Blueberry Pie

This blueberry pie is easy to make with a fresh blueberry filling and a buttery, flaky homemade pie crust. Serve it with a scoop of vanilla ice cream for a perfect summertime dessert!

5 from 3 votes

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Prep Time: 1 30

Cook Time: 1 10

Total Time: 2 40

Servings: people

Equipment

9" deep-dish pie dish

Ingredients

For the Double Pie Crust:

2 and ¾ cups all-purpose flour
2 teaspoon granulated sugar
½ teaspoon salt
2 large egg yolks
1 cup unsalted butter, cold and cut into small pieces
4-5 tablespoon ice water

For the Filling:

3 pints fresh blueberries, (about 6 cups)
¼ cup cornstarch
¾ cup granulated sugar
2 tablespoon brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
1 tablespoon unsalted butter, cut into pieces

Egg Wash:

1 large egg yolk, lightly beaten
coarse or sparkling sugar, optional, for sprinkling on top

Instructions

Make the pie dough:

Cut the butter into small pieces and then keep it in the fridge or freezer so the butter is very cold when you add it in.
Add the flour, salt, sugar, and egg yolks to the bowl of a food processor* and pulse to combine. Add the cold butter pieces and pulse until the mixture is evenly coated with butter.
Gradually add the ice water. Start with 4 tablespoons and add ½-1 tablespoon more if needed, just until a cohesive dough forms. Don't overwork the dough.
Divide the dough in half and form each into round flat discs. Wrap them with plastic wrap and refrigerate for at least 1 hour to rest and chill the dough (up to 3 days).
Remove one portion of dough and, on a lightly floured surface, gently roll it out into a 12" circle (about ⅛" thick). Flip the dough occasionally and lightly sprinkle the dough, rolling pin, and surface with more flour as needed. Place the dough in a 9" deep-dish pie dish, trim the edges, and leave a 1" overhang around the sides. Roll out the second portion of dough into a 12" circle. Keep them both in the fridge or freezer(recommended) while you make the filling.

Make the Filling:

Rinse and dry the fresh blueberries. Add them to a large bowl along with the cornstarch, granulated sugar, brown sugar, fresh lemon juice, vanilla extract, cinnamon, and salt. Stir until everything is evenly coated.
Remove the pie dish from the fridge or freezer and brush the inside of the dough with the egg wash. Use a slotted spoon to scoop the blueberry filling into the pie. Discard any excess liquid in the bowl. Dot the top of the filling all over with the pieces of butter.
Take the second portion of dough out of the freezer and use a sharp knife or a pastry wheel to cut it into ¾"-wide strips.*
To make the lattice topping: Arrange 5 strips of dough going in one direction across the top of the filling. Fold back every other strip halfway and place a strip of dough going the other way underneath them. Fold the strips back over and fold back the opposite strips. Continue folding back every other strip and adding a strip underneath until the entire pie is covered.
Trim the lattice so it's even with the bottom crust. Fold the edges under to create a thick rim around the outside of the pie. Make a fluted edge by pressing the rim in with one finger and then pinching it with your other two fingers, repeat this going all the way around.
Brush the top of the lattice with the egg wash and sprinkle with coarse or sanding sugar (optional).
Arrange your oven rack to the lower third position.
Place the pie in the freezer and begin preheating your oven to 400°F.
Set the pie on a large rimmed baking sheet and bake in the preheated oven for 20 minutes. Then, without taking the pie out of the oven, lower the temperature to 350°F and continue baking for 50-55 minutes. Cover the top of the pie loosely with aluminum foil about halfway through baking so it doesn't burn.
Take the pie out of the oven and allow it to cool for at least 3 hours before serving. The longer the pie cools the more set the filling will be.
Slice and serve with a side of vanilla ice cream. If you prefer the pie warm, you can microwave individual slices for about 30 seconds.

Notes

*Making the pie dough is easiest in a food processor. If you don't have one you can make it by hand in a large bowl using a pastry blender.

*Instead of a lattice topping you can also top the filling with a solid crust. You'll need to cut a few slits in the top so steam can escape.

Pie dough can be made in advance and kept in the fridge for 3 days or in the freezer for up to 3 months.

Keeping the pie dough cold is key for making it easier to work with. After you've rolled out both portions of dough into 12" circles, place them in the freezer whenever you're not using them. That way they're always very cold when you're working with them.

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