Description
This classic homemade blueberry pie recipe features a deliciously flaky pie crust filled with a sweet and tangy blueberry filling, perfectly balanced with lemon zest and cinnamon. Baked to golden perfection, this refreshing dessert is ideal for summer gatherings or anytime you crave a comforting slice of fruit pie.
Ingredients
Pie Crust
- 1 Pie Crust Recipe (for two 9″ pie discs)
Filling
- 6 cups fresh blueberries (rinsed and drained)
- ⅔ cup sugar (more to taste)
- ¼ cup cornstarch
- 2 tsp lemon zest
- ¼ tsp cinnamon
- ⅛ tsp salt
Topping
- 1 large egg yolk
- 1 tbsp heavy cream
- 1 tbsp butter
Instructions
- Preheat Oven and Prepare Baking Sheet: Position your oven rack to the lower third and place a lined baking sheet on the rack. Preheat your oven to 400°F (205°C) to get it ready for baking the pie.
- Roll Out Bottom Crust: Roll out one disc of your pie dough to fit a 9 to 9 ½ inch pie plate, making sure you have enough dough to go up and over the edges. Line the pie plate with this dough, then refrigerate it while you prepare the filling.
- Make the Blueberry Filling: In a large bowl, combine the rinsed blueberries with sugar, cornstarch, lemon zest, cinnamon, and salt. Toss everything together until well mixed. Pour this filling into the prepared pie crust and place it back in the fridge as you roll out the top crust.
- Prepare the Top Crust: Roll out the second disc of pie dough for the top layer. Make sure to create some holes or a lattice pattern to let steam escape during baking. Refer to lattice instructions if desired.
- Assemble and Brush Top: Place the top crust over the blueberry filling. In a small dish, combine the egg yolk and heavy cream and brush this mixture over the top crust to give it that beautiful golden color. Sprinkle sugar over the crust and dot the openings on the pie surface with small pieces of butter.
- Bake the Pie: Bake the pie on the preheated lined baking sheet at 400°F for 20 minutes. Without opening the oven, reduce the heat to 350°F (175°C) and continue baking for 35 to 45 minutes, or until the filling is bubbling and the crust turns golden brown.
- Cool and Store: Remove the pie from the oven and let it rest at room temperature for 3 hours to fully set. Once cooled, cover loosely and store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. Serve and enjoy your homemade blueberry pie!
Notes
- You can adjust the sugar quantity based on how sweet your blueberries are or your personal preference.
- For a classic lattice top, cut the top dough into strips and weave them over and under, securing edges to the bottom crust.
- Make sure to leave vent holes if you’re not making a lattice crust to prevent the filling from bubbling over.
- Dotting butter on the filling helps add richness and a glossy finish.
- Ensure the pie cools completely to allow the filling to thicken before slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
