Blueberry Pie
Pastry

Blueberry Pie

A quick and easy blueberry pie recipe with a golden, flaky crust and LOTS of blueberry. Just perfect.

Ingredients

  • Flaky Pie Crust (recipe)

  • 900 g fresh blueberries (or frozen, unthawed)

  • 130 g granulated sugar

  • 30 g cornstarch

  • 2 tsp lemon zest

  • 1/8 tsp ground cinnamon

  • 1/8 tsp salt

  • 14 g butter, cut into small squares 1x1x1cm

  • 1 egg yolk

  • 1 tbsp coarse sugar (for topping)

Tools

  • 23cm pie dish or so
  • Large mixing bowl
  • Rolling pin (for dough)
  • Pastry brush (for egg wash)
  • Baking sheet (to catch drips)

Instructions

1. Prepare Bottom Crust

  • Roll out half of the pie dough to fit a 23cm pie dish. Sprinkle flour on your work surface and rolling pin to prevent sticking.
  • Place the dough into the pie dish without stretching it, and trim the edges to within 2.5cm of the dish. Refrigerate.

2. Make Pie Filling

  • In a large bowl, combine sugar, cornstarch, lemon zest, cinnamon, allspice, and salt. Add blueberries and gently toss to coat.
  • Transfer the filling to the prepared pie crust. Refrigerate.

3. Add Lattice Crust

  • Roll out the remaining dough and cut into 2cm wide strips. Lay five strips over the filled pie, keeping them parallel and evenly spaced.
  • Fold back the second and fourth strips, lay another strip perpendicular, and unfold. Repeat until covered.
  • Trim excess dough, fold edges under, and crimp. Dot butter over the lattice.

4. Bake the Pie

  • Preheat oven to 220°C. Place a baking sheet on the lower oven rack.
  • Place pie on the hot baking sheet and bake for 20 minutes. Reduce temperature to 180°C and bake for another 35-45 minutes until golden brown and bubbling.
  • Cool for 2-3 hours before cutting.

Tips

  • Use fresh blueberries for best results. If using frozen, do not thaw.
  • Adjust sugar based on blueberry tartness.
  • Store pie covered on the counter for up to 2 days or in the fridge for up to 5 days. Freeze for up to 3 months.