Description
Homemade blueberry pie delights dessert enthusiasts with its classic American charm. Sweet berries nestled in a buttery crust create a nostalgic experience you’ll savor to the last crumb.
Ingredients
Scale
- 6 cups (3 pints; 860 g) blueberries, fresh
- ⅔ cup (135 g) sugar, granulated
- ¼ cup (31 g) flour, all-purpose
- 2 tbsps (14 g) cornstarch
- 2 tbsps (30 ml) lemon juice
- 1 tsp lemon zest
- ¼ tsp cinnamon, ground
- Homemade Pie Crust or All Butter Pie Crust
- 1 tbsp (14 g) butter, unsalted, cold, cut into small cubes
- 1 egg, large, beaten with 1 tbsp (15 ml) milk
- Sugar, coarse, for sprinkling on crust
Instructions
- Pie Crust Preparation: Craft the pie crust according to your preferred method, ensuring a flaky and delicate foundation.
- Filling Composition: Blend cornstarch, granulated sugar, all-purpose flour, ground cinnamon, lemon juice, and zest in a large mixing bowl until thoroughly integrated, creating a harmonious mixture.
- Moisture Adjustment: If the filling appears too dry, gently crush a few blueberries to introduce additional liquid and enhance the overall consistency.
- Oven Preparation: Position the oven rack in the lower third and preheat to 425°F (218°C), placing a baking sheet on the bottom rack to capture potential fruit drippings.
- Dough Rolling: Extract the first cold dough disc, roll it on a floured surface into a 12-inch circular shape, rotating quarter turns to ensure even thickness.
- Pie Shell Formation: Transfer the rolled dough into a 9-inch pie dish, carefully pressing and smoothing along the edges and bottom to create a perfect vessel.
- Filling Distribution: Spread the prepared fruit mixture evenly across the pie shell, strategically dotting small butter pieces atop the filling for added richness.
- Lattice Top Creation: Roll the second dough disc into a 12-inch circle, then slice into 10 one-inch strips using a pizza cutter or sharp knife.
- Lattice Weaving: Intricately weave the dough strips over and under each other, forming an elegant lattice pattern and pressing the edges into the bottom crust to seal.
- Finishing Touches: Trim excess dough with a paring knife, crimp edges decoratively, brush with egg wash, and optionally sprinkle coarse sugar for texture and shine.
- Baking Process: Initiate baking at 425°F (218°C) for 25 minutes, then reduce temperature to 375°F (190°C), applying a pie crust shield to protect the edges.
- Doneness Check: Continue baking 40-50 minutes until filling bubbles consistently throughout, verifying with an instant-read thermometer that the center reaches approximately 200°F (93°C).
- Cooling and Storage: Transfer pie to a cooling rack, allowing it to cool completely for at least 4 hours before slicing. Refrigerate any remaining pie, tightly covered, for up to 5 days.
Notes
- Prevent Soggy Crust: Keep pie dough cold and handle minimally to maintain flakiness and prevent gluten development.
- Moisture Management: Crush a few blueberries if the filling seems too dry to ensure proper consistency and prevent a powdery texture.
- Temperature Control: Use a baking sheet on the lower rack to catch drips and protect oven bottom, and employ a pie crust shield to prevent over-browning.
- Precise Doneness: An instant-read thermometer helps confirm the filling reaches the ideal temperature of 200°F, ensuring complete cooking and food safety.
- Prep Time: 3 hours
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg