Description
This classic homemade blueberry pie features a flaky crust and a luscious filling made with fresh blueberries, lemon zest, and juice for a bright, tangy flavor. Perfectly baked to a golden brown with a beautiful lattice top, this pie is a delightful dessert for any occasion.
Ingredients
Scale
Pie Dough
- 1 recipe Flaky Pie Dough, chilled (or 2 store-bought pie crusts, thawed if frozen)
- All-purpose flour, for dusting
Blueberry 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 Pie Crust: Roll out one pie crust into a 12-inch round if needed, then transfer it to a 9-inch standard pie pan. Press the dough into the bottom and up the sides. Roll out the second crust on parchment paper into an 11-inch round and place it on a baking sheet. Refrigerate both while heating the oven.
- Preheat Oven and Prepare Egg Wash: Line a baking sheet with foil or parchment and place on the middle rack. Preheat oven to 425°F. Whisk together 1 egg and 1 tablespoon water for the egg wash.
- Mix Filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Break up any sugar or cornstarch clumps with your fingers to ensure even mixing.
- Assemble Pie Bottom: Brush the bottom crust in the pie pan with a thin layer of egg wash. Spoon the blueberry filling evenly into the crust, making sure to distribute any loose sugar over the berries.
- Create Lattice Top: Cut the second crust into 1-inch wide strips. Lay every other strip over the filling, then weave the remaining strips to form a lattice pattern. Crimp the edges to seal and brush the top crust and edges with the remaining egg wash.
- Bake at High Heat: Place the pie on the hot baking sheet and bake at 425°F for 15 minutes to set the crust and filling.
- Reduce Temperature and Finish Baking: Lower oven temperature to 375°F and continue to bake for 45 to 50 minutes until the filling is bubbling vigorously and the crust turns golden brown. The filling temperature should reach at least 203°F.
- Cool Pie: Remove pie from oven and allow it to cool for at least 3 hours to let the filling set completely before slicing and serving.
Notes
- Make ahead: Pie can be made up to one day ahead; cool completely, cover, and store at cool room temperature.
- Storage: Keep covered at room temperature for up to 3 days.
- Use fresh, ripe blueberries for best flavor and texture.
- If using store-bought crusts, ensure they are fully thawed before rolling out.
- For a crisper crust, chilling the dough after shaping helps maintain flakiness during baking.
- Test filling doneness by checking the temperature with a thermometer; it should be at least 203°F.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
