Best Ever Blueberry Pie
1 apple core and peel
1 Batch of Pie Crust
Peel and Seeds from 1 Lemon
3 tbsp lemon juice
Corn Starch and Salt
3 Pints Blueberries
3 tbsp unsalted butter
Classic Blueberry Pie
1 hr 40 mins
Place half the blueberries, sugar, cornstarch (or all-purpose flour or tapioca), and salt in a small pot and toss to combine.
Tie the apple core & peel and lemon peel & seeds in a piece of cheesecloth, and add to the pot.
Place the pot over medium-low heat and cook, stirring, until the berries have released their juices and the mixture is syrupy.
Remove from heat, stir in lemon juice. Allow to cool. When the blueberry pie filling has cooled, stir in the remaining uncooked blueberries.
Roll half the pie dough out to about 3 inches wider than the pie pan, and transfer the filling to the pie dish.
Dot with butter.
For a lattice-top pie: Cut into strips and arrange in a lattice pattern over the filled pie. Refrigerate while oven preheats.
Bake the pie for 20 minutes at 425 degrees F. Lower to 350 degrees F and bake until evenly browned and bubbling (approx. 45 to 55 minutes).
Best Ever Classic Blueberry Pie
Hi! I'm Allie!
When I find myself with a few free moments, I head straight for my kitchen! I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!