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  • Writer's pictureLDD Interiors

Lisa’s Blueberry Pie

Blueberry filling:

4 pints rinsed and dried fresh blueberries

¼ cup cornstarch

2 tablespoons juice from a fresh lemon

Dash of kosher salt

¾ cup sugar

1 egg


Toss blueberries, corn starch, lemon juice, salt, and sugar in a large bowl. Set aside to let the juices of the blueberries do their work.

While the blueberries are working, make the pie crust as directed. Roll out dough, place in deep dish pie plate with at least ½ inch overhang and chill. Roll out second crust and cut into 1” strips. Place on parchment paper on a cookie sheet and chill. 10 minutes or so should be fine.

Pre-heat oven to 425 degrees. Line a cookie sheet with tinfoil and place in oven

Fill your deep-dish pie dough with the blueberry mixture. Now you can weave the lattice top. I find it easiest to start in the center and work my way across. Lay your vertical pattern first, leaving about ½ inch (no more) between strips. Begin weaving. Keep the horizontal strips tight- you should see very little blueberry filling when you are done. Trim any long tails and pinch edges.

Beat egg and brush lattice crust.

Place pie in oven on cookie sheet and cook at 425 degrees for 5 minutes. Reduce heat to 350 degrees and bake until the crust is a rich golden brown and the blueberries are bubbling a roaring bubble! This should take about an hour to 90 minutes. If your crust is browning too fast tent it with foil.

Remove from the oven and cool on a rack for at least 4 hours or more. The cooling process helps the filling set up… don’t be tempted to cut into this beauty too soon!


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