Blueberry Pie
Blueberry Pie. Classic blueberry pie is a summer staple. It’s simple but super delicious and everyone loves it. It’s blueberry pie…how can you not love it?! Summer isn’t complete until you taste a gooey lemony blueberry pie !!
I don’t think summer is officially summer without a good blueberry pie. We have to make at least one classic blueberry pie every summer. It’s tradition and well, it’s blueberry pie so everyone loves it. Sometimes we go for a crumble topping, but this year we are keeping it simple and doing a classic, but make it pretty with the lattice on top.
It’s Friday and it’s a beautiful day at the beach!! So you can probably guess that my mood is extremely happy. The start of the weekend yesterday night was amazing and now I am ready for another great day. And yesterday morning I got to see the most beautiful sunrise on my pre work morning run. It felt so good to be out in the fresh air and seeing something so beautiful in the peaceful early morning. I felt so refreshed after that run.
So today, I am having some morning coffee and getting in a workout then making this delicious pie. It’s a quick and easy pie to throw together before I go to the beach. Which makes it even better right?! Who doesn’t love quick and easy?!
Anyway now I am going to head to the beach and later have pizza and cocktails on the deck. AND later we will definitely be digging into this super summery and super delicious blueberry pie !! Happy Friday everyone !!
Ingredients
2 pie crusts; homemade or store bought
6 cups blueberries
1/2 cup sugar + more for sprinkling
4 tablespoons cornstarch
juice of 1/2 a lemon
2 teaspoons vanilla extract
1 egg; beaten
Directions
Preheat the oven to 400 degrees. Fit one of the pie crusts into a 9 inch round pie plate. Prick the bottom with a fork.
In a large bowl, add the blueberries, 1/2 cup of sugar, cornstarch, lemon juice, and vanilla. Toss to combine. Pour the mixture over the crust.
Using the second pie crust create a lattice design. Alternatively, place the crust over the berries and seal the edges. Brush the top of the crust with the beaten egg and sprinkle with sugar. Using a knife, make two slices on top of the crust.
Transfer to the oven and bake on 400 for 20 minutes. Reduce the heat to 350 and bake for an additional 30 minutes until crust is golden.
