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Blueberry Pie

***Makes 2 Pies


3/4 Cup Sugar

3 Tbsp. Cornstarch

1/4 Tsp. Salt

1/2 Tsp. Cinnamon

4 Cups Fresh Blueberries

1 Tbsp. Butter​, cut up into 8 bits

Egg Wash

1 Egg, Beaten

1 Tbsp. Turbinado (Cane) Sugar

-Gently roll both pie doughs thinly with a rolling pin and line one of them over your pie dish

-In a bowl, mix your first filling ingredients

-Pour into your pie dish, evenly distributing your filling

-Sprinkle little bits of butter all over your filling

(this allows for a tastier and creamier filling)

-Top with your second pie dough, and trim and seal the edges of your pie

-Brush the top with your egg wash and sprinkle sugar all over your pie

-Cut 4 slits on the top of your pie to create a vent (this allows for good airflow throughout your pie while it cooks)

-Bake for 50-60 minutes at 375º Fahrenheit or until the crust is golden brown

-Remove from oven, and let cool for 5 minutes

(Most recipes will tell you to let your pie cool for hours or until it is room temperature but I believe that there is nothing better than hot pie fresh out of the oven)

-Top with a scoop of vanilla ice cream and enjoy!

***To have a lattice top to your pie, where the top crust is in a criss-cross shape, watch this video from 0:40-1:37

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