Easy Homemade Blueberry Pie

You Will Need

• Pie dough for top and bottom 9-inch pie, chilled (see our Flaky Pie Crust Recipe)
• 2/3 cup to 3/4 cup (130 to 150 grams) granulated sugar, adjusted according to sweetness of berries
• 1/4 cup (30 grams) cornstarch
• 2 teaspoons freshly grated lemon zest
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 2 pounds (900 grams or 6 cups) fresh blueberries , see tips for using frozen
• 1 tablespoon butter, cut into small squares
• 1 egg yolk
• 1 tablespoon heavy cream
• 1 tablespoon coarse sugar, for garnish

Directions

Directions

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1Roll out half of the pie dough to fit an 8-inch or 9-inch pie dish. Sprinkle flour on the work surface and your rolling pin to prevent the dough from sticking. For a uniform thickness, roll from the center outwards and keep lifting and turning the dough a quarter turn as you roll it out. Watch our video to see this in action.

2Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.

3Place the dough into the pie dish when you have reached the correct diameter. As you move the dough, be careful not to stretch the dough.

4Trim the dough to within ¾-inch of the dish edge. Refrigerate while you make the pie filling.

MAKE PIE FILLING

1In a large bowl, stir together the sugar, cornstarch, lemon peel, allspice, cinnamon, and salt.

2Add the blueberries and gently toss to combine.

3Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust.

ASSEMBLE AND ADD LATTICE CRUST
1Roll out the second half of the dough to a similar size as before and slice it into ¾-inch wide strips.

2Lay five strips over the filled pie, parallel and equally spaced from one another.

3Carefully fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the second and fourth strips over the new strip.

4Fold back the first, third, and fifth strips, then lay another strip of dough perpendicular to them. Unfold the first, third, and fifth strips over the new strip. Repeat until the pie is covered. Watch us do this in our video: how to make a lattice crust.

5Trim any overhanging dough strips to ¾-inch of the edge of the dish. Fold the edge of each strip and bottom dough underneath itself, creating a thicker border that rests on the lip of the pie dish. Crimp edges.

6Dot the butter over the open areas of the lattice.

7Make an egg wash by whisking egg yolk and cream together, then brush it over the crust. Sprinkle a tablespoon of coarse sugar on top, and then refrigerate the pie for 10 minutes before baking.

TO FINISH

1Position an oven rack in the lower third of the oven, then place a baking sheet on the oven rack to catch any drips from the pie as it bakes

2Heat the oven to 400° Fahrenheit.

3Bake the pie set on top of the hot baking sheet for 20 minutes, reduce the heat to 350° Fahrenheit, then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly.

4If the crust begins to over brown, cover the edges of the pie with aluminum foil and continue to bake until done.

5Cool the pie for two to three hours before cutting to allow the filling to set.