Blueberry Pie Recipe
This is a classic blueberry pie with a lattice top. The filling is thick, not soupy, and it’s made to be sweet but still let the flavor of the blueberries come through. The all-butter crust is flaky and holds up to the filling.
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 cup ice water
For the Filling
- 7 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp cinnamon
- 2 tbsp lemon juice
- 1 tbsp unsalted butter, cut into small pieces
For the Egg Wash
- 1 large egg
- 1 tbsp heavy cream
- Coarse sugar, for sprinkling
Make the Pie Dough
In a large bowl, whisk together the flour and salt.
Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Don’t add too much water.
Divide the dough in half, form each half into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the Filling and Assemble the Pie
Preheat your oven to 400F.
In a large bowl, gently toss the blueberries, sugar, cornstarch, cinnamon, and lemon juice together until the berries are evenly coated.
On a floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
Pour the blueberry filling into the pie shell. Dot the top of the filling with the small pieces of butter.
Create the Lattice Top and Bake
Roll out the second disk of dough into an 11-inch circle. Cut it into 1-inch wide strips.
Weave the strips over the filling to create a lattice top. Trim the strips and press the edges to seal them to the bottom crust. Crimp the edges as desired.
Whisk the egg and cream together to make the egg wash. Brush it over the lattice and sprinkle generously with coarse sugar.
Place the pie on a baking sheet to catch any drips. Bake at 400F for 20 minutes. Then, reduce the oven temperature to 375F and bake for another 35-45 minutes, until the crust is golden brown and the filling is bubbly.
If the crust starts to get too dark, you can tent it loosely with foil.
Let the pie cool on a wire rack for at least 4 hours before slicing. This is essential for the filling to set properly.
Blueberry Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 cup unsalted butter 2 sticks, cold and cubed
- 1/2 cup ice water
For the Filling
- 7 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp cinnamon
- 2 tbsp lemon juice
- 1 tbsp unsalted butter cut into small pieces
For the Egg Wash
- 1 large egg
- 1 tbsp heavy cream
- Coarse sugar for sprinkling
Method
- Whisk flour and salt in large bowl.
- Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces.
- Add ice water gradually until dough just comes together.
- Divide dough, form into disks, wrap, and chill 1 hour.
- Preheat oven to 400F.
- Mix blueberries, sugar, cornstarch, cinnamon, and lemon juice.
- Roll one dough disk into 12-inch circle, transfer to 9-inch pie plate.
- Pour in filling, dot with butter pieces.
- Roll second disk into 11-inch circle, cut into 1-inch strips.
- Create lattice top, seal and crimp edges.
- Brush with egg wash (beaten egg + cream), sprinkle with coarse sugar.
- Bake on sheet pan at 400F for 20 minutes.
- Reduce to 375F, bake 35-45 minutes until golden and bubbly.
- Cool on wire rack 4 hours before slicing.
