Description
This classic blueberry pie features a flaky, buttery crust encasing a luscious filling of fresh blueberries, sweetened and thickened perfectly with cornstarch, and lightly spiced with cinnamon and nutmeg. The lattice crust adds a beautiful rustic touch, making this dessert a delightful centerpiece for any occasion.
Ingredients
Scale
Filling
- 6 cups fresh blueberries (1,020 grams, about 3 pints)
- ¾ cup granulated sugar (150 grams)
- â…“ cup cornstarch (37 grams)
- 1 tablespoon lemon juice (14 grams, from ½ lemon)
- ½ teaspoon ground cinnamon
- â…› teaspoon ground nutmeg
- â…› teaspoon kosher salt
Crust and Topping
- 2 9-inch refrigerated pie crusts (425 grams, store-bought or homemade)
- 1 tablespoon unsalted butter (14 grams, cut into tiny cubes, â…› stick)
- 1 large egg (50 grams)
- 2 tablespoons water (28 grams)
- Turbinado sugar (optional, for sprinkling)
Instructions
- Prepare the Filling: In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, ground cinnamon, ground nutmeg, and kosher salt. Stir gently to coat all the berries evenly and set aside.
- Prepare the Bottom Crust: Place one of the pie crusts into a 9-inch pie dish. Gently press the crust into the bottom and up the sides without stretching the dough. Trim off any excess crust so it sits evenly with the edges of the dish.
- Add the Filling: Pour the prepared blueberry filling into the crust. Dot the filling evenly with the small cubes of unsalted butter. Chill the pie in the refrigerator while you prepare the top crust.
- Preheat Oven: Set your oven to 400°F (204°C) and allow it to fully preheat.
- Prepare the Lattice Strips: Place the second pie crust on a floured surface. Using a pizza cutter or a sharp knife, cut the dough into approximately 1-inch wide strips.
- Create the Lattice Top: Lay 5 strips vertically spaced about 1 inch apart over the filled pie. Then, fold back the 2nd and 4th strips halfway.
- Weave the Lattice: Place a strip of dough horizontally across the open middle. Unfold the 2nd and 4th strips back over it. Next, fold back the 1st, 3rd, and 5th strips halfway and lay another horizontal strip about 1 inch apart from the first. Repeat this weaving pattern until you have 5 strips in the opposite direction forming a woven lattice.
- Trim and Seal: Trim any excess dough that hangs over the edges. Carefully tuck the ends of the strips under the bottom crust on the pie edge and crimp to seal.
- Apply Egg Wash: Whisk together the egg and water. Brush this egg wash evenly over the lattice crust to help it brown beautifully.
- Add Sugar Topping: Sprinkle turbinado sugar over the brushed crust for extra crunch and sweetness.
- Bake at High Heat: Bake the pie at 400°F for 20 minutes to set the crust and start bubbling the filling.
- Continue Baking at Lower Heat: Reduce the oven temperature to 350°F (177°C). Bake for an additional 20 minutes. If the edges brown too quickly, cover them loosely with foil to prevent burning.
- Bake Until Bubbly: Continue baking for 20 to 30 more minutes until the blueberry filling is bubbly and thickened.
- Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing to set the filling fully.
Notes
- Use fresh blueberries for the best texture and flavor; frozen can be used but may require extra thickening.
- Chilling the pie before baking helps prevent the crust from shrinking.
- Cover the edges with foil or a pie shield if they brown too fast to avoid burning.
- Allow the pie to cool fully before slicing to ensure clean slices and set filling.
- Turbinado sugar on top adds a nice crunch but is optional.
