Best Blueberry Pie Recipe We've Ever Made

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can be more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar can be less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a common pantry staple.

blueberries

🥗Healthier: mixed berries

💰Cheaper: frozen blueberries

Mixed berries provide variety, and frozen blueberries are often cheaper.

Roll out half of the chilled pie dough to fit an 8 or 9-inch pie dish.

Transfer the dough to the dish and press it down gently.

Trim the dough to within 1/2 inch of the edge of the dish and refrigerate.

Rinse 2 lb of blueberries and combine with 2/3 cup sugar, 1/4 cup cornstarch, 1/8 teaspoon allspice, 1/8 teaspoon cinnamon, 1/8 teaspoon salt, and 2 tablespoons lemon zest.

Gently toss to combine and transfer the blueberry mixture to the prepared pie crust.

Refrigerate the blueberry-filled crust while preparing the lattice crust.

Roll out the second half of the dough and cut into strips for the lattice.

Lay five strips over the filled pie and create a lattice pattern by folding back strips and adding more strips perpendicularly.

Trim the lattice dough to within 1/2 inch of the edge and crimp the edges.

Dot the lattice with butter and refrigerate for 20 minutes or freeze for 10 minutes.

Preheat the oven to 400°F (204°C).

Make an egg wash by whisking egg yolk and cream together and brush it over the top of the pie.

Sprinkle sugar over the crust and bake for 20 minutes at 400°F.

Reduce the heat to 350°F (177°C) and continue baking for 35 to 45 minutes until golden and juices are bubbling.

Cool the pie for 2 to 3 hours before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens