Description
This classic blueberry pie features a flaky, buttery crust filled with juicy, sweet-tart blueberries enhanced by fresh lemon zest and juice. The lattice top crust allows the filling to bubble beautifully while creating an appealing golden finish. Perfect for a summer dessert or any occasion, this pie promises a delightful balance of textures and flavors with every bite.
Ingredients
Scale
Pie Dough
- 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 crust: Roll out one pie crust into a 12-inch round if not pre-rolled. Transfer it carefully to a 9-inch standard pie pan, pressing it into the bottom and sides gently. Roll out the second crust onto parchment paper into an 11-inch round for the lattice top. Place both in the refrigerator while you preheat the oven.
- Preheat the oven and prepare egg wash: Line a baking sheet with aluminum foil or parchment paper and place it on the middle rack. Heat the oven to 425°F. In a small bowl, whisk the large egg and water until combined to make the egg wash.
- Make the filling: In a large bowl, stir together the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and kosher salt. Break up any clumps of sugar or cornstarch with your fingers to ensure even mixing.
- Assemble the pie bottom: Brush the pie dough in the pan with a thin layer of egg wash. Pour the blueberry filling into the crust, spreading it evenly and distributing any loose sugar over the berries.
- Create the lattice top: Cut the second pie dough into 1-inch wide strips. Lay every other strip evenly over the filling. Then weave the remaining strips in a lattice pattern by folding strips back and forth. Crimp the edges to seal the crust. Brush the entire lattice and edges generously with the remaining egg wash.
- Bake the pie: Place the pie on the preheated baking sheet and bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and bake for 45 to 50 minutes more until the filling bubbles vigorously in the center and reaches at least 203°F internally, and the crust is golden brown.
- Cool and serve: Remove the pie from the oven and allow it to cool for at least 3 hours so the filling sets properly before slicing and serving.
Notes
- Make ahead: The pie can be baked up to 1 day in advance. Let cool completely, then cover and store at cool room temperature.
- Storage: Store leftover pie covered at room temperature for up to 3 days to maintain freshness and crust texture.
- Tip: Using fresh blueberries with good color and firmness improves the overall taste and texture dramatically.
- Ensure the filling reaches 203ºF for perfect juiciness and thickening of the cornstarch.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 50 mg
