Description

This homemade blueberry pie with a lattice top boasts a delightful balance of sweet and tangy with fresh blueberries and a buttery crust. It’s an easy dessert that everyone will love, making it perfect for gatherings or a cozy night in.

Ingredients

Scale

2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed into 1/2-inch pieces
7 tablespoons ice cold water
2 pounds blueberries (6 cups)
1/4 cup all purpose flour
1/4 cup granulated sugar
2 tablespoons lemon juice, freshly-squeezed
1 teaspoon lemon zest (or orange zest)
1 teaspoon ground cinnamon
1 egg, beaten (for egg wash)

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Instructions

In a food processor, combine flour, sugar, salt, and cubed butter. Pulse on and off for about 1 minute until the mixture resembles breadcrumbs.
Drizzle in the ice water and pulse again for another minute until the mixture holds together when squeezed.
Transfer the crumbly dough into a large ziploc bag and press it into a smooth ball.
Divide the dough into two pieces, flatten them into discs, wrap in plastic, and refrigerate for at least 1 hour.

Notes

Using ice water helps create a flaky crust.
Feel free to adjust the sweetness of the blueberries with more or less sugar depending on your taste preference.
Let the pie cool completely before slicing for cleaner cuts.

Nutrition

Serving Size: 1 slice
Calories: 235
Sugar: 10g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg