Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 cup ice water
For the Filling
- 5 cups fresh blueberries
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp unsalted butter, cut into small pieces
For the Egg Wash
- 1 large egg
- 1 tbsp heavy cream
- Coarse sugar, for sprinkling
Start with the Pie Dough
Combine the flour and salt in a large bowl.
Work the cold butter into the flour with your fingertips or a pastry blender until the mixture resembles coarse meal with some small, pea-sized butter chunks remaining.
Drizzle in the ice water, a tablespoon at a time, mixing with a fork until the dough just starts to come together into a shaggy mass.
Turn the dough out onto a clean counter, divide it in half, and form each half into a flat disk. Wrap both disks in plastic and chill in the refrigerator for at least one hour.
Make the Filling and Line 400F.
DishIn a large bowl, gently toss the bries, mixtarch, cinnamon, and lemon juice together until the berries are evenly coated.
On a floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
Pour the blueberry filling into the pie shell. Dot the top of the filling with the small pieces of butter.
Create the Lattice Top and Bake
Roll out the second disk of dough into an 11-inch circle. Cut it into 1-inch wide strips.
Weave the strips over the filling to create a lattice top. Trim the strips and press the edges to seal them to the bottom crust. Crimp the edges as desired.
Whisk the egg and cream together to make the egg wash. Brush it over the lattice and sprinkle generously with coarse sugar.
Place the pie on a baking sheet to catch any drips. Bake at 400F for 20 minutes. Then, reduce the oven temperature to 375F and bake for another 35-45 minutes, until the crust is golden brown and the filling is bubbly.
If the crust starts to get too dark, you can tent it loosely with foil.
Let the pie cool on a wire rack for at least 4 hours before slicing. This is essential for the filling to set properly.
Blueberry Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 cup unsalted butter 2 sticks, cold and cubed
- 1/2 cup ice water
For the Filling
- 5 cups fresh blueberries
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp unsalted butter cut into small pieces
For the Egg Wash
- 1 large egg
- 1 tbsp heavy cream
- Coarse sugar for sprinkling
Instructions
- Combine flour and salt in large bowl.
- Work cold cubed butter into flour mixture until coarse with pea-sized chunks.
- Add ice water gradually until dough forms shaggy mass.
- Divide dough in half, shape into disks, wrap and chill 1 hour.
- Heat oven to 400F.
- Mix blueberries, sugar, cornstarch, cinnamon, and lemon juice in bowl.
- Roll one dough disk into 12-inch circle, transfer to 9-inch pie plate.
- Pour filling into crust, dot with butter pieces.
- Roll second disk into 11-inch circle, cut into 1-inch strips.
- Create lattice top, seal and crimp edges.
- Brush with egg-cream wash, sprinkle with coarse sugar.
- Bake on sheet pan at 400F for 20 minutes.
- Reduce to 375F, bake 35-45 minutes until golden and bubbly.
- Cool on wire rack 4 hours before slicing.
