Homemade Blueberry Pie

Course Dessert, pie

Cuisine American

Keyword blueberry pie from scratch, easy blueberry pie, homemade blueberry pie

Prep Time 1 20

Cook Time 30

Servings

Calories 489kcal

Author Lauren

In a large bowl mix the flour and sugar.
Add the blueberries and mix well so that all of the blueberries are coated in the flour and sugar mixture.
Set aside until you are ready to fill the pie crust.

In a large bowl whisk together the flour, sugar and salt.
With a pastry cutter work the butter and flour mixture together until it looks like small pebbles.
Add the water little by little and mix with your hands until the dough comes together.
Divide the dough into two equal balls and press flat onto plastic wrap.
Chill the dough for at lease an hour.

For the bottom pie crust, Lightly flour your working surface and roll out your dough, turn it a few inches after a few rolls to achieve a round shape. If it starts to stick add a little extra flour.
It should be a little larger than your pie plate. Roll the dough around your rolling pin to easily place the dough into the pan.
Using a pairing knife or kitchen shears to trim the dough to a one inch over hang.
Fold the dough under and seal to for an edge. Using your finger tips and knuckles crimp the edges.
After you have placed the pie crust into the pie pan, pour the blueberry pie filling into the crust and set the pie aside.
Next take the second ball of pie crust and . Lightly flour your working surface and roll out the second half of your dough, turn it a few inches after a few rolls to achieve a round shape.
If it starts to stick add a little extra flour. It should be a little larger than your pie plate.
Take your ruler and cut the dough into one inch strips with the pizza wheel.
Make the egg wash by mixing 1 egg and 1 teaspoon of water with a whisk.
Brush the edges of the pie crust that is in the pan with the egg wash (you won't use all of the egg wash on this part).

Roll the one pie crust out into the pie baking dish.
Fill the pie crust with blueberry pie filling.
Lay the second pie crust flat and Take your ruler and cut the dough into one inch strips with the pizza wheel.
Make the egg wash by mixing 1 egg and 1 teaspoon of water with a whisk.
Brush the edges of the pie crust that is in the pan with the egg wash (you won't use all of the egg wash on this part).

Preheat the oven to 500 degrees before starting to make the top lattice pie crust and place an empty metal baking sheet in the oven.
Lay out five of the crust strips across the top of the pie leaving one inch gaps.
Pull Back the 2nd and 4th strip and lay one strip vertical. Than place the strips back in place.
Pull Back the 1st, 3rd and 5th strip and lay one strip vertical. Than place the strips back in place.
Pull Back the 2nd and 4th strip and lay one strip vertical. Than place the strips back in place.
Pull Back the 1st, 3rd and 5th strip and lay one strip vertical. Than place the strips back in place.
Fold the dough that is hanging over the edge under and seal to for a edge.
Using your finger tips and knuckles crimp the edges
After you have made the pie, brush the crust with the remaining egg wash and sprinkle the top with sanding sugar.
Once you have completed the crust top, Cover the pie with tin foil and place the pie on the hot baking sheet in the oven then reduce the temperature to 425 degrees. Bake until the top crust is golden brown, this should take 20-25 minutes.
Remove the tin foil once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees. Bake another 30-35 minutes, until the top crust is a deep golden brown. If at any time the top starts getting to dark put tin foil back on top of the pie.
Remove the pie from the oven and let cool for 30 minutes.