Best Blueberry Pie We've Ever Made
- PREP 40min
- COOK 1hrs 5min
- TOTAL 1hrs 45min
Blueberries shine in this homemade blueberry pie. We love adding a lattice crust and have shared step-by-step instructions in the recipe below. I highly recommend watching our helpful video, which walks you through each step of making this blueberry pie.
If you do not add the lattice, you can top the pie with a full sheet of pie dough. Be sure to cut a few slits to allow steam to escape before baking.
Blueberry 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.
You Will Need
Homemade Pie Crust, our recipe makes 2 crusts (one for the top and one for the bottom)
2 pounds (900g) fresh blueberries, about 6 cups
2/3 cup (130g) granulated sugar
1/4 cup (30g) cornstarch
2 teaspoons lemon zest
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 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 Bottom Crust
Roll out half of the pie dough to fit a 9-inch pie dish (keep the remaining dough chilled). To prevent sticking, sprinkle flour on your work surface and rolling pin. Roll from the center outwards for even thickness, lifting and rotating the dough by a quarter turn as you go. Check the size by inverting the pie dish over the dough (it should be about 2 inches larger).
Carefully place the dough into the pie dish without stretching it, and trim the edges to within 1 inch of the dish. Refrigerate while you prepare your filling.
Make Pie 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.
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 Lattice Crust
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.
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.
Trim any excess dough to ¾-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.
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
Before baking, 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).
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. The 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.
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
- 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. 2/3 cup (135g) is perfect for sweet blueberries. You can increase to 3/4 cup (150g) if required.
- The nutrition facts provided below are estimates.