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Blueberry Pie Recipe

Blueberry Pie Recipe

Bake this Blueberry Pie Recipe for a flaky lattice crust and jammy, bright blueberry filling; cool before slicing.

Prep Time30 minutes
Cook Time65 minutes
Total Time95 minutes
Yield8

Ingredients

Instructions

Step 1: Preheat and shape the bottom crust

Preheat the oven to 425°F. On a lightly floured surface gently roll one disk of pie dough into a 13-inch circle; ease it into a 9-inch fluted pie pan so the dough hangs slightly over the edge. Take your time to keep the dough even and relaxed — a few light turns with the rolling pin and a gentle lift into the pan preserves flakiness. Let the overhang rest while you assemble the filling.

Step 2: Combine the blueberry filling

In a large mixing bowl combine the fresh blueberries with the lemon zest and lemon juice, tossing so the citrus scent brightens the berries. Sprinkle in the granulated sugar, cornstarch, and a pinch of salt and fold gently until every berry is glossy and coated; you should see sugar begin to draw out dark purple juices and the cornstarch clings as a faint dusting ready to thicken while baking.

Step 3: Fill and dot with butter

Pour the sugared berry mixture into the prepared pie crust and use a spatula to pat it into an even layer so the berries sit level with the rim. Scatter the diced butter in small, even knobs over the top so it will melt into pockets of richness during baking. This assembled, evenly filled pan is the immediate finish of the filling stage.

Step 4: Make and weave the lattice, trim and egg-wash

Roll the remaining crust into a 12-inch circle and cut 10–12 strips about 1 inch wide. Arrange the strips into a woven lattice across the top of the pie, trimming excess so roughly 1 inch of overhang remains; tuck the overhang under and crimp the edge for a neat rim. Lightly brush the lattice with the beaten egg and water mixture and, if you like, scatter a touch of coarse sugar for sparkle. Place the prepared pie on a rimmed baking sheet ready for the oven.


Step 5: Bake until bubbling and golden

Bake the pie on the rimmed sheet for 20 minutes at 425°F, then reduce the oven to 350°F and continue baking another 35–45 minutes until the crust is deep golden and the filling bubbles vigorously at the edges. If the crust bronzes too quickly, tent the rim with foil or use a shield; the filling should be glossy and thickened when done.

Step 6: Cool completely

Remove the pie from the oven and let it cool fully on a rack for about 4 hours so the cornstarch sets and the filling firms — patience yields clean slices. Cooling is essential: the filling will go from molten to sliceable as it comes to room temperature.

Step 7: Slice and serve

Slice the cooled pie with a sturdy server, presenting wedges that show a flaky, deeply browned lattice and a dense, jewel-toned blueberry interior. Serve a slice on a delicate floral-patterned plate with a copper pie server beside it, scatter a few fresh blueberries around for contrast, and enjoy the juicy, syrupy texture against the crisp, tender crust.


Notes