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Blueberry Pie
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Indulge in a homemade blueberry pie with a flaky crust and luscious filling, perfect for summer. Top with a scoop of ice cream for the ultimate treat.
Ingredients:
  • Crust:
  • One recipe for a top and bottom crust from our  no-fail pastry crust  dough
  • Filling ingredients:
  • 6 cups (about 2 1/4 pounds ) fresh or frozen blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup (about 30g) cornstarch, all-purpose flour, or quick-cooking tapioca
  • 1/2 cup sugar (100g)
  • 1/2 teaspoon cinnamon
  • Egg wash ingredients:
  • 1 egg
  • 1 tablespoon milk
Instructions:
  • Take the chilled dough disc out of the refrigerator and allow it to sit for 5 to 10 minutes at room temperature. Roll out the dough on a floured surface into a 13-inch circle. Transfer the rolled dough to a 9-inch pie pan, trimming the edges to leave a 1/2-inch overhang. Chill the crust in the refrigerator.
  • Prepare the blueberry filling: Remove the second disc of dough from the refrigerator to come to room temperature. In a large bowl, combine blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice. Gently toss to coat all blueberries evenly.
  • Place the sugar-coated berries into the pan with the bottom crust removed from the refrigerator.
  • Roll out the second dough disc to match the size and thickness of the first. Gently place it over the berry filling and neatly tuck it along the edges of the bottom dough. Crimp the edges with your fingers, then chill in the refrigerator while preparing the egg wash.
  • Preheat the oven to 425°F, positioning the baking rack in the middle.
  • Create a glossy finish on the pie: Combine egg and milk to make a shiny egg wash. Brush over the top crust, then score with cuts to allow steam to escape while baking.
  • For a perfect pie: Slide the pie onto the middle oven rack and set a foil or Silpat lined baking pan on the rack below to catch any spills. Bake at 425°F for 20 minutes. Then, lower the heat to 350°F and continue baking for 30-40 minutes until the juices bubble and thicken.
  • After baking, let the pie cool on a wire rack until completely cooled. Serve and savor the delicious flavors. Share your feedback by leaving a rating and review.

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