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Blueberry pie

  • 2 Pie Crusts (no blind bake)
  • Filling
    • 860 g Fresh or Frozen Blueberries
    • 135 g Granulated Sugar
    • 30 g All-Purpose Flour
    • 22 g Cornstarch
    • 1/4 t Cinnamon, ground
    • 1 Lemon, zested and juiced
    • 1 T Unsalted Butter, cold, cubed
  • Egg Wash
    • 1 Egg, beaten
    • 1 T Milk
  • Coarse Sugar, for topping
  1. Preheat oven to 425°F (218°C). Foil a baking sheet on the bottom rack to catch drippings.
  2. Mix filling. Combine blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and zest. Mix until moistened, bursting some berries as needed.
  3. Assemble. Roll one dough disc to a 12-inch circle and place in a 9-inch pie dish. Pour filling evenly into crust. Dot with butter.
  4. Top with lattice. Roll second dough disc to 12 inches and cut into 1-inch strips. Weave strips in a lattice pattern over filling. Press edges to seal, trim excess, and flute edges.
  5. Apply egg wash. Brush egg wash over crust. Sprinkle with coarse sugar.
  6. Bake 25 minutes at 425°F, then reduce heat to 375°F (190°C). Shield edges and continue baking 40-50 minutes (60-90 if using frozen blueberries) until filling bubbles throughout and internal temperature reaches 200°F (93°C).
  7. Cool on a wire rack at least 4 hours before slicing.

The filling can be prepared up to 24 hours in advance and refrigerated.

Store covered in the refrigerator up to 5 days.

  1. McKenney, Sally. "Simply the Best Blueberry Pie." Sally's Baking Addiction. 10 June 2022. ↩