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Fresh Blueberry Pie - A Family Feast

Fresh Blueberry Pie

 Our Fresh Blueberry Pie has sweet, fresh blueberries combined with sugar, butter, and lemon to create a luscious pie filling baked under a sparkling sugared lattice top.

Yield: 6 slices 1x
Prep: 25 minutesCook: 35 minutesTotal: 1 hour


4 cups fresh blueberries, divided

3/4 cup granulated sugar

3 tablespoons corn starch

2 tablespoons water

2 tablespoons butter

3/4 teaspoon pure lemon extract

2 9” pie crusts (store bought refrigerated is fine or follow this recipe)

1 egg

Demerara sugar, to decorate the top


  1. Preheat oven to 400 degrees F and place rack in bottom third of your oven.
  2. In a medium saucepan, place one cup of blueberries along with sugar, corn starch and water and bring to a boil. Lower to a simmer and cook until mixture thickens, about 5-10 minutes.
  3. Remove from heat and stir in butter and lemon extract. Set aside to cool for five minutes.
  4. While filling is cooling, press one pie dough circle into pie plate, letting edges hang over.
  5. Mix the egg with a teaspoon of water and lightly brush the outer edges of the dough that faces up.
  6. Lightly flour your counter and lay out second dough circle. Cut into half-inch wide strips using a pastry cutting wheel to create a fluted edge, or a knife.
  7. After filling has cooled for five minutes, fold in the remaining three cups of blueberries then scrape into prepared pie dish, spreading to edges.
  8. Follow our procedure in the pictures below to form a lattice over pie, letting long pieces fold over brushed edges. (If you find it easier, you can make the lattice on the counter and carefully lay it over the filling.)
  9. Cut off any long pieces with kitchen shears, then fold the bottom crust overhang over the tops of the strip ends and press to stick.
  10. Use your knuckle and fore finger to make a decorative edge.
  11. Brush the egg over the tops of the strips, not on the pie crust edge. Then sprinkle the sugar over the strips.
  12. Bake for 30 minutes or until the top is golden brown.
  13. Let sit on a rack for an hour to set up and serve by cutting into six pieces.

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If you refrigerate the pie, cut and serve cold. Once refrigerated, the filling will weep if left out at room temperature.

© Author: A Family Feast
Cuisine: American Method: baking