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This simply the best blueberry pie has a flaky, all-butter double crust filled with juicy, plump blueberries in a thick, jammy, lemon-brightened filling that slices cleanly. Golden brown, bubbling, and sparkling with coarse sugar, it is a classic summer dessert that is even better served warm with vanilla ice cream.

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (226 g) cold unsalted butter, cubed
  • 6 to 8 tablespoons ice water
  • 6 cups (about 30 oz) fresh or frozen blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold unsalted butter, cubed
  • 1 large egg, beaten with 1 tablespoon water or milk (egg wash)
  • 1 to 2 tablespoons coarse sugar, for sprinkling

Instructions

  1. Make the crust: In a large bowl or food processor, combine the flour, 1 tablespoon sugar, and 1 teaspoon salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Drizzle in 6 tablespoons ice water, a little at a time, mixing until the dough just holds together when squeezed. Add more water if needed.
  3. Divide the dough in half, shape into two disks, wrap tightly, and chill for at least 1 hour.
  4. Prepare the filling: In a large bowl, gently toss the blueberries with 3/4 cup sugar, cornstarch, lemon juice, lemon zest, cinnamon, 1/4 teaspoon salt, and vanilla until evenly coated. Do not thaw frozen berries first.
  5. Preheat the oven to 425°F (220°C) with a rack in the lower third and a baking sheet on the rack below to catch drips.
  6. Roll out one dough disk on a lightly floured surface into a 12-inch circle. Fit it into a 9-inch deep-dish pie plate, leaving a 1-inch overhang.
  7. Pour the blueberry filling into the crust and dot with the 2 tablespoons cubed butter.
  8. Roll out the second disk into a 12-inch circle. Cover the pie with the top crust or cut into strips for a lattice. Trim the overhang, fold the edges under, and crimp to seal. If using a solid top crust, cut 5 or 6 slits for steam to escape.
  9. Chill the assembled pie for 15 minutes. Brush the top with egg wash and sprinkle generously with coarse sugar.
  10. Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for 40 to 50 minutes more, until the crust is deep golden brown and the filling is thick and bubbling through the slits. Tent the edges with foil if they brown too quickly.
  11. Cool the pie on a wire rack for at least 3 to 4 hours before slicing so the filling can set completely.

Notes

  • Fresh or frozen blueberries both work. Use frozen berries straight from the freezer and add 10 to 15 minutes to the baking time.
  • Cornstarch thickens the juices into a glossy, sliceable filling. Do not skip the cooling time or the pie will be runny.
  • Lemon juice and zest brighten the berries and balance the sweetness.
  • For an even thicker filling, cook 1 cup of the berries with the sugar and cornstarch on the stovetop until thickened, then cool and fold in the remaining berries.
  • Keep the dough cold at every step for a flaky crust. If it softens while shaping or weaving a lattice, chill it for 10 to 15 minutes.
  • Store-bought pie crust can be used as a shortcut.
  • Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices at 350°F (175°C) for 10 minutes to re-crisp the crust.
  • To freeze, wrap the baked and cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
  • A pinch of ground nutmeg or a splash of almond extract adds extra depth to the filling.

Nutrition

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