Dessert: United States – Blueberry Pie

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 4 hrs

Total 5 hrs 25 min

Ingredients

2 refrigerated 9-inch pie crusts, thawed
6 cups (900 g) fresh blueberries
3 / 4 cup (150 g) granulated sugar
1 / 4 cup (30 g) cornstarch (use 1 / 3 cup (40 g) if berries are very juicy or frozen)
1 tbsp (15 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 / 2 tsp ground cinnamon (optional)
1 / 8 tsp fine salt
2 tbsp (30 g) unsalted butter, cut into small pieces
1 large egg, beaten with 1 tbsp (15 ml) water (egg wash)
1 tbsp coarse sugar or granulated sugar, for sprinkling

Instructions

Preheat the oven to 425°F (220°C). Place a foil-lined baking sheet on the middle rack to catch drips.
Make the filling: In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt until evenly coated. If using frozen berries, do not thaw; add an extra 1 tablespoon cornstarch.
Fit one pie crust into a 9-inch pie plate, letting excess hang over the edge. Spoon the blueberry filling into the crust and dot the top evenly with the butter pieces.
Create the lattice: Unroll the second crust and cut it into 1/2- to 3/4-inch wide strips. Lay half the strips across the pie in one direction. Weave the remaining strips perpendicular to form a lattice.
Trim excess dough, then fold and crimp the edges to seal. Brush the lattice and edges with egg wash and sprinkle with coarse sugar.
Bake at 425°F for 20 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and continue baking 35–45 minutes, until the crust is deep golden and the filling is bubbling in the center. Tent the edges with foil if they brown too quickly.
Transfer the pie to a wire rack and cool completely, at least 4 hours, to allow the filling to set.
Slice and serve on its own or with vanilla ice cream. Store leftovers covered at room temperature for 1 day or refrigerated for up to 4 days.