Description
This classic blueberry pie recipe features a flaky homemade or store-bought pie crust filled with a juicy, sweet-tart blueberry filling enhanced by fresh lemon zest and juice. The lattice crust adds a beautiful decorative touch while providing a perfect balance of buttery crispiness and tender fruit filling. Ideal for summer gatherings or anytime you crave a quintessential fruity dessert.
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 one pie crust into a 12-inch round and transfer it to a 9-inch standard pie pan, pressing it into the bottom and up the sides. Roll out the second pie crust into an 11-inch round on parchment and refrigerate both while preheating the oven.
- Preheat Oven and Prepare Egg Wash: Line a baking sheet with foil or parchment and place it on the middle rack. Preheat oven to 425°F. Whisk together 1 large egg and 1 tablespoon water in a small bowl.
- Mix Blueberry Filling: In a large bowl, stir together blueberries, sugar, cornstarch, lemon zest, lemon juice, and kosher salt, breaking up sugar and cornstarch clumps with your fingers for even distribution.
- Assemble Pie: Brush a thin layer of egg wash onto the bottom pie crust. Pour blueberry filling evenly into the pie pan, distributing any loose sugar. Cut the second pie dough into 1-inch strips and arrange every other strip over the filling, creating a lattice pattern by folding and weaving the remaining strips. Crimp and seal the edges. Brush the lattice and edges with remaining egg wash.
- Bake the Pie: Place the pie on the preheated baking sheet and bake for 15 minutes at 425°F. Then reduce temperature to 375°F and bake for an additional 50 minutes or until filling bubbles vigorously and reaches 203°F, and crust is golden brown.
- Cool and Serve: Let the pie cool for at least 3 hours to allow the filling to set before slicing and serving.
Notes
- Make ahead: Pie can be prepared up to 1 day in advance, cooled completely, covered, and stored at room temperature.
- Storage: Keep covered at room temperature for up to 3 days.
- Use fresh, ripe blueberries for the best flavor and texture.
- If using frozen blueberries, do not thaw to avoid excess liquid which can make the filling runny.
- An instant-read thermometer helps ensure filling reaches the ideal temperature for perfect setting.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
