Homemade Blueberry Pie
This old-fashioned blueberry pie is made with fresh blueberries and is baked in a flaky pie crust. A homemade blueberry pie with a lattice crust is one of my favorite summer desserts.
Servings: 10 slices
Ingredients
Blueberry Pie Crust (makes two 9” or 10” deep dish crusts)
- 3 cups all purpose flour
- 3/4 tsp salt
- 1 cup unsalted butter, cold and cubed
- 7-10 Tbsp ice water
Blueberry Filling:
- 6 cups fresh blueberries
- 3/4 cup granulated sugar*
- 1/3 cup all purpose flour
- 2 Tbsp cornstarch
- 2 1/2 tsp orange zest*
- 2 Tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 Tbsp unsalted butter, cold and cubed
Topping:
- 1 egg
- 2 Tbsp water
- raw sugar, optional
Instructions
Crust:
- Mix flour and salt together. Using a pastry cutter, fork, or a standing mixer on low, cut butter into the flour, mixing until the mixture looks like coarse crumbs (the butter pieces should be about pea sized at this stage).
- Add in ice water, 1 Tbsp at a time, until the dough just comes together (I used approx. 9 Tbsp).
- Turn dough out onto a floured surface and form the dough into 2 balls. Flatten each into a disc shape and wrap in plastic.
- Chill for at least 30 minutes.
Filling
- Preheat oven to 400 degrees and set out your 9” or 10” deep dish pie plate.
- In a large bowl, mix blueberries, granulated sugar, all purpose flour, cornstarch, ornage zest, heavy whipping cream, almond extract, and vanilla extract together.
- Set aside.
Assembly
- On a floured surface, roll out 1 pie dough disc into a large circle, about 1/4” thick.
- Loosely wrap pie dough around your rolling pin and transfer the dough to your pie plate. Gently unwrap the dough and place it in your pie dish.
- Cut off any excess pie dough, leaving about 1/2” of dough overhang (this helps you form a crimped pie edge).
- Pour half of the blueberry filling into the pie dough. Place the butter cubes in the filling, evenly spaced apart. Then pour the rest of the filling on top of the pie.
- Roll out the other pie dough disc into a large circle, about 1/4” thick. Cut the dough into 10 slices (if you can’t get 10 slices from the first roll out, take the scraps of dough and re-roll the dough in a circle and cut more slices).
- Arrange dough slices into a woven pattern (I place 5 slices on the pie first, then weave the remaining 5 slices of dough until I have a woven lattice crust).
- Tuck the edges of pie dough, including the lattice slices, underneath the bottom crust. Using a fork or your thumb and knuckles, crimp the edges of the dough.
- Beat egg and water together, then brush on top of the pie. This will give the pie a golden brown hue as it bakes. Sprinkle with raw sugar, if desired.
- Bake at 400 degrees for 20 minutes.
- Reduce heat to 375 degrees and bake for another 45-50 minutes, or until the blueberry filling is bubbling. Cover the edges of the pie with a pie shield to keep them from burning (I keep it uncovered for the first 20 minutes, then place the pie shield on the pie for the remaining cook time).
- Allow to cool for 3 hours at room temperature before slicing.
- Store leftovers in the fridge.
- Enjoy!
Notes
Notes:
*You can use anywhere from 2/3 cup - 1 1/4 cups of granulated sugar, depending upon how sweet your blueberries are. My blueberries were very sweet and 3/4 cup of sugar was perfect for me. You can add more or less according to your taste preferences.
*You can use anywhere from 2 tsp - 1 Tbsp of orange zest, depending upon your taste preference.
*You can use anywhere from 2/3 cup - 1 1/4 cups of granulated sugar, depending upon how sweet your blueberries are. My blueberries were very sweet and 3/4 cup of sugar was perfect for me. You can add more or less according to your taste preferences.
*You can use anywhere from 2 tsp - 1 Tbsp of orange zest, depending upon your taste preference.