Recipes › Blueberry (Northern Highbush) › Fresh Blueberry Pie
Fresh Blueberry Pie
A classic double-crust blueberry pie packed with juicy Northern Highbush blueberries in a lightly spiced, thickened filling that holds its shape when sliced. The all-butter crust bakes up golden and flaky, and the whole pie smells extraordinary as it cools. This is a summertime centerpiece that never goes out of style.
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Ingredients
- 6 cups northern highbush blueberries, washed and dried
- ¾ cup granulated sugarreduce to 1/2 cup if berries are very sweet
- 4 tablespoons cornstarch
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 2½ cups all-purpose flourfor pastry
- 1 cup cold unsalted butter, cut into 1/2-inch cubesfor pastry
- 1 teaspoon saltfor pastry
- 6 tablespoons ice waterfor pastry
- 1 large egg, beaten with 1 tablespoon milk, for egg wash
- 2 tablespoons coarse sugar, for topping (optional)
Contains: cereals gluten, milk, eggs.
Method
- Make the all-butter pie crust: combine flour and 1 teaspoon salt in a large bowl. Add cold butter cubes and use a pastry cutter or your fingertips to work the butter in until the mixture has pea-sized and some smaller crumbs. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when squeezed. Divide into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.About 15 min
- Preheat oven to 425°F with a rack in the lower third. Place a foil-lined baking sheet on the rack below to catch drips.About 20 min
- Make the filling: in a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and 1/4 teaspoon salt. Toss gently to coat the berries evenly.About 5 min
- On a lightly floured surface, roll out one pastry disk to a 12-inch circle. Carefully fit it into a 9-inch pie dish, letting the excess drape over the edge. Pour the blueberry filling into the shell.About 5 min
- Roll out the second pastry disk to a 12-inch circle. Lay it over the filling. Trim the edges of both crusts to leave a 1-inch overhang. Fold the overhang under itself and crimp the edges decoratively. Cut 5-6 steam vents in the top crust with a small knife. Brush the top crust with egg wash and sprinkle with coarse sugar.About 8 min
- Bake at 425°F for 20 minutes. Reduce oven temperature to 375°F and continue baking for 30-35 minutes more, until the crust is deep golden and the filling is bubbling vigorously through the vents. If the edges brown too quickly, cover them loosely with strips of foil.About 55 min
- Transfer the pie to a wire rack and cool for a minimum of 3-4 hours before slicing. The filling must fully set as it cools — cutting too early gives a runny result.About 2 min
Tips
- The filling must bubble actively through the vents before you pull the pie — this activates the cornstarch and ensures a set filling.
- Do not skip the long cooling time; blueberry pie filling needs several hours to firm up to a sliceable consistency.
- Blind-baking the bottom crust for 10 minutes before adding filling prevents a soggy bottom, though it is optional with the lower rack method.
Ring the changes
- Make a lattice-top pie by cutting the second crust into 1-inch strips and weaving them over the filling for a showstopping presentation.
Keeping it
Store at room temperature covered loosely for up to 1 day, or refrigerate for up to 4 days. Bring to room temperature or warm briefly in a 300°F oven before serving. The pie can be frozen, unbaked, for up to 3 months — bake from frozen adding 20-25 extra minutes.
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