Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 1/4 cup unsalted butter, cold
- 1/2 cup buttermilk
- 5 cups blueberries
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 4 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
- 1 egg, for egg wash
Instructions
- In a food processor, combine flour, sugar, salt, and cold butter. Pulse until the butter resembles pea-sized crumbs.
- Transfer mixture to a bowl and add buttermilk. Mix until a dough forms.
- Divide dough into two equal portions, shape into disks, wrap in plastic, and refrigerate for 30 minutes to 1 hour.
- In a large bowl, combine blueberries, cinnamon, salt, brown sugar, granulated sugar, and cornstarch. Stir together, then add vanilla extract and lemon juice.
- Roll out one dough disk to a 13–14 inch circle and place into a 9-inch pie dish.
- Add blueberry filling and distribute cubed butter over the top.
- Roll out the second dough disk and cut into 12 strips.
- Create a lattice crust by weaving the strips over the filling.
- Trim and crimp the edges as desired.
- Brush the top crust with egg wash.
- Bake at 370°F (188°C) for approximately 50 minutes until golden brown and bubbly.
- Cool before slicing and serving.
Notes
- Chill the dough thoroughly for the flakiest crust.
- Frozen blueberries may be used; add extra cornstarch if needed.
- Allow the pie to cool completely before slicing for cleaner pieces.
- Serve with whipped cream or vanilla ice cream for an extra-special dessert.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg