingredients: For the crust: – 2 1/2 cups all-purpose flour – 1 cup unsalted butter, cold and cubed – 1/2 cup granulated sugar – 1/4 teaspoon salt – 1/4 cup ice water

For the filling: – 5 cups fresh blueberries – 1 cup granulated sugar – 1/4 cup cornstarch – 1 tablespoon lemon juice – 1/2 teaspoon vanilla extract – 1/4 teaspoon cinnamon (optional)

Instructions: 1. Prepare the Crust:In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

– Slowly add the ice water and pulse until the dough starts to come together. – Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Make the Filling: – In a large bowl, gently mix together the blueberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Let the mixture sit for about 15 minutes.

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Preheat the Oven: – Preheat your oven to 375°F (190°C).

Roll Out the Dough: – Take one disc of chilled dough and roll it out on a floured surface to fit your pie dish. Place it in the bottom of the dish.

Create the Lattice Top: – Roll out the second disc of dough and cut it into strips. Create a lattice pattern on top of the blueberry filling by weaving the strips over and under each other.

Seal and Trim: – Trim any excess dough from the edges and crimp the edges of the pie using a fork or your fingers to seal the crust.

Bake: – Place the pie on a baking sheet and bake in the preheated oven for about 50-60 minutes or until the crust is golden brown and the filling is bubbling.

1. Cool:Allow the pie to cool for at least 2 hours before slicing to allow the filling to set. 2. Serve:Serve the lattice-top blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

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