Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
DOUBLE CRUST
- Measure flour and salt together with whisk in mixing bowl. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork). Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls.
- Press into round discs, wrap in plastic wrap, and refrigerate while making filling. For more pie crust tips, please see our crust post.
- Line bottom oven rack with a foil-lined cookie sheet for drippings. Preheat oven to 425 degrees Fahrenheit.
FILLING
- Mix blueberries and lemon juice in a medium bowl and set aside.
- In a separate small bowl, combine sugar, cornstarch, cinnamon, and salt. Pour over blueberries and mix gently.
ASSEMBLY
- Roll out both top and bottom crusts. The bottom crust should be slightly larger than the top.
- Place bottom crust in 9 inch pie pan (do not trim). Add blueberry filling and slightly mound center. Chop up 2 Tbsp butter and place pieces on top of blueberries.
- LATTICE: Cut top crust into 10 even strips about ½ inch thick with pizza cutter. These strips will be used to make a lattice pattern. (Place 5 strips evenly spaced across pie. Bend every other strip back halfway. Place first perpendicular strip across center of pie. Lay strips back down. Fold back every other strip you didn’t fold back the first time. Place another perpendicular strip and repeat process until completed.) After lattice pattern is completed, roll edges of bottom crust over lattice and pinch. Flute edges and cover with foil to prevent burning (optional). Brush lattice with egg/cream mixture and sprinkle sugar on top.
BAKE
- Bake at 425 degrees F for 15 minutes. Then, reduce temperature to 350 degrees F and continue baking for 55-70 minutes. (Tent foil over crust if browning too much.) When finished, pie will be bubbling and golden brown.
- Let pie cool for at least 4 hours prior to serving so juices can thicken.
STORAGE & MAKE AHEAD
- STORAGE: Cover pie and store in the refrigerator for up to 5 days.
- MAKE AHEAD: This pie is great for making a day in advance so that the filling can set overnight in the refrigerator.
Notes
TOTAL TIME: Total time includes cooling so that pie filling can thicken.
FREEZE: To freeze pie, cool completely. Then, wrap in several layers of plastic wrap, a layer of heavy-duty aluminum foil, and place the fully wrapped pie inside a large, heavy-duty freezer bag. Label the pie with the date and freeze for up to 4 months.