Blueberry Pie

This classic, deep-dish blueberry pie features a perfectly set, spiced berry filling wrapped in a flaky, golden-brown lattice crust.

Ingredients

The Filling & Crust

• 1 (9-inch) double-crust pie dough (divided)
• 2 lbs (6 cups) fresh blueberries
• ⅔ cup granulated sugar
• ¼ cup cornstarch
• 2 tsp lemon zest
• ⅛ tsp each: ground cinnamon, ground allspice, and fine sea salt
• 1 tbsp butter, cubed

The Topping

• 1 egg yolk + 1 tbsp heavy cream (whisked for egg wash)
• 1 tbsp coarse sugar

Step-by-Step Instructions

1. Prepare the Bottom Crust

1. Roll: Roll out half of your chilled pie dough into a 12-inch circle.
2. Line & Chill: Press the dough gently into a 9-inch pie dish without stretching it. Leave the edges untrimmed, and place the dish in the fridge to chill.

2. Mix & Fill

1. Toss: In a large bowl, whisk together the sugar, cornstarch, lemon zest, cinnamon, allspice, and salt. Add the blueberries and toss gently to coat.
2. Fill: Transfer the berry mixture into your chilled pie shell, then pop the pie back into the fridge.

3. Build the Lattice Top

1. Cut Strips: Roll out the remaining dough and cut it into 3/4 iinch wide strips.
2. Weave: Lay 5 parallel strips over the pie. Weave a lattice pattern by alternatingly folding back every other strip and placing perpendicular strips across them.
3. Crimp & Decorate: Trim excess dough to 1 inch from the edge. Fold the edges under themselves to create a thick border, then crimp. Dot the exposed filling with the small butter cubes.
4. Finish: Brush the dough with the egg wash and sprinkle with coarse sugar. Refrigerate the assembled pie for 10 minutes.

4. Bake to Perfection

1. Preheat: Place a baking sheet on a rack in the lower third of your oven and preheat to 400°F.
2. Bake
   1. Place the pie directly onto the preheated baking sheet. Bake for 20 minutes.
   2. Lower the oven temperature to 350°F and bake for another 35 to 45 minutes. The pie is done when the crust is golden and the filling bubbles heavily in the center. (Cover edges with foil if they start to brown too quickly).

Important Tip: Let the pie cool completely on a wire rack for 2 to 3 hours before slicing. This allows the cornstarch to work its magic so the filling sets up beautifully instead of running.