Description
This Homemade Blueberry Pie with Lattice Top delights with juicy blueberries, a flaky crust, and simple prep. Perfect for gatherings or a sweet treat at home!
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
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice, freshly-squeezed
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
Instructions
- In a food processor, combine flour, sugar, salt, and cubed butter. Pulse for 1 minute until the mixture resembles breadcrumbs.
- Slowly drizzle in ice cold water, pulsing on and off for another minute. Check that the mixture holds together when squeezed.
- Transfer the crumb mixture into a large ziploc bag, and squeeze to form a smooth dough ball.
- Divide the dough into two halves, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
Notes
For a richer flavor, consider using half butter and half shortening in the crust.
Ensure the blueberries are fresh for the best taste and texture.
Allow the pie to cool before serving for an easier slice.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg