A classic blueberry pie recipe with a flaky, buttery crust and a sweet, juicy blueberry filling. Perfectly baked to golden perfection, this pie is a delicious dessert for any occasion.
Mix filling ingredients, except the butter, in a large bowl. Make sure everything is evenly mixed. Add filling into prepared pie crust, dot with butter.
If you want to top pie, like I did here with that nice lattice top, get dough rolled out and sliced into strips. Weave strips and top the pie. You can also leave uncovered if you like.
To get a nice shiny finish on the crust, brush with some heavy cream and a sprinkle of sugar. It'll make it nice, glossy and pretty, but this is totally optional.
Bake at 400°F for 15 mins, then reduce heat to 350°F and bake for another 50-60 minutes. You want the crust to be golden brown and the filling to be rapidly bubbling.
Let pie cool for a few hours. If you cut into it right away you’ll end up with a runny mess and you wont get a nice clean cut with your filling intact. It’ll still be delicious, but a total mess.