Father's Day Favorites: Perfect Honey Blueberry Pie
INGREDIENTS
- pie dough for top and bottom crust
- 5 cups fresh blueberries
- 1/2 cup True Gold Honey
- 4 TBSP cornstarch
- 1 TBSP butter
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- pinch of salt
INSTRUCTIONS
- Preheat oven to 350 degrees
- Roll out half of the pie dough to fit an 8- or 9-inch pie dish.
- Be careful not to stretch the dough, fit into the pie dish then trim dough to within 3/4-inch of the edge of the dish.
- Stir honey, cornstarch, cinnamon, vanilla and salt in a large bowl. Add blueberries and gently toss to combine. Transfer the blueberry filling to the prepared pie crust. Cut butter into small cubes and place on top of blueberries.
- Roll out the second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over the filled pie, parallel and equally spaced from one another.
- Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strips. Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until the pie has been covered with a lattice crust.
- Position an oven rack in the lower third of the oven, then place a baking sheet on the rack. (The baking sheet will catch any drips from the pie while baking).
- Place pie on baking sheet and bake for 40 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done.
- Cool 2 to 3 hours before cutting to allow filling to set.
- Serve with vanilla ice cream.