Description

This classic blueberry pie features a flaky, buttery crust filled with juicy, fresh blueberries, sweetened with sugar and thickened with cornstarch. Lemon zest and juice add a bright, fresh flavor, while a beautiful lattice top crust gives it a traditional finishing touch. Perfect for dessert or a special occasion, this pie delivers a perfect balance of sweet and tart with a crisp, golden crust.

Ingredients

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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

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Instructions

Prepare Pie Crust: Roll out one pie crust into a 12-inch round and transfer it to a 9-inch standard pie pan. Press the dough firmly into the bottom and up the sides of the pan. Roll out the second pie crust onto parchment paper into an 11-inch round. Place the rolled-out crusts in the refrigerator while the oven heats.
Preheat Oven: Line a baking sheet with aluminum foil or parchment paper and place it on the middle rack. Heat oven to 425°F. In a small bowl, whisk together the egg and water to make an egg wash.
Make Blueberry Filling: In a large bowl, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and kosher salt. Gently mix, breaking up any clumps of sugar or cornstarch with your fingers to ensure everything is well incorporated.
Assemble Pie: Brush the bottom pie crust in the pan with a thin layer of egg wash. Pour the blueberry mixture into the crust and spread evenly to distribute the filling and sugars.
Create Lattice Top: Cut the second pie crust into 1-inch wide strips. Lay every other strip across the pie to form a grid. Fold back alternate strips and place remaining strips perpendicularly to make a lattice pattern. Crimp the edges of the crust to seal. Brush the lattice and edges with remaining egg wash.
Bake Pie: Place the assembled pie on the preheated baking sheet and bake at 425°F for 15 minutes. Lower the oven temperature to 375°F and continue baking for 45 to 50 minutes or until the filling is bubbling vigorously and the crust is golden brown. The filling temperature should reach at least 203°F.
Cool Pie: Remove the pie from the oven and allow it to cool completely for at least 3 hours. This resting time allows the filling to set properly before slicing and serving.

Notes

The pie can be made up to 1 day ahead. After cooling completely, cover and store at cool room temperature.
Store leftover pie covered at room temperature for up to 3 days to maintain freshness.
Using fresh blueberries is recommended for best texture and flavor, but frozen blueberries can be used if thawed and drained well.
For a more golden crust, brush the edges with egg wash again halfway through baking.
Make sure to let the pie cool thoroughly to avoid a runny filling when slicing.

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: 8 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 40 mg