Description
A classic homemade blueberry pie featuring a buttery, flaky crust filled with a luscious mixture of fresh blueberries, sugar, and a hint of cinnamon. This recipe includes step-by-step instructions to prepare the pie crust, assemble the fruit filling, and create a beautiful lattice top crust, making it the perfect dessert for any occasion.
Ingredients
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts, 1 bottom and 1 top)
Filling
- 6 cups (3 pints; about 860g) fresh blueberries
- 2/3 cup (135g) granulated sugar
- 1/4 cup (31g) all-purpose flour
- 2 Tablespoons (14g) cornstarch
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (30ml) lemon juice
- 1 teaspoon lemon zest
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk
- Optional: coarse sugar for sprinkling on crust
Instructions
- Prepare the Pie Crust: Make your homemade or all butter pie crust according to recipe directions, completing up to step 5. Chill the dough before rolling out.
- Make the Filling: In a large bowl, combine fresh blueberries, granulated sugar, all-purpose flour, cornstarch, ground cinnamon, lemon juice, and lemon zest. Mix until the dry ingredients are fully incorporated and the mixture is moist. Lightly crush a few blueberries to release their juices. Set aside while the oven preheats. The filling can be refrigerated for up to 24 hours if needed.
- Preheat the Oven: Position the oven rack in the lower third of the oven and place a baking sheet on the bottom rack to catch any drips. Preheat the oven to 425°F (218°C).
- Roll Out Bottom Crust: On a floured surface, roll one dough disc into a 12-inch diameter circle, rotating the dough every few rolls. Transfer it carefully into a 9-inch deep-dish pie plate, pressing gently to fit and smoothing the dough evenly. Pour the blueberry filling into the crust and dot the filling with small cubes of cold unsalted butter. Set aside at room temperature or refrigerate.
- Prepare Top Crust Lattice: Roll the second dough disc into another 12-inch circle. Using a pastry wheel, sharp knife, or pizza cutter, cut the dough into 10 strips about 1 inch wide each. Proceed to weave or arrange the strips over the blueberry filling to form the lattice pattern.
- Apply Egg Wash and Add Sugar: Brush the lattice top with the beaten egg and milk mixture to achieve a glossy finish. Optionally, sprinkle coarse sugar on top for added texture and sweetness.
- Bake the Pie: Place the pie on the preheated baking sheet and bake in the oven at 425°F (218°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the crust is golden and the filling is bubbling. Remove the pie from the oven and let it cool on a wire rack to set before slicing.
Notes
- Using fresh blueberries is preferred for best flavor and texture.
- The filling can be prepared and refrigerated up to 24 hours ahead to save time.
- Placing a baking sheet on the bottom rack helps catch any overflow and keeps the oven clean.
- Be careful when rolling out dough and transferring to avoid tearing.
- Let the pie cool completely before slicing to ensure the filling sets properly.
- For a crisper crust, chill your pie dish before adding the dough.
