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This large, slab-style blueberry pie gets an intense blast of smoky flavor under its lattice crust. It's perfect for feeding a crowd!
5 Cup all-purpose flour, plus more for dusting
1/4 Cup granulated sugar
1 Teaspoon Kosher salt
2 Cup cold unsalted butter, cut into 1/2 inch cubes
10 Tablespoon ice water
10 Cup (2-1/2 lbs) blueberries, fresh or thawed
1/2 Cup granulated sugar
2 Tablespoon cornstarch
2 Teaspoon lemon zest
1 Teaspoon vanilla extract
1 Pinch Kosher salt
1 Teaspoon water
1 Large Egg
1/4 Cup coarse sugar
5 Cup all-purpose flour, plus more for dusting
1/4 Cup granulated sugar
1 Teaspoon Kosher salt
2 Cup cold unsalted butter, cut into 1/2 inch cubes
10 Tablespoon ice water
10 Cup (2-1/2 lbs) blueberries, fresh or thawed
1/2 Cup granulated sugar
2 Tablespoon cornstarch
2 Teaspoon lemon zest
1 Teaspoon vanilla extract
1 Pinch Kosher salt
1 Teaspoon water
1 Large Egg
1/4 Cup coarse sugar
: 400 ˚F