Homemade Blueberry Pie

nibbleboard.com/recipes/blueberry-pie-recipe

Ingredients

Instructions

1. Make the pie crust: Whisk flour, salt, and sugar in a large bowl. Add cold cubed butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2. Drizzle in ice water 1 tablespoon at a time, mixing with a fork after each addition, until the dough just holds together when pinched. Divide dough in half, flatten each into a disc, wrap tightly in plastic, and refrigerate for at least 1 hour or up to 2 days.
3. Make the filling: Toss blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl until evenly coated. Gently burst a few berries with a spoon to release some juice.
4. Adjust oven rack to the lower third position and preheat oven to 425°F (218°C). Place a rimmed baking sheet on the rack below to catch drips.
5. Roll out one disc of chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim overhang to about 1/2 inch. Pour blueberry filling into the crust and dot with small cubes of cold butter.
6. Roll out the second disc of dough into a 12-inch circle. Cut into strips with a pastry wheel or sharp knife. Weave strips into a lattice pattern over the filling. Fold the bottom crust overhang over the lattice edges, crimping to seal.
7. Whisk egg and milk together. Brush the lattice top and crimped edges with egg wash. Sprinkle with coarse sugar if using.
8. Bake at 425°F for 25 minutes. Reduce oven temperature to 375°F (190°C), place a pie crust shield or foil over the edges to prevent over-browning, and continue baking 40-45 minutes until the crust is deep golden brown and filling is bubbling through the lattice.
9. Remove pie from the oven and place on a cooling rack. Cool completely for at least 4 hours before slicing — the filling needs this time to set up properly.

Nutrition per Serving

Chef Tips

• I've found the filling sets up much better with BOTH flour and cornstarch — flour alone leaves it too loose, and cornstarch alone can make it slightly gummy. The combo is the sweet spot.
• Keep your butter ice-cold for the crust. I cube mine and put it back in the freezer for 10 minutes before cutting it into the flour. Visible butter chunks = flaky layers.
• Don't skip the 4-hour cooling time. I know it's torture, but if you cut into this pie warm, the filling runs everywhere. Ask me how I know.
• Frozen blueberries work in a pinch — toss them in frozen (don't thaw) and add 5-10 minutes to the bake time. The filling may be slightly looser.
• If your edges are browning too fast, tent them with strips of foil or use a pie crust shield starting around the 25-minute mark.

Storage

Cover loosely with foil or plastic wrap and store at room temperature for 1 day, or in the refrigerator for up to 5 days.