Blueberry Pie

5 from 1 rating

from kristineskitchenblog.com

A classic Blueberry Pie, made from scratch. This easy recipe features a sweet blueberry pie filling and a flaky all-butter pie crust that bakes up perfectly golden brown in the oven. This fruit pie is one of our all-time favorite summer dessert recipes!

Prep Time50

Cook Time1

Total Time1 50

Servings: servings

Calories: 498kcal

Author: Kristine Rosenblatt

Ingredients

Blueberry Pie Filling

6 cups fresh blueberries 2 ¼ pounds or 36 ounces, see note below for frozen
⅔ cup granulated sugar or up to ¾ cup if berries are on the tart side
3 tablespoons cornstarch
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon lemon juice
1 tablespoon unsalted butter

Pie Crust

2 ¼ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1 cup cold unsalted butter, cut into small cubes 16 tablespoons
6-7 tablespoons ice-cold water

Egg Wash

1 egg
1 tablespoon milk or water
coarse turbinado sugar optional

Instructions

Make the Blueberry Pie Filling

Wash and dry the blueberries. Place them in a large bowl.
In a medium bowl, combine the granulated sugar, cornstarch, lemon zest, cinnamon and salt. Whisk until well combined.
Pour the lemon juice over the blueberries. Then sprinkle the sugar mixture over the berries. Stir gently until well combined. Set aside while you prepare the pie crust.

Make the Pie Crust

Place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust can be made by hand in a large bowl using a pastry blender or your fingers to cut in the butter.) Pulse a few times to combine the dry ingredients.
Add the cold butter cubes and pulse 8-10 times, until the largest butter pieces are the size of small peas.
Add 6 tablespoons of ice-cold water. Pulse just until the dough just starts to come together, adding one more tablespoon of cold water if the dough seems too dry. The dough should still look crumbly at this point, but it should hold together if you press it between your fingers.
Transfer the dough to a lightly floured work surface. Use your hands to bring the dough together into a ball and then cut the dough in half. Shape each half of the dough into a round disk. Place one disk in the refrigerator.
On a lightly floured work surface, roll out the other dough disk into a 12-inch round and transfer it to a deep-dish pie plate. This can be easily done by wrapping the dough round around your rolling pin to help move it. Lightly fit the dough into the pie dish, but do not press it firmly into the dish or the crust may stick to the pie dish.

Assemble the Pie

Preheat the oven to 400° F, with a rack in the center of the oven.
Gently stir the blueberry mixture again to make sure everything is well combined and then pour it into the pie crust.
Cut the 1 tablespoon of butter into small pieces and scatter them over the blueberry filling.
Take the second pie dough out of the refrigerator and roll it out to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If you put the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.
To make a lattice-top pie crust, cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay the strips across the pie with just a little bit of space in between each one. Then weave in strips going the opposite direction on the pie.
Trim the overhang to be no more than ½-inch past the rim of the pie dish. Fold the edges of the pie under and then use your fingers to crimp as desired for a decorative edge.
Make the egg wash by whisking together the egg and 1 tablespoon milk. Brush the egg wash over the pie crust. Sprinkle with coarse turbinado sugar if desired.
Bake pie at 400° F for 20 minutes. Then place a rimmed baking sheet on the rack below the pie to catch any drips of juice and reduce the oven temperature to 350° F. Bake the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie after about 30 minutes and cover it loosely with foil as needed to prevent the crust from over-browning.
Let the pie cool for at least 3 hours before slicing and serving. As the pie cools, the filling will thicken up.

Video

Notes

If using frozen blueberries, thaw them and drain off juices before using.
Pie can be stored in the refrigerator, wrapped tightly with plastic wrap, for up to 5 days.

Nutrition

Nutrition information is only an estimate.