Ingredients
Scale
Filling
- 4 cups frozen blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Crust
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold and cut into small pieces
- 4 to 6 tablespoons ice water
Assembly
- 1 tablespoon unsalted butter
- 1 teaspoon unsalted butter, melted
- 1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C).
- Prepare the Filling: In a medium pot, combine frozen blueberries, sugar, cornstarch, lemon juice, and salt. Mix well to coat the blueberries. Cook over medium-high heat, stirring often, for 10 to 15 minutes until the mixture thickens.
- Make the Crust: In a large mixing bowl, combine flour and salt. Cut in 3/4 cup of cold butter using two knives or a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough is moistened and forms a ball when squeezed.
- Roll Out the Dough: Divide the dough in half and shape into balls. Roll out one dough ball on a floured surface into a 10-inch circle. Transfer the crust to a 9-inch pie dish, trimming the edges and crimping the rim with your fingertips.
- Fill the Pie: Pour the blueberry filling into the prepared pie crust. Dot the filling with 1 tablespoon of butter.
- Create the Lattice Top: Roll out the remaining dough into a 10-inch circle. Cut into 1/2-inch strips. Lay the longest strips in an X pattern over the center of the pie. Alternate horizontal and vertical strips, weaving them into an over-and-under pattern to create a lattice top. Fold the ends of the strips under the edge of the bottom crust and flute the edges.
- Brush with Butter and Milk: Combine 1 teaspoon of melted butter with milk and brush over the top crust.
- Bake: Bake in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbly.
Notes
- Measuring the Crust: To measure your crust, place the pie dish upside down on the rolled-out dough and cut a circle 1 inch larger than the dish.
- Butter and Milk Wash: This step gives the crust a beautiful golden color and a slight sheen.
- Lattice Weaving: Start with the longest strips in the center and work outwards with shorter strips for an even lattice.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 327Kcal
- Sugar: 24g
Keywords: FourthOfJuly, FlagCake, PatrioticDesserts, RedWhiteAndBlue, IndependenceDay, BettyCrocker, BakingFun, DessertRecipe, SummerBaking, CakeDecorating