Description
This homemade blueberry pie features a flaky, buttery crust filled with fresh blueberries, sweetened and thickened with sugar and cornstarch, and balanced with bright lemon zest and juice. A classic lattice crust is brushed with an egg wash for a golden finish. Perfectly baked to a bubbling, golden perfection, this pie is a delightful dessert ideal for any season.
Ingredients
Scale
Pie Crust
- 1 recipe Flaky Pie Dough, chilled (or 2 store-bought pie crusts, thawed if frozen)
- All-purpose flour, for dusting
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 Pie Crust: Roll out one pie crust into a 12-inch round if needed and transfer it to a 9-inch standard pie pan, pressing it into the bottom and up the sides. Roll out the second crust onto parchment paper into an 11-inch round if needed. Place both doughs in the refrigerator while the oven heats.
- Preheat Oven and Prepare Egg Wash: Line a baking sheet with aluminum foil or parchment paper and place it on the middle rack of the oven. Preheat oven to 425°F. Whisk together 1 large egg and 1 tablespoon water in a small bowl with a fork.
- Make the Blueberry Filling: In a large bowl, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and kosher salt. Use your fingers to break up any clumps of sugar or cornstarch, mixing until ingredients are evenly distributed.
- Assemble the Pie: Brush the bottom crust in the pie pan with a thin layer of the egg wash, saving the rest for the top crust. Pour the blueberry filling into the crust and spread evenly. Scatter any loose sugar evenly over the filling.
- Create the Lattice Top: Cut the second pie dough into 1-inch wide strips. Lay every other strip across the pie. Fold back alternate strips and weave remaining strips to form a lattice pattern. Crimp the edges to seal the pie. Brush the entire lattice crust and edges with the remaining egg wash.
- Bake the Pie: Place the pie on the preheated baking sheet and bake at 425°F for 15 minutes. Then reduce the oven temperature to 375°F and continue baking until the filling is vigorously bubbling, registering at least 203ºF, and the crust is golden brown, about 45 to 50 minutes more.
- Cool and Serve: Remove the pie from the oven and let cool for at least 3 hours so the filling can set before slicing and serving.
Notes
- Make ahead: The pie can be baked up to 1 day in advance. Let it cool completely, then cover and store at cool room temperature.
- Storage: Keep the pie covered at room temperature for up to 3 days for best freshness.
- Use a thermometer to check filling temperature to ensure it reaches 203ºF for proper thickening.
- For a crisper crust, chill pie dough before baking and use a preheated baking sheet as directed.
- If fresh blueberries are not available, frozen blueberries can be used but do not thaw before mixing filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg
