We are in the height of blueberry season right now in BC and I just can’t get enough of these delicious sweet berries. I have been putting them in everything lately- smoothies, salads, yogurt, muffins- everything has blueberries! I really enjoy this seasonal treat and what better way to celebrate it than with a beautiful blueberry pie. This recipe is sure to win you a blue ribbon at a pie contest and make all of your guests smile.
Servings: 8
Difficulty: Medium 
Prep Time: 40 minutes | Cook Time: 50 minutes | Total Time: 90 minutes
Ingredients:
Pie Dough:
- 2 1/2 cups flour
- 2 tbsp sugar
- 1 tsp. salt
- 3 tbsp. vegetable oil
- 1 cup, cold unsalted butter
- 1/2 cup cold water
- 2 tbsp. lemon juice
Blueberry Filling:
- 4 cups fresh blueberries
- 1/2 cup sugar
- 1 cup apple, grated
- 2 tbsp. lemon juice
- 1/2 tsp. cinnamon
- 2 tbsp. cornstarch
- 2 tbsp. water
Egg Wash & Topping:
- 1 egg
- 2 tbsp. water
- 2-3 tbsp. sugar
Directions:
Pie Dough (can be done a day in advance):
- Begin by making the pie dough. Add the flour, sugar and salt into a large mixing bowl and stir to combine. Add the vegetable oil and with a electric hand mixer, process until the mixture becomes slightly crumbly.
- Cube the cold butter and sprinkle in the bowl. Working quickly, cut the butter into the dough and add the water and vinegar. Process until the dough comes together.
- Lightly flour your work surface and bring the dough together until smooth. Form the dough into a large disk and cover with plastic wrap. Chill in the refrigerator for 1 hour.
Filling (can be done a day in advance):
- Add blueberries, apple, sugar, lemon juice and cinnamon to a pot and simmer over medium-high heat until blueberries have burst and are soft, about 10 minutes.
- Mix the cornstarch with the water until there are no lumps. Slowly add the cornstarch mixture to the blueberries and stir to combine. Let the mixture cook for an additional minute, or until the filling has become thick and appears glossy. Let the mixture cool to room temperature.
Assembly:
- Remove the chilled pie dough from the fridge and let rest at room temperature for 20 minutes before rolling.
- Preheat the oven to 400° F. Divide the dough evenly into two pieces. On a lightly floured work surface, begin by rolling the bottom crust into a circle, about 1/2 centimeter thick. Continue to turn the dough periodically, to ensure that it does not stick to the work surface.
- Carefully pick the dough up (I find it easiest to roll the dough around the rolling pin) and place in a lightly floured 9-inch baking dish allowing the excess dough to spill over the sides. Proceed to fill the dough with the cooled blueberry filling.
- To create the lattice top, roll out the other disk of dough, this time to a thickness of 1/4 centimeters. Cut strips that are 1 centimeter thick using a ruler as a guide.
- Begin by laying the strips vertically across the pie. To make a lattice design, pull back every other strip of dough to the middle of the pie and lay another strip of dough horizontally. Place the vertical strips back in place. Next, pull back the strips that you left the first time just up to the horizontal strip that was just placed down and repeat the weaving. Continue this on both sides until the pie is covered.
- Trim the excess off the edges of the pie using a knife and crimp the edges with a fork. Scramble the egg with the water and brush all over the top of the pie. Sprinkle with 2-3 tbsp. of sugar to get a crunchy sweet top.
- Bake pie for 10 minutes at 400 degrees F. After 10 minutes, reduce the heat to 375 degrees F and continue to bake for 35-40 minutes, until the pastry is golden brown. Let the pie cool for an hour and serve.
