I always have a special preference for blueberries. They look and taste delicious, plus Oprah lists it as an excellent superfood for summer! Oh summer, the heavenly things that you give us. 
Freshly picked homegrown blueberries are the best for a blueberry pie. They’re delicious, refreshing, and guaranteed to not last more than a few days in the fridge — because everybody will take their own slice. So I have here a recipe for a classic blueberry pie with a lattice top. I really appreciate this one because you don’t have to cook the blueberries, just mix them with the other ingredients and bake.
Voila! Yummy blueberry pie.
Classic Blueberry Pie
Ingredients
- 150g white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 tablespoon butter
- 1 1/2 tablespoon lemon juice
- Preheat oven to 205 degrees Celcius.
- Combine sugar, cornstarch, salt, and cinnamon. Toss the mixture with the blueberries in a bowl and sprinkle with lemon juice.
- Add the blueberries into a 9-inch pie crust and dot with butter. Add 1/2-inch-wide pastry strips, weaving a lattice. Flute edges.
- Bake on the middle rack of the oven for about 50 minutes or until crust is golden brown.
- Allow to cool for at least an hour before serving (or you’ll end up with something with too much juice).
For the crust recipe, I’ve done the one listed in AllRecipes — Basic Flaky Pie Crust.
Please note that this recipe works best for a lattice crust and small blueberries! Solid crust top and bigger pieces of blueberries call for added cornstarch. You can increase the amount of sugar if you prefer a sweeter pie, but you also have to add more cornstarch as sugar draws more juice out of the berries.
Just a note: I heard that lime and brown sugar are an excellent alternative to lemon and white sugar, although I haven’t tried that yet.
I think, with blueberry pies, there’s always problems about it being runny or overcooked. What I do is used a tablespoon of cornstarch for every cup of blueberries – I don’t have any explanation for this but I’m lucky that, so far, it has worked every time. As with the cooking time, each oven is different, I’m afraid. If you want to prevent overbrowning, you can cover the edges of the pie crust with aluminium foil up until the last 15 minutes.
Best served with vanilla ice cream.
Got another excellent recipe for a blueberry pie?
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