Description
This classic Blueberry Pie recipe features a flaky, buttery crust filled with fresh, juicy blueberries balanced with lemon zest and juice, and lightly thickened with cornstarch. Perfectly baked to golden brown with a beautifully woven lattice top, this pie is an irresistible dessert ideal for any occasion.
Ingredients
Scale
For the Pie Dough
- 1 recipe Flaky Pie Dough, chilled (or 2 store-bought pie crusts, thawed if frozen)
- All-purpose flour, for dusting
For the 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
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the crust: Roll out one pie crust into a 12-inch round and transfer it to a 9-inch standard pie pan, pressing it evenly into the bottom and up the sides. Roll out the second crust into an 11-inch round on parchment paper and refrigerate both while preheating the oven.
- Preheat oven and prep egg wash: Line a baking sheet with aluminum foil or parchment paper and place it on the middle oven rack. Heat the oven to 425°F. Whisk together 1 large egg and 1 tablespoon water in a small bowl for the egg wash.
- Make the filling: In a large bowl, stir together the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and kosher salt, breaking up any clumps of sugar or cornstarch with your fingers until evenly combined.
- Assemble the pie base: Brush a thin layer of the egg wash onto the prepared bottom crust. Pour the blueberry filling into the crust and spread it into an even layer, distributing any loose sugar evenly over the top.
- Create the lattice crust: Cut the second pie dough on the parchment into 1-inch wide strips. Lay every other strip across the pie filling evenly. Weave the remaining strips in an alternating pattern to form a lattice. Crimp the edges of the crust to seal. Brush the lattice and edges with the remaining egg wash.
- Bake the pie: Place the pie on the preheated baking sheet and bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking until the filling is vigorously bubbling and the crust is golden brown, about 45 to 50 minutes more. The filling should reach at least 203°F internally.
- Cool and serve: Remove the pie from the oven and allow it to cool for at least 3 hours so the filling can set before slicing and serving.
Notes
- Make ahead: Prepare the pie up to 1 day in advance; let cool completely, then cover and store at a cool room temperature.
- Storage: Store covered at room temperature for up to 3 days to maintain freshness and crust texture.
- Use fresh blueberries for best flavor and texture, but frozen can be used if completely thawed and drained.
- If you prefer a sweeter pie, increase sugar by up to 1/4 cup depending on blueberry sweetness.
- To prevent a soggy bottom crust, bake on a preheated baking sheet to help the crust cook evenly.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 45 mg
