Kulick's Blueberry Pie Recipe
At Kulick's you know our passion for fresh fruit pies, and this Blueberry Pie recipe is a true standout that took a long time to perfect. Deliciously balanced and sweet, this blueberry pie always has people coming back for seconds!
Equipment
- Large mixing bowl
- Rubber spatula
- Wire whisk
- Pie dish
- Pie Server
Ingredients
- 3 pints fresh blueberries
- 2/3 cup white sugar
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp cinnamon
- 2 tbsp lemon juice
- 1 1/2 tsp lemon zest
- 1 homemade pie crust
- 2 tbsp unsalted butter (cold & cubed)
- Egg wash: 1 large egg beaten with a tablespoon of whole milk
- Optional: coarse sugar for crust
Instructions
- Prepare 2 traditional pie crusts for the top and bottom of the pie and place 1 pie crust into a 9 inch pie plate. (Click here for pie crust recipe).
- Make the filling—in a large mixing bowl, combine the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together until a few berries burst and set aside.
- Preheat the oven to 425F. While the oven preheats, roll out the dough in a 12-inch diameter circle and place into a 9x2 pie dish. Pour the filling into the dish and dot with butter on top and set aside.
- Roll out the second disc of pie dough into a 12-inch diameter and use a pastry wheel to cut the desired number of strips for a lattice pie crust. Weave the pastry strips into a lattice pattern then flute or crimp the edges with a fork. Brush the top of the pie crust with the egg wash and sprinkle with the coarse sugar.
- Bake at 425F for 25 minutes, then reduce the heat to 375F. Use a pie crust shield or aluminum foil to prevent overbrowning. Bake the pie until the filling bubbles over, about 45 minutes. Remove the pie from the oven and place on a cooling rack, allow to cool for at least 4 hours before slicing and serving. Serve with vanilla ice cream.