Fresh blueberries baked in a double crusted pie topped with coarse sugar. This blueberry pie is sweet and delicious, the perfect dessert for summer.
Ingredients
Blueberry Pie Filling
½ cup granulated sugar
¼ cup brown sugar
6 tablespoons all purpose flour
5½ cups fresh blueberries
1 tablespoon unsalted butter
Pie Crust
2-3 pie crusts, depending on your lattice
Eggwash
1 large egg, beatened
1 tablespoon milk
Directions:
Preheat the oven to 400F.
In large mixing bowl, mix together granulated sugar, brown sugar, and all purpose flour until combined. Next, add blueberries to the bowl, and mix until the blueberries are coated in the sugar flour mixture. Set aside for now.
Place a pie crust into the pie dish and crimp the edges. Pour the blueberry filling over the pie crust. Use a spatula to spread the blueberry filling so that it’s an even layer.
Cut the second pie crust into strips and create a lattice by weaving the strips over and under. Or use an additional pie crust to create braids. Cut the butter into small cubes and tuck them under the lattice. This helps the filling from bubbling over.
In a small bowl, beat together an egg and a tablespoon of milk. Brush the eggwash over the entire surface of the pie crust. This process will help the pie crust brown evenly. Sprinkle coarse sugar on top and then place the pie in the oven.
Bake the pie for about 20 minutes at 400F. Then lower the temperature to 350F and then bake for an additional 30-35 minutes until the center is bubbling and the crust has browned. If the pie crust is browning too quickly, you can cover the pie with foil.
Allow the pie to cool completely at room temperature for a few hours before slicing into the pie. If you slice too soon, the filling will not be set and the pie will fall apart.
Serve the blueberry pie warmed or cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/09/02/blueberry-pie/