The only thing better than fresh Jersey blueberries is baking them into a warm gooey blueberry pie.
Ingredients:
2 circle pie crusts
5-6 cups blueberries
2/3 cup sugar
1/4 cup corn starch(or flour)
1 tsp lime juice
1 tsp vanilla
1/2 tsp cinnamon
The first thing I do when making this pie is to take out the crust and lay the first piece in the pie pan. Press the crust firmly into the edges and make sure it is fit into the shape of the pan. Using a knife, I trim the edges of the pie by sliding the knife along the edges of the pan.
Next, wash and dry your blueberries. Add them to a medium bowl along with the sugar and toss the blueberries to coat them in the sugar.
Add the corn starch, cinnamon, vanilla and lime juice. Stir well to combine.
Pour the blueberries into the pie crust. Note: if you end up with too many blueberries than you can fit in the pie- don’t panic! I’ll tell you how to turn them into a quick blueberry topping for ice cream or pancakes!
Take the second pie crust and cut it into strips that are about 1/4 inch wide. Place the strips vertically along the pie. Put the longer strips toward the center and use smaller strips at the ends.
Take the center strip of the pie and fold the strip upward. Place another long strip in the center of the pie horizontally across the strips you already had. Fold the center strip back over the new one. Repeat this in an alternating manner with the other strips. At the end, you will have the lattice!
Pinch the edges of the strips together so that they don’t come apart when baking. Trim the edges like you did before by taking a knife along the edge of the pie pan.
If you want to do an egg wash to get the crust to be shiny, beat one egg and brush it over the crust.
Place the pie in the oven and bake for about 50-60 minutes or until the filling starts to bubble and ooze out of the lattice. Allow to cool for about 15 minutes before serving. If you want the filling to thicken up more, put the pie in the fridge for a few hours before serving.
Yup- it’s that simple! Enjoy!
Now– what to do if you have extra blueberries that are coated in that sugar, cinnamon, and other stuff? Make a blueberry topping!
Pour any extra coated blueberries you have in a small saucepan over medium-low heat. Stir often to keep the mixture from burning. You will notice the blueberries start to turn mushy and get juicy. The mixture might also bubble a bit. That is totally okay! Once it looks like a little thick and most of the blueberries have cooked down you’re done! Enjoy it on ice cream, pancakes, or anything else!
Easy Blueberry Pie
Ingredients
- 2 pie crusts
- 5-6 cups blueberries
- ⅔ cup sugar
- ¼ cup corn starch
- 1 tsp lime juice
- 1 tsp vanilla extract
- ½ tsp cinnamon
Instructions
- Preheat oven to 350° F.
- Take your first sheet of pie crust and place it into a 9-inch pie plate. Make sure to press the crust into the pan so that it is even and flat. Trim edges where necessary.
- Wash blueberries. Add blueberries and sugar to a bowl. Stir to coat the blueberries in sugar.
- To bowl, add corn starch, cinnamon, lime juice, and vanilla. Mix well.
- Add blueberries to the pie crust.
- Cut the second sheet of pie crust into strips about ¼-½ inch in width.
- Place strips vertically on top of the blueberries spread out with about ¼-½ inch between them
- Fold the center strip up and place a strip horizontally in the middle of the pie. Fold first strip back over the new strip. Do this for ever other vertical strip alternating between, over, under, over, etc.
- Repeat until whole pie has lattice top. Pinch edges together and trim where needed.
- If doing an egg wash, beat an egg and brush the beaten egg on top of the crust. This helps the crust have the shiny appearance.
- Bake pie for 50-60 minutes or until crust is golden brown and pie filling seems to be bubbling/oozing. If your edges are browning too quickly, you can cover with some tin foil.
- Allow pie to cool for 15 minutes or more before serving.
