Easy to make blueberry pie recipe from scratch using ripe, juicy berries bursting with flavor nestled inside a flaky buttery crust.
ingredient
- 3 cups all-purpose flour, plus more for dusting
- ½ teaspoon kosher salt
- 1 ¾ cups unsalted butter, cut into ½" cubes, chilled
- ¾ cup ice-cold water, chilled
- ⅔ cup granulated sugar
- 5 tablespoons cornstarch
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 6 cups blueberries
- 1 ½ tablespoons lemon juice
- ½ teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, cut into ⅛" cubes
- 2 teaspoons granulated sugar, or coarse sugar
- 1 large egg, beaten for egg wash
- 1 tablespoon whole milk, or cream
Directions
- Prepare the Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/2" cubes. Place both items in the refrigerator until ready to use.
- Break Down the Butter – In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10-seconds. Add chilled diced butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour to prevent the flour from spilling.
- Continue to mix at low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 60 to 75-seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before adding the water.
- Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2-seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl.
- All of the water may not be needed, about 8 to 10 tablespoons is typical. When the dough is pinched together, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
- Rest the Dough – Separate the dough into two even-sized portions, about 1 pound (454 grams) each. Press them into a 1" thick round disc and cover them separately in plastic wrap, then place both in a resealable plastic bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
- Roll the Dough – Remove both doughs from the refrigerator and allow them to sit at room temperature for about 5 to 10 minutes or until pliable. Dust the counter and dough with flour. Rotate and dust with flour underneath and on the top to prevent sticking.
- For the bottom crust, roll one of the wrapped doughs into a 12 to 13-inch circle, about ¼-inch thick. Place it into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess, leaving a ½" overhang to fold over later. Place the prepared pie dish in the refrigerator to keep it cold.
- For the top lattice crust, roll the remaining wrapped dough into a 13 by 10-inch rectangle. Cut the dough into ten strips about 13-inches long and 1-inch wide. Transfer to a sheet pan and refrigerate to make it easier to weave.
- Blueberry Filling – In a medium bowl, whisk together the granulated sugar, cornstarch, lemon zest, cinnamon, and salt. Add the blueberries, lemon juice, and vanilla. Stir until evenly coated.
- Add the Filling – Take the bottom crust and lattice pieces out of the refrigerator. Place the blueberry filling into the pie dish and spread it evenly to fill any gaps. Dot the blueberries with the cubed butter to prevent sticking to the crust.
- Weave the Lattice – Lay five parallel strips evenly over the filling, then weave the remaining pieces. Trim a ½" overhang on the edges to press with the bottom crust. Fold the excess dough over the edge and crimp by pinching the dough using the pointer and thumb fingers.
- Preheat the Oven – Place the oven rack in the center position. Preheat to 400°F (204°C). Line a half-sheet pan with aluminum foil.
- While the oven is heating, in a small bowl, whisk together the egg and milk. Brush the egg wash on the top and edges of the crust. Sprinkle the surface with granulated sugar.
- Bake the Pie – Place the pie dish on the foil-lined baking sheet and bake until the crust begins to turn golden brown, about 30 minutes.
- Without removing the pie from the oven, reduce the temperature to 350ºF (177ºC). Bake until the top and sides of the crust are deep golden brown and the blueberries are bubbling, about 40 to 50 minutes.
- The filling center should be about 203ºF (95ºC) to ensure proper thickening of the cornstarch. If the edges or top begin to get too dark, loosely tent the surface with foil. This may be needed after 25 to 35 minutes.
- Cool the Pie – Let the pie sit on the baking sheet for 5 minutes. Then cool on a wire rack for at least 4 hours before serving to set the filling. If desired, serve with whipped cream or vanilla ice cream.
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