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Best Blueberry Pie

Blueberry Pie is a classic fruit dessert made with juicy blueberries, warm spices, and a flaky lattice crust. It bakes into a sweet, bubbling pie with a beautifully golden top.
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Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 503
Ingredients Equipment Method

Ingredients
  

  • 1 9-inch double crust homemade pie crust
  • 2 pounds about 6 cups fresh Blueberries
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 teaspoons lemon zest
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon butter cut into small squares
  • Egg Wash
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • Topping
  • 1 tablespoon coarse sugar

Equipment

  • 9-inch pie dish
  • Rolling pin
  • Mixing bowl
  • Knife or pastry cutter
  • Measuring cups and spoons
  • Pastry brush
  • Baking sheet
  • Whisk

Method
 

Prepare the Bottom Crust
  1. Roll out one chilled pie dough disk into a 12-inch circle using a rolling pin.
  2. Gently press the dough into a 9-inch pie dish, covering the bottom and sides. Avoid stretching the dough.
  3. Place the crust in the refrigerator while preparing the filling.
Make the Blueberry Filling
  1. In a large bowl, combine sugar, cornstarch, lemon zest, cinnamon, allspice, and salt.
  2. Add the blueberries and gently toss until evenly coated.
  3. Transfer the blueberry mixture into the chilled pie crust and place it back in the refrigerator.
Add the Lattice Crust
  1. Roll out the remaining pie dough and cut it into ¾-inch wide strips.
  2. Arrange five strips across the pie in parallel lines.
  3. Fold back alternating strips and place another strip perpendicular to create a lattice pattern.
  4. Continue weaving until the lattice top is complete.
  5. Trim excess dough, fold the edges under, and crimp to seal.
  6. Dot the small butter cubes over the exposed blueberry filling.
Prepare Egg Wash
  1. Whisk together the egg yolk and heavy cream.
  2. Brush the mixture over the lattice crust.
  3. Sprinkle coarse sugar on top and refrigerate the pie for 10 minutes.
Bake The Pie
  1. Preheat oven to 400°F (204°C) and place a baking sheet on the lower rack.
  2. Place the pie on the hot baking sheet and bake for 20 minutes.
  3. Reduce oven temperature to 350°F (177°C) and bake for 35–45 minutes, until the crust is golden and the filling bubbles.
  4. If the edges brown too quickly, cover them loosely with aluminum foil.
  5. Let the pie cool for 2–3 hours before slicing so the filling can set properly.