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This weekend while walking around in the thickly humid NY air, and with July 4 around the corner, I decided it was time to make a blueberry pie. Over the years, I’ve discovered that Blueberry pies come in many shapes and sizes, all delicious enough to shovel onto plates and into stomachs. Above, Lisa does a twist on the classic blueberry pie, topping it with festive stars, made from cookie cutters.
Below is a lattice, classic version of the pie that I made this weekend, determined to make a lattice pie at least once in my life, using the same pie crust recipe as the one above. Because who doesn’t love warm, gooey blueberries?
Ingredients
Serves 8 (or 4 very hungry people)
Pie Crust:
Lisa’s Pie Crust Recipe
Filling Ingredients:
- 2 pints blueberries
- Zest of one lemon
- Juice from two lemons
- 2 tsp ground cinnamon
- 2 tbsp granulated white sugar
