Description
Grandma’s classic blueberry pie brings summer’s sweetness to your table with wild blueberries nestled in a buttery, flaky crust. Rich, tangy filling and golden-brown pastry promise delightful memories that connect generations around one comforting dessert.
Ingredients
Scale
Fruit Filling:
- 6 cups (3 pints; about 860 grams) fresh blueberries
- ⅔ cup (135 grams) granulated sugar
- 2 tablespoons (30 milliliters) lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
Thickeners:
- ¼ cup (31 grams) all-purpose flour
- 2 tablespoons (14 grams) cornstarch
Crust and Topping:
- Homemade Pie Crust or All Butter Pie Crust
- 1 tablespoon (14 grams) cold unsalted butter, cut into small cubes
- 1 large egg beaten with 1 tablespoon (15 milliliters) milk
- Coarse sugar for sprinkling on crust
Instructions
- Prepare the pie crust using your preferred method up to the fifth step of the original recipe.
- In a large mixing bowl, combine cornstarch, granulated sugar, all-purpose flour, ground cinnamon, freshly squeezed lemon juice, and lemon zest, thoroughly blending the ingredients.
- Ensure the mixture loses its powdery texture. If the consistency appears too dry, gently crush a few blueberries to add moisture.
- Position the oven rack in the lower third of the oven and preheat to 425°F (218°C). Place a baking sheet on the bottom rack to catch potential fruit drippings.
- Remove one cold dough disc from refrigeration and roll it out on a lightly floured surface, rotating the dough quarter turns to create a 12-inch circular shape.
- Carefully transfer the rolled dough into a 9-inch round pie dish, gently pressing and smoothing the dough along the edges and bottom.
- Evenly distribute the prepared fruit filling across the pie shell, strategically placing small butter pieces on top of the filling.
- Extract the second cold dough disc from refrigeration and roll into a 12-inch diameter circle.
- Using a pizza cutter, pastry wheel, or sharp knife, slice the dough into 10 one-inch wide strips for creating a lattice top.
- Meticulously weave the dough strips over and under each other, creating an intricate lattice pattern. Press the strip edges into the bottom pie crust to seal.
- Trim excess dough using a small paring knife and crimp the edges with a fork for a decorative finish.
- Lightly brush the pie surface with egg wash and optionally sprinkle coarse sugar on top for added texture and shine.
- Bake at 425°F (218°C) for 25 minutes, then reduce the oven temperature to 375°F (190°C).
- Apply a pie crust shield to prevent excessive browning of the crust edges.
- Continue baking for 40-50 minutes until the filling bubbles consistently, including the center of the pie.
- For precision, use an instant-read thermometer to confirm the filling temperature reaches approximately 200°F (93°C).
- Remove the pie from the oven and place on a cooling rack, allowing it to cool completely for a minimum of 4 hours before slicing.
- Refrigerate any remaining pie, tightly covered, which will maintain freshness for up to 5 days.
Notes
- Prep ahead by refrigerating the dough for at least an hour, making it easier to roll and shape without sticking.
- Check blueberry filling consistency by gently crushing a few berries to release natural juices and enhance moisture.
- Protect delicate crust edges with aluminum foil strips after the first 25 minutes of baking to prevent over-browning.
- Room temperature butter creates flakier pastry, so remove from refrigerator 15 minutes before mixing.
- Frozen butter works wonderfully for extra-crisp crust texture when grated into flour mixture.
- Allow pie to cool completely on a wire rack for clean, precise slicing and optimal filling set.
- Leftovers stay fresh when covered loosely and stored at room temperature for two days.
- Freeze unbaked pie for up to three months by wrapping tightly in plastic wrap and aluminum foil.
- Use ceramic pie weights or dried beans during initial crust blind baking to prevent puffy centers.
- Tap pie dish gently to distribute filling evenly and eliminate potential air pockets before baking.
- Prep Time: 3 hours
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg