Description
This classic Blueberry Pie features a flaky, golden crust filled with juicy fresh blueberries, brightened with lemon zest and juice, and thickened perfectly with cornstarch. A beautiful lattice top adds a charming finish to this comforting dessert that's perfect 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
Blueberry 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 crust: Roll out one pie crust into a 12-inch round if needed and transfer it to a 9-inch pie pan, pressing it into the bottom and up the sides. Roll out the second pie dough on parchment into an 11-inch round and place it on a baking sheet. Refrigerate both crusts while preheating the oven.
- Preheat the oven and prepare egg wash: Line a baking sheet with foil or parchment and place it on the middle rack. Heat the oven to 425°F. Whisk the egg and water together to make an egg wash.
- Make the filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Break up any clumps of sugar or cornstarch with your fingers to ensure even mixing.
- Assemble the pie: Brush the bottom crust with a thin layer of egg wash. Pour the blueberry filling into the crust, spreading it evenly and distributing loose sugar over the top.
- Create the lattice top: Cut the second pie dough into 1-inch strips. Lay every other strip across the pie, then weave the remaining strips in a lattice pattern, folding strips as needed. Crimp the edges to seal and brush the lattice and edges with the remaining 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 bake for 45 to 50 minutes more until the filling bubbles vigorously and the crust is golden brown. Use a thermometer to ensure the filling reaches at least 203°F.
- Cool and serve: Let the pie cool for at least 3 hours so the filling sets before slicing and serving.
Notes
- Make ahead: The pie can be baked up to 1 day in advance. Let cool completely, cover loosely, and keep at cool room temperature.
- Storage: Cover the pie and store at room temperature for up to 3 days to keep the crust crisp and the filling fresh.
- Use fresh blueberries for best flavor and texture; frozen berries may yield a runnier filling.
- If using frozen pie crusts, fully thaw them before rolling and assembling.
- Use a pie thermometer to ensure the filling reaches the proper temperature for thickening and safe consumption.
Nutrition
- Serving Size: 1 slice (1/8th pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg
