2premade pie crusteither from the store or using our homemade pie crust recipe
Frozen Blueberry Filling
5cupsfrozen blueberriesdo not thaw the berries
1½cupsgranulated sugar
6tablespoonscornstarch
1lemon zest
1tablespoonlemon juicefrom the zested lemon
1teaspoonvanilla extract
Egg Wash
1large whole egg
1tablespooncold water
Instructions
Preheat the oven to 350°F.
Lightly spray a 9-inch deep dish pie plate with nonstick spray and set it aside.
If you are using a premade pie crust, center the pie crust in the pie plate.
Frozen Blueberry Filling
Add the frozen berries to a heavy bottom 4 to 5-quart saucepan.
Stir in the cornstarch, sugar, lemon zest, lemon juice, and vanilla extract. Stir well to coat the frozen berries.
Cook the berry mixture on medium to medium-high heat, stirring well until the berries start to “melt” and the sugar starts to dissolve. Cook for 20 minutes or until the filling becomes thick.
You need to let the filling cool a bit before pouring it into the pie crust and doing the lattice. The hot filling will melt the buttery pie crust.
Pour the pie filling into the pie crust.
Lattice Top
Lightly flour the surface you will be using. Roll out the pie crust with a rolling pin to a 10 to 12-inch circle.
Using a pizza or a pastry cutter, cut 1-inch wide strips. You will need 10 of the strips, 5 each for the vertical and horizontal strips.
Starting at the center of the pie, lay down one of the longest strips and place the shorter strips closer to the edges.
Fold the second and fourth strips halfway back. Lay 1 of the longer strips in the center. Unfold the 2 strips.
Fold back the first, third, and fifth strips back in the same direction as the second and fourth strips. Lay another strip and unfold the strips like the previous strips.
Fold the second and fourth strips for the final strip of dough on this side. Unfold the second and fourth strips. Turn the pie around and repeat the previous weave of pie strips.
Once the lattice is woven, trim the overhanging dough about a ½ inch all the way around.
Roll the edges of the overhang, slightly pinching the dough together as you roll to help seal the lattice and bottom crust.
Using your index finger and thumb on one hand and the thumb or index finger of the other hand, begin to crimp the edges for a nice finishing touch.
In a small mixing bowl, whisk together the large egg and cold water until completely combined.
Brush the egg wash onto the edges and all over the lattice top with a pastry brush.
Place the pie on a cookie sheet lined with foil for easy cleanup in case the pie bubbles over while baking.
Bake for 1 hour to 1 hour 15 minutes, or until the top and bottom crust are golden.
Notes
Optional Canned Blueberry Pie Filling Ingredients 2 (21-ounce) cans of blueberry pie filling 1 teaspoon lemon juice ½ teaspoon vanilla extractInstructionsFIRST STEP: Using a medium-sized mixing bowl, add the 2 cans of blueberry pie filling into a bowl.SECOND STEP: Stir in the lemon juice and the vanilla. Continue stirring until all ingredients are combined.THIRD STEP: Spoon the filling into the pie crust.FOURTH STEP: Proceed with the lattice instructions above. Bake time is the same.