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Simply the Best Blueberry Pie: Sweet, Juicy, and Perfectly Flaky

Simply the Best Blueberry Pie fresh from the oven
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After a few additional years of testing, this is now the best blueberry pie. As the pie bakes, expect a messy, bubbly, and juicy filling. As the pie cools, the filling sets into a jammy, yet sliceable consistency. For a truly out-of-this-world summer dessert experience, serve each flavorful slice with vanilla ice cream.

Ingredients

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  • Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
  • 6 cups (3 pints; about 860g) fresh blueberries
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (31g) all-purpose flour
  • 2 Tablespoons (14g) cornstarch
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons (30ml) lemon juice
  • 1 teaspoon lemon zest
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Instructions

1. Prepare either pie crust recipe through step 5.

2. Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix until no longer dry; burst a few blueberries if necessary to moisten. Set aside.

3. Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place a baking sheet on the bottom oven rack.

4. On a floured surface, roll out one disc of dough into a 12-inch circle. Place into a 9 x 1.5 or 2-inch pie dish. Tuck in with fingers. Add filling. Dot butter on top.

5. Roll out second disc into a 12-inch circle. Cut 10 1-inch-wide strips. Weave into a lattice. Press and seal edges with bottom crust. Trim excess. Crimp edges.

6. Brush the top and edges with egg wash. Sprinkle with coarse sugar if using.

7. Bake at 425°F for 25 minutes. Without removing pie, reduce temperature to 375°F (190°C). Add a pie crust shield. Continue baking 40–50 minutes, until filling is bubbling and reaches 200°F (93°C).

8. Remove from oven and cool on a rack for at least 4 hours before slicing.

9. Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

This is a great pie to make 1 day in advance, allowing the filling to set. Pie crust dough can be made up to 5 days ahead or frozen for 3 months. Filling can also be made 1 day in advance. Baked pie freezes well for up to 3 months—thaw overnight in refrigerator and bring to room temperature before serving.

 

If using frozen blueberries, do not thaw. The pie will need several more minutes in the oven. If your berries aren’t sweet, increase sugar to 3/4 cup (150g).

 

To make a homemade pie crust shield, cut a 14-inch square of foil, fold in half, and cut a 5-inch semi-circle on the fold. Unfold and fit over the crust edges.

Nutrition

Find it online: https://paulakitchen.com/simply-the-best-blueberry-pie/