Blueberry Pie

5 from 1 vote

The filling for this blueberry pie is perfect. It's a delicious combination of sweet and tart and the slices hold their shape beautifully as the pie is served. The crust is my favorite homemade all-butter crust that you'll absolutely enjoy.

Prep Time45

Cook Time50

Chilling & Cooling4

Total Time5 35

Course: Dessert

Cuisine: American

Servings:

Calories: 476kcal

Author: Cheryl Norris

Ingredients

Pie Dough

2 1/2 cups (380 grams) unbleached all-purpose flour
2 tablespoon (25 grams) granulated sugar
1/2 teaspoon kosher salt
20 tablespoons (284 grams) cold unsalted butter cubed
1/2 cup ice-cold water or more if required.
1 teaspoon lemon juice

Blueberry Pie Filling

6 cups (900 grams) fresh blueberries washed and dried
1 teaspoon lemon zest
2 tablespoons fresh squeezed lemon juice
1 cup (200 grams) granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
5 tablespoons (38 grams) finely ground tapioca flour Bob's Red Mill preferred

Egg Wash

1 large egg
1 teaspoon water

Topping

2 teaspoons raw sugar

Instructions

Make the Pie Dough

Put the flour, sugar, and salt in a bowl and stir to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the butter pieces are about the size of lima beans.
Combine the ice-cold water and the lemon juice. Add the ice water and use a rubber spatula to toss together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become overdeveloped and tough.
Shape the dough into disk 1-inch thick. Wrap the disk in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days and frozen for up to 2 months.
Refrigerate the prepared dough for at least 45 minutes

Assemble the Pie

Place the blueberries in a large bowl, sprinkle with the lemon juice, and zest the lemon directly into the blueberries. Gently toss with a large spoon without breaking the berries. Combine 3/4 cup of the sugar, tapioca, and the salt and whisk together. Add these ingredients to the blueberries and gently fold the sugar mixture into the blueberries. Taste the berries and decide based on taste if you want to add the remaining 1/4 cup sugar.
Let the blueberries sit for 15 minutes so the sugar and tapioca dissolve in the blueberries.
Start immediately on the pie dough. This recipe calls for a lattice crust. Roll out one piece of the dough into a 12-inch circle. Cut the circle into 10 even strips. Place the strips in the refrigerator. Roll out the second piece into a 12-inch circle and place it in the pie plate. Fill the dough with the blueberry filling.
Remove the dough strips from the refrigerator. Lay 5 strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends.
Fold every other strip all the way back so they’re almost falling off of the pie. Lay one of the 5 unused strips perpendicular on top. Unfold the vertical strips back so they lay over the perpendicular strip. You have 4 strips left.
Fold the other vertical strips back. Lay one of the 4 unused strips perpendicular on top. Unfold the vertical strips back so they lay over the perpendicular strip. You’re now beginning to see the woven pattern.
Repeat with last 3 strips, weaving the strips over and under one another.
Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust. Refrigerate the pie for 45 minutes.

Baking the Pie

Preheat the oven to 400°F. Place a half baking sheet in the oven lined with parchment paper. Baking the pie on a baking sheet will catch any pie juices that bubble over. Baking it on a hot baking sheet will ensure that the bottom of the pie dough browns.
Whisk the egg and water together to make the egg wash. Brush the dough with egg wash and sprinkle with a little coarse sugar. The addition of the sugar creates a nice crunch.
Bake the pie at 400°F for 20 minutes rotating the pie half way through the baking time. Reduce the oven temperature to 350°F and bake the pie for another 30-35 minutes until the crust is golden brown and the fruit juices are bubbly.
Remove the pie from the oven. Place it on a wire rack and allow to cool for at least 3 hours before serving.

Storing the Pie

The pie can sit a room temperature for 2 days (and for 1 day if the weather is hot and humid). Store the pie in the refrigerator for up to a week.

Notes

Tapioca Flour: I love tapioca flour as a thickener because it helps create a clear filling. If you can’t get tapioca flour, use an equal amount of cornstarch.

Taste the Fruit: Blueberries like any fruit can vary in sweetness. Make sure to taste the fruit before adding anything to it to help determine the final amount of sugar. The amount of sugar can be adjusted according to your taste.

Serving the Pie: If you want absolutely clean cuts when you serve the pie, refrigerate the pie overnight. This step will help the pie filling completely set the and the fruit will stay in place when the pie is cut.

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