Blueberry Pie

A flaky double crust surrounds a bright blueberry filling that slices cleanly after a full cool on the rack.

400 min

8 slices

Golden lattice blueberry pie with one clean slice showing the deep blue filling.

Ingredients

2 1/2 cups all-purpose flour

1 1/4 tsp fine salt

1 cup unsalted butter, cold and cut into small cubes

6 tbsp ice water

3/4 cup granulated sugar

1 medium lemon, zested and juiced

1/4 tsp ground cinnamon

1 large egg

1 tbsp water for egg wash

1 tbsp coarse sugar

Equipment

Large mixing bowl · Rolling pin · 9-inch pie plate · Rimmed baking sheet · Wire cooling rack · Pastry brush

Check the center

Look for thick bubbles breaking through the filling near the center; browning at the edge alone does not show that the starch has set.

Cool fully

Bake the pie ahead and leave it on the rack until completely cool for neat slices; serve at room temperature.

Make the pastry

01. Whisk flour with 1 tsp salt and cut in cold butter until pea-size pieces and flakes remain.

02. Add ice water a tablespoon at a time until the dough holds when squeezed; avoid working it smooth.

03. Divide into two disks, making the base disk larger, wrap, and chill 45 minutes to firm the butter.

Mix and assemble

04. Heat the oven to 425 F; toss the berries with sugar, lemon, cinnamon, and salt. If using 6 cups frozen berries, thaw and drain them; substitute 3 tbsp instant tapioca for 1/4 cup cornstarch.

05. Roll the base into a 12-inch round and fit it into a 9-inch plate without stretching the pastry.

Fill and chill

06. Add the berry mixture, weave and crimp the lattice, then brush with egg wash and sprinkle with coarse sugar.

07. Chill the assembled pie for 15 minutes so the pastry firms before baking.

Bake and cool

08. Bake at 425 F for 20 minutes, until the crust begins to brown and juices bubble at the vents.

09. Reduce to 375 F and bake for 40 minutes; tent the rim if it darkens before the center bubbles.

10. Cool on a rack for 4 hours before slicing so the berry juices thicken and the wedges hold their shape.