Blueberry Pie Recipe
This is peak summer pie. The entire challenge of blueberry pie is getting the filling to set properly while ensuring the bottom crust isn’t soggy. This recipe uses a two-temperature bake to solve that. The long cooling time is non-negotiable; cut it early and you’ll have blueberry soup.
Ingredients
- 5 1/2 cups fresh blueberries
- 1/2 cup granulated sugar
- 4 tablespoons dark brown sugar, packed
- 4 tablespoons tapioca starch
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 2 chilled pie crusts, homemade or store-bought
- 2 tablespoons unsalted butter, cubed and very cold
- 1 large egg yolk
- 1 teaspoon water
- Coarse sugar (like turbinado), for topping
Make the Filling
Set an oven rack to the lower-third position and preheat to 425F.
In a large bowl, combine the blueberries, both sugars, tapioca starch, salt, spices, lemon juice, and lemon zest.
Stir everything together with a spatula until you no longer see any dry starch. Let the mixture sit for about 15 minutes.
Assemble the Pie
On a floured surface, roll out one pie crust into a 12-inch circle. Ease it into a 9-inch deep-dish pie plate. Trim the edge so it overhangs the rim by about 3/4 of an inch.
Pour the entire blueberry mixture into the bottom crust. Dot the top of the filling with the cubes of cold butter.
Create the Lattice Top
Roll out the second pie crust into a 12-inch circle. Use a pizza cutter or sharp knife to cut ten 1-inch wide strips.
Weave the strips over the top of the pie to create a lattice. Trim the strips flush with the edge of the bottom crust. Fold the edge of the bottom crust over the ends of the strips and crimp to seal.
Finish and Bake
In a small bowl, beat the egg yolk and water together. Brush this wash over the lattice crust, but not the crimped edge. Sprinkle generously with coarse sugar.
Place the entire pie in the freezer or refrigerator for at least 15 minutes to chill thoroughly. This helps the crust hold its shape.
Place the pie on a baking sheet to catch any drips. Bake at 425F for 20 minutes. Then, reduce the oven temperature to 375F, tent the edges of the crust with foil to prevent burning, and continue to bake for another 40-50 minutes.
The pie is done when the crust is a deep golden brown and the filling is thick and bubbling furiously. An instant-read thermometer should register ~200F in the center.
Cool Completely (Do Not Skip This)
Transfer the pie to a wire rack and let it cool for a minimum of 4 hours.
The filling is molten hot and needs this time to fully set as it cools. If you slice it while it’s still warm, it will run everywhere. The flavor is better at room temperature anyway.
Blueberry Pie
Ingredients
- 5 1/2 cups fresh blueberries
- 1/2 cup granulated sugar
- 4 tablespoons dark brown sugar packed
- 4 tablespoons tapioca starch
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 2 chilled pie crusts homemade or store-bought
- 2 tablespoons unsalted butter cubed and very cold
- 1 large egg yolk
- 1 teaspoon water
- Coarse sugar like turbinado, for topping
Method
- Mix blueberries, sugars, tapioca starch, salt, spices, lemon juice and zest. Let stand 15 minutes.
- Roll first crust into 12-inch circle, place in 9-inch deep dish pie plate with 3/4 inch overhang.
- Pour filling into crust, dot with cold butter cubes.
- Cut second crust into ten 1-inch strips. Weave lattice pattern over filling.
- Fold bottom crust over strips and crimp edges to seal.
- Mix egg yolk with water, brush over lattice. Sprinkle with coarse sugar.
- Chill pie 15 minutes.
- Place on baking sheet. Bake at 425F for 20 minutes.
- Reduce to 375F, tent edges with foil, bake 40-50 minutes until deeply golden and bubbling (internal temp ~200F).
- Cool on wire rack minimum 4 hours until completely set.
