Best Blueberry Pie We've Ever Made
- PREP 40min
- COOK 1hrs 5min
- TOTAL 1hrs 45min
Blueberries shine in this homemade blueberry pie. I highly recommend watching our helpful video, which walks you through each step. The pie is finished baking when you see the juices in the filling bubbling. If you remove the pie before the filling bubbles, the filling will be too thin and run out onto your plate after slicing.
We love adding a lattice crust and have shared step-by-step instructions in the recipe below. If you don’t want to go the lattice route, you can always top your pie with a full sheet of dough, just be sure to cut a few slits in it to let steam escape while it bakes. Another great option is a crumble topping, like the one we use for our blueberry crumble, or you could even use this recipe to make blueberry hand pies.
You Will Need
1 (9 inch) double crust homemade pie crust, our recipe makes enough for the top and bottom crust
2 pounds (900g) fresh blueberries, about 6 cups
⅔ cup (130g) granulated sugar
¼ cup (30g) cornstarch
2 teaspoons lemon zest
⅛ teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon fine sea salt
1 tablespoon (14g) butter, cut into small squares
1 egg yolk
1 tablespoon heavy cream
1 tablespoon coarse sugar, for top
Directions
- Prepare the Bottom Crust
1Roll out the pie dough: If using a recipe that makes two crusts, roll out one of the chilled disks of dough (about half of your pie dough). Keep the other half in the refrigerator. Roll the dough, turning it a quarter turn after every other roll, until you have a circle about 12 inches in diameter.
2Line the pie dish: Gently press the dough into your pie dish, lining the bottom and sides. Be careful not to pull or stretch the dough, as this can cause it to shrink during baking. Do not trim or crimp the edges yet.
3Chill the crust: Slide the unbaked pie crust into the refrigerator and chill while you make the blueberry filling.
- Make the Pie Filling
1Make blueberry filling: In a large bowl, combine the sugar, cornstarch, lemon zest, cinnamon, allspice, and salt. Add the blueberries and gently toss to coat them evenly.
2Fill the pie: Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust.
- Add the Lattice Crust
1Roll out remaining pie dough: Roll out the remaining dough to a similar size as the first piece and cut it into ¾-inch wide strips. Lay five strips over the filled pie, keeping them parallel and evenly spaced.
2Lattice the pie: Gently fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the folded strips. Repeat folding back the first, third, and fifth strips and laying another perpendicular strip. Continue until the pie is covered. Check out our How to Make a Lattice Crust video for a visual guide.
3Crimp the edges: Trim any excess dough to 1 inch from the dish edge. Fold the edges of the lattice and the bottom crust under, making a thicker border on the dish’s lip. Crimp the edges as desired. Dot the butter over the open lattice areas.
4Add the egg wash: Whisk the egg yolk and cream to create an egg wash, then brush it over the crust. Sprinkle with coarse sugar and refrigerate the pie for 10 minutes before baking.
- Bake the Pie
1Preheat the oven: While the pie chills in the refrigerator, position an oven rack in the lower third of the oven and place a baking sheet on it (this will catch any potential drips from the pie). Preheat the oven to 400°F (204°C).
2Bake the pie: Place the pie on the hot baking sheet and bake for 20 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue baking for another 35 to 45 minutes. Blueberry pie is done when the crust is golden brown and the filling is bubbling enthusiastically. If you notice the crust edges browning too quickly, cover them with aluminum foil and continue baking until the pie is fully cooked.
3Cool completely before serving: Allow the pie to cool for two to three hours before cutting for the best results (this gives the filling time to thicken and set properly).
Adam and Joanne's Tips
- Storing: This pie lasts up to 2 days, covered on the counter or in the fridge for up to 5 days. For the best results, wrap the pie with plastic wrap or store it in an airtight container. The baked pie can be frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge.
- Blueberries: I prefer this pie with fresh blueberries. If you use frozen blueberries, do not thaw them first. The pie will take longer in the oven if you use frozen blueberries.
- Sugar: Feel free to add more sugar if your blueberries are more tart, as they often are in the wintertime. ⅔ cup (135g) is perfect for sweet blueberries. You can increase to ¾ cup (150g) if required.
- The nutrition facts provided below are estimates.