Homemade Blueberry Pie

This homemade blueberry pie recipe features a perfectly flaky, buttery crust and a flavorful, sweet blueberry filling. Made with fresh or frozen blueberries, brown sugar, and a blend of spices, this pie is ideal for any occasion. The lattice crust adds an elegant touch while allowing the juicy, bubbling filling to shine through. Easy to prepare, this pie is a must-try for dessert lovers. Perfect for family gatherings, holiday celebrations, or as a sweet treat after dinner, this classic dessert will become a favorite in your baking repertoire.

Ingredients

For the Crust:

• 5 cups (600 g) all-purpose flour
• 1/4 cup (57 g) sugar
• 1/2 teaspoon salt
• 2 cups (454 g) unsalted butter, very cold
• 3/4 cup (170 ml) ice water (more if needed)

For the Blueberry Pie Filling:

• 2 pounds (794 g) fresh or frozen blueberries (if using frozen, do not thaw)
• 1/3 cup (71 g) light brown sugar, packed
• 2 tablespoons (28 ml) freshly squeezed lemon juice
• 4 tablespoons (44 g) cornstarch, divided
• 2/3 cup (132 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 and 1/2 tablespoons (21 ml) pure vanilla extract
• 2 tablespoons (28 g) unsalted butter

For the Egg Wash:

• 1 large egg
• 1 and 1/2 teaspoons water
• 1/4 cup (50 g) sparkling sugar

Instructions

For the Crust:

1. In a large bowl, mix together the flour, sugar, and salt. Add cubed cold butter and toss it with a spatula to coat it with the flour.
2. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3. Slowly add ice water, mixing with a silicone spatula until the dough begins to form moist clumps. Add more water only if needed.
4. Turn the dough out onto a clean surface and gently knead it until it forms a ball. Divide the dough into two equal halves (around 644 grams each). Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.

For the Blueberry Pie Filling:

1. In a medium saucepan, combine 1 pound (397 g) of blueberries, light brown sugar, lemon juice, and 1 tablespoon (11 g) of cornstarch. Bring to a simmer over medium-high heat, stirring constantly until it thickens (about 7-8 minutes).
2. Reduce the heat to low and cook for an additional 2 minutes. Remove from heat and transfer to a large bowl.
3. Stir in the remaining blueberries (397 g), granulated sugar, cinnamon, salt, allspice, vanilla, butter, and the remaining cornstarch. Mix well and let the filling cool completely.

Prepare the Bottom Crust:

1. Take one disk of dough out of the fridge 15 minutes before rolling. Lightly flour your rolling pin and a clean surface.
2. Roll the dough into a 16-inch circle, about 1/4 inch thick. Carefully fold the dough in half, then transfer it to a 9-inch pie pan. Unfold the dough and gently press it into the pan. Trim the dough overhang to about 1 and 1/2 inches and refrigerate for 20 minutes.

Prepare the Lattice Crust:

1. Take the second disk of dough out of the fridge and let it sit at room temperature for 15 minutes.
2. Roll the dough into a 16-inch circle, about 1/4 inch thick. Cut the dough into 12 strips, each about 1 inch wide.
3. Lay the strips on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 20 minutes.

Prepare the Egg Wash:

1. In a small bowl, whisk together the egg and water.

Assembly and Baking:

1. Preheat the oven to 425°F (220°C). Sprinkle the bottom of the pie crust with 1 teaspoon of flour. Fill the crust with the cooled blueberry filling.
2. Lay 7 lattice strips parallel over the filling. Fold back the second, fourth, and sixth strips, then place a perpendicular strip of dough. Unfold the folded strips over the new strip.
3. Continue alternating folding back strips and weaving in the remaining dough. Trim any excess dough to 1/2 inch overhang and crimp the edges.
4. Brush the lattice and edges with egg wash, then sprinkle with sparkling sugar.
5. Place the pie on a baking sheet and bake in the lower third of the oven for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 55 minutes, until the crust is golden and the filling is bubbling.
6. Let the pie cool on a wire rack for 4 hours before slicing. Store at room temperature for up to 24 hours.

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Why You’ll Love This Recipe

This homemade blueberry pie offers the perfect balance of a flaky, buttery crust and a sweet, tangy blueberry filling. It’s an easy, classic dessert that’s ideal for any occasion, whether it’s a family gathering or a special treat after dinner. The lattice crust adds a beautiful touch while allowing the flavorful filling to shine through.

Tips

• Use very cold butter and ice water to ensure your crust is flaky and tender.
• Don’t skip the resting time in the fridge—it helps the dough set and prevents shrinkage during baking.
• For an even richer flavor, try adding a splash of almond extract to the filling.

Variations and Substitutions

• Berry Mix: Feel free to use a mix of berries (such as raspberries or blackberries) if you prefer a different flavor profile.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make this pie gluten-free.
• Sugar-Free: You can substitute the sugars with your preferred sugar alternatives, like stevia or monk fruit.

FAQs

Can I use frozen blueberries? Yes, you can use frozen blueberries without thawing them. This will help retain the pie’s texture and prevent excess liquid from forming.

How can I prevent my crust from burning? If the crust starts to get too brown before the pie is done, cover the edges with aluminum foil and continue baking.

Can I make this pie in advance? Yes, you can prepare the pie a day ahead. Just bake it and let it cool completely before storing at room temperature.

Serving

Serve this homemade blueberry pie with a scoop of vanilla ice cream, whipped cream, or a drizzle of fresh cream for a truly indulgent dessert.

Suggestions

For an extra burst of flavor, sprinkle some lemon zest over the pie filling before baking. You can also add a pinch of sea salt on top before serving to enhance the sweetness of the berries.