Blueberry Pie
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 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.
Notes
Tent with foil if crust browns too quickly.