Homemade Blueberry Pie (Printable Version)
Fresh blueberries and a flaky crust create a golden, juicy pie perfect for sharing all summer long.
# What You'll Need:
→ Crust
01 -
Double crust pie dough, chilled overnight
→ Filling
02 -
560 grams fresh or frozen blueberries
03 -
280 grams wild blueberries, fresh or frozen
04 -
150 grams granulated sugar
05 -
40 grams cornstarch
06 -
1 teaspoon fresh lemon zest
07 -
1 tablespoon fresh lemon juice
08 -
0.25 teaspoon ground cinnamon
09 -
0.125 teaspoon ground nutmeg
10 -
0.25 teaspoon fine salt
11 -
15 grams unsalted butter, diced
→ Egg Wash
12 -
1 large egg yolk
13 -
1 tablespoon heavy cream or whole milk
14 -
Turbinado or coarse sugar, for sprinkling
# Steps to Follow:
01 -
Remove one disk of pie dough from the refrigerator, allowing it to rest at room temperature for 5 minutes until slightly pliable. On a lightly floured surface, roll the dough into a 30-centimeter circle with a 3-millimeter thickness, turning frequently and adding flour as needed to prevent sticking. Gently drape the dough over a 23-centimeter deep-dish pie pan and press to fit without stretching. Trim excess dough flush with the pan edge. Refrigerate.
02 -
Roll out the second disk of dough into a 33-centimeter circle. Using a pastry wheel, cut 10 strips, each 2.5 centimeters wide. Place strips on a tray and refrigerate until needed.
03 -
In a large bowl, gently toss together the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, ground cinnamon, nutmeg, and salt until evenly coated.
04 -
Pour the filling into the chilled pie shell and distribute evenly. Dot the surface with diced butter. Moisten the edge of the pie shell with water. Arrange 5 to 6 dough strips evenly over filling, then create a lattice by weaving remaining strips perpendicularly. Trim excess dough just short of the crust edge. Fold edges under to form a border and seal, then crimp decoratively. Freeze assembled pie for 15 to 30 minutes to ensure the dough remains firm.
05 -
Place an oven rack in the lower third position. If available, place a baking stone or steel on rack to promote a crisp crust. Preheat oven to 200°C. In a small bowl, whisk together the egg yolk and cream or milk.
06 -
Remove pie from freezer. Brush lattice and edges with egg wash and sprinkle generously with turbinado sugar. Bake on a parchment-lined rimmed baking tray for 25 minutes, until crust edges are lightly browned.
07 -
Reduce oven temperature to 190°C. Continue baking 45 to 55 minutes until crust is deeply golden and the filling bubbles in the center. If crust edges darken excessively, cover with a pie shield or foil.
08 -
Allow pie to cool completely for at least 3 hours at room temperature to set the filling before slicing. Store leftovers wrapped in foil for up to 2 days at room temperature. For optimal texture, reheat slices in a 175°C oven for 5 to 10 minutes before serving.
# Additional Notes:
01 -
Bake until the pie's center registers 95°C on a thermometer to achieve a properly set filling. If pie starts to overbrown, shield with foil.