Description

This Homemade Blueberry Pie with Lattice Top features a buttery crust and a sweet blueberry filling, making it a delightful choice for dessert enthusiasts. With fresh blueberries, a hint of lemon juice, and easy preparation, it’s perfect for gatherings or a comforting treat.

Ingredients

Scale

2 1/2 cups all purpose flour (325 grams)
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

Add flour, sugar, salt, and cubed butter to a food processor. Pulse for 1 minute until it resembles breadcrumbs.
Drizzle in ice cold water and pulse for another minute. Mixture should stick together when squeezed.
Transfer the crumbly dough into a large ziploc bag and knead to form a smooth dough ball.
Divide the dough into two equal discs, flatten them, wrap in plastic, and refrigerate for at least 1 hour.

Notes

Make sure the butter is very cold for a flaky crust.
The ice water is crucial for binding the dough without melting the butter.
Let the pie cool before slicing for cleaner cuts.

Nutrition

Serving Size: 1 slice
Calories: 305
Sugar: 10g
Sodium: 150mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg