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The BEST Blueberry Pie
Juicy blueberry filling that's perfectly sweet in the flakiest homemade all-butter pastry!
Ingredients
1 x recipe for Flaky Pie Crust
Blueberry Filling:
- 1 ½ lbs (680g) frozen blueberries (about 6 cups)
- ½ cup (100g) granulated sugar
- 1 tablespoon (9g) all purpose flour
- 3 tablespoon (24g) corn starch
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon lemon zest (optional)
- ⅛ teaspoon ground cardamom
- pinch of freshy grated nutmeg
For topping:
- 1 large egg
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Follow my recipe here for How To Make Pie Crust.
- Shape the dough. Lay a large piece of plastic on the counter and place the dough on top. If some shaggy bits fall off, place them on top and pile them onto the dough. Bring the sides of the plastic up and over the dough and use it to squeeze the dough together again.
- Chill the dough. Wrap it firmly and refrigerate for at least 2 hours or over night.
- Roll out the dough. Cut the dough into two portions so it is almost in half with one portion slightly larger than the other. Place the smaller portion back in the fridge. Dust a work surface lightly with flour and roll the larger portion of dough out into a circle with ⅛-inch thickness. This will be your bottom crust. Rotate the dough and add more flour as necessary to prevent sticking. Transfer dough to a deep 8x2-inch round glass baking dish and fit it into the base and up the sides, letting excess hang over the edges. Place it in the fridge while you roll out the top crust.
- Grab the other portion of dough and roll it out in the same way to a 12 to 13-inch circle. Transfer it to a parchment-lined baking sheet and keep refrigerated until needed.
- Make the filling. Combine blueberries with sugar, flour, corn starch, lemon juice, lemon zest (if you're using it), cardamom and nutmeg in a large bowl. Toss everything together with a wide spatula until the berries are nicely coated.
- Fill the pie. Spoon blueberry mixture into chilled pie crust base, tucking them in gently to fill all the spaces (this will prevent your pie from shrinking too much as it cools). Take the chilled top crust from the fridge and drape it over the filling. It may be quite firm if it has been in the fridge for a while, but it will soften up quickly. Press the edges together to seal the top and bottom crust. Trim excess dough so there is about an inch border and then roll it under itself to create a thick edge crust.
- Place the pie in the fridge or freezer for 10-20 minutes while you preheat the oven to 425°F.
- Bake the pie. Beat egg in a small bowl so it is runny and well blended and lightly brush the top and edges of the chilled pie with egg wash. Sprinkle liberally with sugar. Place pie on a rimmed baking sheet (to catch any juices that may leak out) and bake for 20 minutes. Reduce oven temperature to 350°F and bake for 45-55 minutes longer until pastry is nicely browned and juices have been bubbling for at least 5 minutes. You can cover the edges with a pie shield or use strips of folded aluminum foil (see photo in the article above) to loosely cover the edge crust if the pie is browning too quickly after about 30 minutes. Transfer pie to a wire rack and let cool for at least 2 hours before slicing to let the juices cool and thicken.
