Description
This classic Blueberry Pie recipe features a flaky, buttery crust filled with a juicy, sweet-tart blueberry filling enhanced by fresh lemon zest and juice. Perfect for dessert or special occasions, it includes a beautiful lattice crust that bakes to golden perfection with a glossy egg wash finish.
Ingredients
Scale
Pie Crust
- 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 1 pie crust into a 12-inch round if needed and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and up the sides of the pan. Roll out the second crust onto parchment paper into an 11-inch round. Place both doughs in the refrigerator while the oven heats.
- Preheat Oven and Prepare Egg Wash: Line a baking sheet with foil or parchment paper and position it on the middle oven rack. Preheat oven to 425°F. In a small bowl, whisk 1 large egg with 1 tablespoon water for egg wash.
- Mix Filling: In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and kosher salt, breaking up any sugar or cornstarch clumps with your fingers to ensure even mixing.
- Assemble Pie: Brush the bottom crust in the pan with a thin layer of egg wash. Pour the blueberry filling evenly into the crust, spreading it uniformly. Make sure loose sugar is distributed evenly over the berries.
- Create Lattice Top: Cut the second crust into 1-inch wide strips. Lay every other strip across the pie and then weave in the remaining strips to form a lattice pattern. Crimp the edges to seal the pie. Brush the lattice and edges generously with the remaining egg wash.
- Bake Pie: Place the pie on the hot baking sheet and bake at 425°F for 15 minutes. Then reduce oven temperature to 375°F and bake for an additional 45 to 50 minutes until the crust is golden and filling is bubbling vigorously, reaching at least 203ºF internally.
- Cool and Serve: Let the pie cool for at least 3 hours at room temperature to allow the filling to set before slicing and serving.
Notes
- Make Ahead: The pie can be baked up to 1 day in advance. After cooling completely, cover and store at cool room temperature.
- Storage: Keep the pie covered at room temperature for up to 3 days for best freshness.
- Use fresh blueberries for best results, but frozen can be used if thawed and drained thoroughly.
- If lattice top is difficult, a full top crust with slits for steam can be substituted.
- For a crisper crust, blind bake the bottom crust for 10 minutes before adding filling.
- Ensure to cool the pie completely so the filling has time to thicken properly and slice cleanly.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
