Recipe – Classic Blueberry Pie

There is something so soothing and satisfying about making a classic blueberry pie from scratch. From collecting the ingredients to getting your hands covered in pie dough, baking a classic blueberry pie with a flaky crust and a juicy, flavorful blueberry filling is definitely every cook’s delight.

Touted as the best summer dessert, the blueberry pie is a staple in many families, often served at family reunions, casual get-togethers, and holiday parties.

Want to learn how to make this quintessential summer food from scratch? Here’s a classic blueberry pie recipe to help you bake the most delicious pie that everyone will love. It is a simple, no-frills recipe.

Basic Recipe Information

• Approximate prep time: 45 Minutes
• Approximate Cooking time:  1 Hour
• Total Time: 1 Hour 45 Minutes
• Servings: Sliced to serve 8 People

Required Equipment

• Mixing bowl
• Pastry blender
• Pastry cutter/fork
• Plastic wrap
• 9 inch Pie Dish
• Knife/Pastry Wheel/Pizza Cutter
• Pastry Brush
• Rolling pin
• Refrigerator
• ·    Oven

Ingredients

For The Pie Crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening, chilled
• 4 tablespoon butter cut into small pieces (or margarine), if desired
• 4 tablespoons ice-cold water

For The Filling

• 6 (890g) cups fresh blueberries, washed and dried
• 1/2 teaspoon ground cinnamon, if desired
• 1/2 tablespoon lemon zest
• 3 to 4 tablespoons cornstarch
• 2/3 cup (135g) to 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 large egg york whisked
• 1 tablespoon (15ml) milk (or water) for the glaze
• 1 tablespoon heavy cream
• Optional — coarse sugar for garnish

Preparation Directions

• Mix flour and salt in a medium bowl and add chilled butter cubes. Cut in pea-sized shortening particles using a pastry blender.
• Toss the butter, shortening, flour, and salt into the bowl. Mix using a pastry cutter/ fork, mix, while adding water, 1teaspoon at a time, until all the flour is fully moistened. Add a few teaspoons of water if necessary.
• Gather the dough into two equal balls, wrap in a plastic wrap and refrigerate for about 45 minutes until firm. This allows the dough to be pliable and for the shortening to become firm to be flaky when cooked.
• Remove one of the dough balls, roll it into a 13-inch circle, and spread it on the pie dish. Refrigerate to take shape as you make the pie filling.
• In a large bowl, stir sugar, salt, cornstarch, lemon zest, lemon juice, and cinnamon. Add blueberries and gently toss to combine.
• Transfer the pie filling to the prepared pie crust and continue refrigerating.
• Remove the other chilled ball from the fridge and roll it into a 12-inch circle. Using a pastry wheel/pizza cutter/knife, cut into 10-12 equal strips. Carefully weave in the strips over and under each other to form a lattice. .
• Remove the crust from the fridge and place the woven lattice crust on top of it, pinching in the edges to seal.
• Place butter pieces over the open areas of the lattice.
• Whisk the egg york, milk, and heavy cream, and then brush the wash over the lattice pie dough.
• Sprinkle coarse sugar over crust to your preference and refrigerate the pie for 20 minutes or freeze for 5 minutes before baking.
• Preheat the oven at 425⁰ F/220⁰ C. Place an oven rack on the lower end of the oven and cover it with a baking sheet to catch any drips from the baking pie
• Bake the chilled pie on the rack for 20 minutes, then reduce the heat to 350⁰ F/175⁰ C and continue baking for about 40-50 minutes or until the crust turns golden brown and the filling starts to bubble (for at least 5 minutes) to ensure that it thickens on cooling. To avoid the crust from browning too much, you can cover the pie with aluminum foil until the pie is cooked
• Cool the pie for about 2 to 3 hours before serving to keep the filling from being runny.

How To Serve/Plate And Garnish

• Slice the pie into 8 pieces, serve it with your favorite ice cream, whipped cream, or just enjoy it plain.
• Optional: You can garnish it with coarse sugar.
• To store the pie, cover it and place it on the counter for up to 4 days. Then, you can refrigerate for another 3 days afterward.