Ingredients
- 2 homemade pie crusts for a 9-inch pie
- Extra flour for rolling dough
- 6 cups fresh blueberries
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cold unsalted butter, cubed
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional)
Instructions
- Prepare and chill pie crust dough for at least 2 hours.
- In a large bowl, mix blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest until evenly combined.
- Preheat oven to 425°F (218°C) and place a baking sheet on the lower rack.
- Roll out one dough disc and fit it into a 9-inch pie dish.
- Pour blueberry filling into the crust and dot with cubed butter.
- Roll out second dough disc and cut into strips for a lattice top or cover fully if preferred.
- Arrange lattice strips over filling and crimp edges to seal.
- Mix egg and milk to make egg wash, then brush over crust and sprinkle with coarse sugar if desired.
- Bake at 425°F for 25 minutes.
- Reduce temperature to 375°F (190°C), cover edges with foil, and bake 40–50 more minutes until filling is bubbling.
- Cool pie completely for at least 4 hours before slicing.
Notes
- Do not slice before cooling fully to ensure filling sets properly.
- Frozen blueberries can be used without thawing but may require longer baking.
- Use foil or pie shield to prevent crust edges from burning.
- Both flour and cornstarch help create a stable, sliceable filling.
- Pie can be made a day ahead for better flavor and texture.
- Lattice crust can be replaced with crumble or full top crust.
- Prep Time: 3 hours
- Cook Time: 70–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
