Description
This classic blueberry pie recipe features a flaky homemade crust filled with a juicy mixture of fresh blueberries, lemon zest, and a touch of sugar and cornstarch for perfect thickness. The lattice top crust adds a beautiful finish, making it an ideal dessert for any occasion.
Ingredients
Scale
Pie Crust
- 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 pie crust: Roll out 1 pie crust into a 12-inch round if needed. Transfer it to a 9-inch standard pie pan (not deep dish). Press the dough into the bottom and up the sides of the pie plate. Roll out the second pie dough onto a sheet of parchment paper into an 11-inch round if needed. Slide onto a baking sheet. Refrigerate both pie doughs while the oven heats.
- Preheat the oven and prepare egg wash: Line a baking sheet with aluminum foil or parchment paper. Place on the middle rack of the oven and heat the oven to 425°F. Whisk 1 large egg and 1 tablespoon water together in a small bowl with a fork.
- Mix the filling: Stir 30 ounces fresh blueberries, 1 cup granulated sugar, 1/4 cup cornstarch, finely grated lemon zest, lemon juice, and 1/2 teaspoon kosher salt together in a large bowl, breaking up any clumps of sugar or cornstarch with your fingers.
- Assemble the pie base: Brush the pie dough in the pie pan with a thin layer of the egg wash (save the remaining for brushing the top crust). Scrape the blueberry filling into the pie pan and arrange into an even layer; distribute any loose sugar evenly over the blueberries.
- Create the lattice crust: Cut the second pie dough on the parchment into 1-inch-wide strips. Transfer every other strip over the filling, spacing them evenly. Weave the remaining strips alternately to create a lattice pattern. Crimp the edges to seal. Brush the lattice crust and edges of the pie dough with the egg wash.
- Bake the pie: Place the pie on the hot baking sheet and bake at 425°F for 15 minutes. Reduce oven temperature to 375°F and continue baking for 45 to 50 minutes more, until juices in the center are vigorously bubbling and reach at least 203ºF, and the crust is golden brown.
- Cool and serve: Let the pie cool for at least 3 hours so the filling can set before slicing and serving.
Notes
- Make ahead: The pie can be made up to 1 day in advance. Let cool completely, cover, and store at cool room temperature.
- Storage: Cover the pie and store at room temperature for up to 3 days to maintain freshness and texture.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
