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Blueberry Pie Recipe

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★★★★★

4.9 from 83 reviews

This classic Blueberry Pie features a flaky homemade double crust filled with juicy fresh blueberries, cornstarch for thickening, and a bright touch of lemon juice. The pie is topped with an elegant lattice crust, brushed with egg wash and sprinkled with sugar for a golden, glistening finish. Perfect for summer gatherings or as a comforting dessert served warm with ice cream or whipped cream.

Ingredients

Scale

Pie Crust

  • 2 Pie crust recipes (enough for double crust, about 12-inch circles each)

Filling

  • 5 heaping cups fresh blueberries (washed and picked over, approximately 1.6 lbs)
  • 3 Tablespoons cornstarch
  • ⅔ cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ Tablespoons lemon juice

Topping

  • 1 egg
  • 2 teaspoons water
  • 1 ½ Tablespoons butter, cut into small pieces
  • Granulated sugar for sprinkling

Instructions

  1. Prepare Pie Crust: Make your pie crust according to your chosen recipe. Once completed, allow it to chill as directed; skip this step if using store-bought crust.
  2. Preheat Oven: Set your oven temperature to 375°F (190°C).
  3. Mix Filling: In a large bowl, combine blueberries, cornstarch, granulated sugar, salt, and lemon juice. Stir thoroughly until the ingredients are evenly mixed, then set aside.
  4. Roll Out Bottom Crust: On a clean, floured surface, roll one pie crust into a 12-inch circle. Transfer it into a 9-inch pie plate, leaving some dough hanging over the edges for later use.
  5. Make Egg Wash: Whisk together the egg and 2 teaspoons water to create an egg wash. Brush the bottom crust gently with egg wash and set aside for later use on the lattice.
  6. Fill Pie: Give the blueberry mixture a quick stir and pour it evenly into the prepared pie crust. Dot the top of the blueberry layer with small pieces of butter.
  7. Prepare Lattice Top: Roll out the second pie crust into a 12-inch circle. Cut the dough into 1-inch wide strips using a knife or pastry cutter.
  8. Construct Lattice: Lay out 5 strips horizontally over the pie. Weave vertical strips through these horizontal strips to form a lattice pattern, ensuring even spacing all around.
  9. Seal Edges: Trim any excess dough from the lattice strips. Fold the overhanging dough from the bottom crust over the edges of the lattice and press to seal.
  10. Finish Top Crust: Brush the lattice with the reserved egg wash and generously sprinkle with granulated sugar for added sparkle and sweetness.
  11. Bake the Pie: Place the pie on the center rack of the preheated oven. Bake for 50 minutes, or until the crust turns golden brown and the filling is bubbling.
  12. Cool and Serve: Let the pie cool before slicing to allow the filling to set. Serve warm or at room temperature, optionally topped with vanilla ice cream or homemade whipped cream.

Notes

  • Make sure to wash and pick over blueberries carefully to remove any stems or damaged fruit for best flavor and texture.
  • Chilling your pie dough is essential for a flaky crust that won’t shrink during baking.
  • The lattice top not only looks beautiful but also allows steam to escape, keeping the filling from becoming watery.
  • If desired, add a little cinnamon or vanilla extract to the filling for extra flavor.
  • Adjust baking time slightly if using a dark or glass pie dish, as heat conduction varies.
  • Letting the pie cool adequately helps ensure clean slices and prevents runny filling.

Keywords: blueberry pie, homemade pie crust, lattice pie crust, fruit pie, summer dessert, classic pie, blueberry dessert

Find it online: https://leofoster.com/blueberry-pie-recipe/