Blueberry Pie
This is my version of a classic blueberry pie, built around a filling that sets properly without being overly sweet or gummy. It uses an all-butter crust that stays flaky and a filling thickened with just enough cornstarch to hold its shape when sliced. The focus is on the fruit, not the sugar.
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.
Notes
Tent with foil if crust browns too quickly. Filling must cool completely to set properly.