Homemade Blueberry Pie Guide

Homemade blueberry pie is a true celebration of summer fruit with a juicy berry filling and a shatteringly crisp golden crust I have baked this pie for family reunions and holidays and it always disappears in record time The recipe is full of simple steps to guarantee a pie that holds its shape and makes everyone at the table swoon

I first tried this recipe after picking wild blueberries in Maine and every bite brings me right back to that joyful messy afternoon

Ingredients

• Double crust pie dough: Chill overnight for best flakiness Use all butter for more flavor if you prefer
• Blueberries: Fresh or frozen give a sweet and tart balance Wild blueberries are smaller but extra flavorful
• Granulated sugar: Sweetens the filling and balances tartness Choose a fine grain for best dissolving
• Cornstarch: Essential for thickening so your pie slices perfectly Always check the expiry for top thickening power
• Lemon zest and juice: Brightens the berries and cuts sweetness Use fresh lemons for the best zing
• Ground cinnamon and nutmeg: Add warmth and an extra layer of complexity Freshly grated nutmeg always shines
• Fine salt: Balances the flavors and highlights the berries
• Unsalted butter: Adds richness and gloss to the filling Dot evenly over the surface
• Egg yolk and heavy cream: Whisked for an extra golden crust Use heavy cream for more shine
• Turbinado sugar: Adds irresistible crunch to the top crust Look for coarse crystals

Step-by-Step Instructions

Prepare the Bottom Crust:

Roll out one disk of chilled pie dough on a floured surface to a twelve inch circle Rotate and dust often to prevent sticking Gently fit into a nine inch pie pan without stretching Trim edges flush to the pan Cover and chill

Make the Lattice Top:

Roll out second dough disk to a thirteen inch circle Cut into one inch strips using a pastry wheel or sharp knife You need ten even strips Lay them on a sheet tray and chill until needed

Mix the Filling:

In a large bowl toss blueberries with sugar cornstarch lemon zest lemon juice cinnamon nutmeg and salt so the berries are evenly coated

Assemble the Pie:

Pour the filling into the lined pie shell and spread evenly Dot with diced butter Brush pie shell edges with a little water

Weave the Lattice:

Lay half the strips across the pie then weave the others through to make a lattice Trim to fit just inside the bottom crust

Seal and Crimp Edges:

Tuck the lattice strips under the bottom crust edge then use fingers to crimp a deep decorative edge for sealing

Freeze Before Baking:

Place the assembled pie in the freezer for thirty minutes This keeps the dough from melting and helps the crust hold shape in the oven

Prepare to Bake:

Move oven rack to the lower third Place a baking stone or steel if you have one Preheat oven to four hundred degrees Fahrenheit

Apply Egg Wash:

Whisk egg yolk and cream Brush over the top crust and sprinkle generously with turbinado sugar

Bake the Pie:

Place pie on a parchment lined baking pan Bake until edges are lightly golden about twenty five minutes

Lower Oven Temperature:

Reduce heat to three hundred seventy five degrees and continue baking for forty five to fifty five minutes until edges are deeply golden and filling bubbles in the middle

Cool and Serve:

Let pie cool completely for three hours before slicing This ensures tidy slices and a set filling

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You Must Know

• This pie is a great make ahead dessert since it keeps at room temp for two days
• Cornstarch is the key to a set filling so resist swapping it for flour
• Baked blueberry pie slices best when the center reaches two hundred three degrees Fahrenheit on a thermometer

I always dot with extra butter before baking because it gives the juiciest glossiest finish On my daughter’s birthday she helped weave the lattice and now she asks to make this pie together every year

Storage Tips

Allow the pie to cool fully before wrapping in foil and storing at room temperature for up to two days For longer storage keep in the fridge for up to four days and gently reheat in a three hundred fifty degree oven for crispness

Ingredient Substitutions

If you cannot find wild blueberries use all regular blueberries or mix in a handful of raspberries for a little tang Tapioca starch can be used instead of cornstarch just be sure to use a little less

Serving Suggestions

Blueberry pie is perfect on its own or with vanilla ice cream or whipped cream For something special pair it with a spoonful of lemon curd or a drizzle of heavy cream

Cultural Historical Notes

Blueberry pie is an American classic and especially beloved in New England Wild blueberries are native to North America and have been cherished in pies for generations The lattice crust not only looks pretty but also lets steam escape so the filling thickens nicely

Frequently Asked Questions

→ How do I prevent a soggy pie bottom?

To avoid a soggy bottom, chill the assembled pie thoroughly before baking and use a hot oven plus a preheated baking stone or steel to help set the crust quickly and evenly.

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before mixing with sugar and other filling ingredients to avoid excess moisture.

→ How do I tell when the filling is done?

The filling should bubble in the center and register about 203°F on a thermometer. Bubbling ensures the filling is thickened and safe to slice.

→ What is the purpose of egg wash and sugar topping?

Egg wash gives the crust its sheen, while a generous sprinkle of turbinado sugar adds a sparkling, crunchy finish.

→ How do I store leftovers?

Wrap leftovers in foil and store at room temperature for up to two days. For best texture, reheat slices in a 350°F oven to refresh the crust.