Best Blueberry Pie


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  • 2 Pie Crust
  • 6 cups blueberries
  • 6 cups blueberries, rinsed and well drained (2 lbs or 32 oz) 1 tsp lemon zest from 1 lemon
  • 2 Tbsp lemon juice freshly squeezed
  • 4 1/2 Tbsp all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 egg + 1 Tbsp water


Step 1

Make your pie crust and refrigerate for an hour before using. Divide the dough evenly, Roll out two crust and transfer the first one to the bottom of your pie pan.

Step 2

For the second crust that goes on top of the pie, you can leave as is, or cut into strips or whatever designs you'd like. Set Aside.

Step 3

In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.

Step 4

Cover the pie with your top crust and pinch and seal the edges however you'd like.

Step 5

Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until crust is golden and blueberry juice is bubbling at the edges.

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