Blueberry Pie
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
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.
Notes
Do not slice while warm or filling will run.
Best served at room temperature.