Description
This classic Blueberry Pie recipe yields a perfectly flaky crust filled with a sweet, tart blueberry filling enhanced by fresh lemon zest and juice. A beautiful lattice crust adds a homemade touch, baked to a golden brown with bubbling fruit juices, making it an ideal dessert for any occasion.
Ingredients
Scale
Pie Dough
- 1 recipe Flaky Pie Dough, chilled (or 2 store-bought pie crusts, thawed if frozen)
- All-purpose flour, for dusting
Filling
- 30 ounces fresh blueberries (about 6 cups), washed and dried
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Finely grated zest of 1 medium lemon (about 2 teaspoons)
- 2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)
- 1/2 teaspoon kosher salt
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the crusts: Roll out one pie crust into a 12-inch round if necessary, then transfer it to a 9-inch standard pie pan pressing it into the bottom and sides. Roll out the second pie crust on parchment to an 11-inch round and refrigerate both while the oven preheats.
- Preheat oven and prepare egg wash: Line a baking sheet with foil or parchment and place it on the oven's middle rack. Preheat the oven to 425°F. In a small bowl, whisk the large egg with 1 tablespoon water to make the egg wash.
- Mix filling: In a large bowl, stir together the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and kosher salt. Break up any sugar or cornstarch clumps with your fingers for even distribution.
- Assemble pie: Brush a thin layer of egg wash on the crust in the pie pan. Pour the blueberry filling into the crust evenly, making sure sugar is evenly spread over the berries.
- Create lattice top: Cut the second pie dough into 1-inch wide strips. Lay every other strip across the pie filling. Fold back alternating strips to weave the remaining dough strips in a lattice pattern. Crimp the edges to seal and brush the entire top crust with the remaining egg wash.
- Bake pie: Place the pie on the preheated baking sheet and bake at 425°F for 15 minutes. Then reduce the oven temperature to 375°F and continue baking until the filling is bubbling vigorously and the crust is golden brown, approximately 45 to 50 minutes more. Use a thermometer to check the filling reaches 203°F.
- Cool and serve: Allow the pie to cool for at least 3 hours so the filling can set before slicing and serving.
Notes
- Make ahead: The pie can be baked one day in advance, cooled completely, covered, and stored at room temperature.
- Storage: Keep covered at room temperature for up to 3 days for best texture and flavor.
- For easier lattice work, chilling the dough strips before weaving helps maintain shape.
- Use fresh, ripe blueberries for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
