When fresh blueberries are at their summer peak, let them shine in this show-stopping blueberry dessert. The key to this fantasticfruit pie is balancing the sweetness (the sweet berries don’t need much sugar) and making sure the filling sets (more on that below). If you're worried about this summer pie having a soggy bottom crust, try this genius trick: Preheat a baking sheet in the oven before adding the pie to it. The hot pan will help crisp the pie shell and catch any juices that bubble over. (Line it with foil for easy clean up!) The only thing this summer dessert needs now? A scoop of vanilla ice cream, of course!
What is blueberry pie filling made of?
It's a simple combination of fresh blueberries, sugar, cinnamon, ginger, cornstarch, lemon zest and juice. The cornstarch helps thicken the filling while the lemon zest and juice lend balancing brightness to the pie.
How do you thicken a blueberry pie?
Cornstarch is the thickener of choice for blueberry pie. You’ll need a fair amount of it—about ¼ cup. The juices in the pie need to bubble for the cornstarch to activate, so it’s important to bake for the full time. The filling will continue to set as it cools, so don’t be tempted to cut a slice until at has cooled for least 4 hours at room temperature.
How do you make a lattice pie crust?
What looks like a fussy technique for a top crust couldn’t be easier. Top the pie with 8 strips of dough, then lay 8 more strips across them. Go over and under with each top strip, peeling back the strip underneath as needed. Crimp the ends of the strips to the edges of the bottom crust.
Is blueberry pie better cool or warm?
It depends who you ask! You don't want to slice into this pie warm or the filling could spill out, but if you love warm pie, simply reheat a slice in the microwave for a few minutes. This pie is also wonderful served at room temperature or cold from the fridge. Pie for breakfast, anyone?
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 5 hrs 35 mins
Ingredients
- 1
recipe All-Butter Pie Crust(2 crusts)
- 2/3 c.
granulated sugar
- 1/4 c.
cornstarch
- 1/2 tsp.
kosher salt
- 1/2 tsp.
cinnamon
- 1/4 tsp.
ground ginger
- 6 c.
fresh blueberries (about 2 lb.)
- 2 Tbsp.
lemon juice
- 2 tsp.
lemon zest
- 1
large egg
- 2 Tbsp.
turbinado sugar
Directions
- Step1Preheat the oven to 375°F. Place a foil-lined rimmed baking sheet on the center rack of the oven to preheat.
- Step2On a floured surface, roll out 1 piece of dough into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's too moist.) Carefully lift the dough and place in a 9-inch pie pan (not deep dish); gently press against the sides of the pan. Trim excess overhanging dough at the edge of the pie plate.
- Step3Stir together the sugar, cornstarch, salt, cinnamon, and ground ginger in a large bowl until evenly combined. Add the blueberries, lemon juice, and lemon zest. Toss until evenly coated. Pour the fruit mixture into the pie crust.
- Step4On a floured surface, roll out the other piece of dough into a 12-inch round. Cut into 16 (¾-inch-wide) strips. Arrange 8 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 8 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Press with a fork all around the edge of the pie crust to crimp.
- Step5In a small bowl, whisk the egg and 1 tablespoon of water with a fork. Brush the dough lightly with the egg wash and sprinkle with the turbinado sugar.
- Step6Bake the pie until the filling is bubbly and thickened in the middle of the pie, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the pie with foil if the crust is getting too dark after 45 minutes.) Allow the pie to cool to room temperature before slicing, about 4 hours.
Tip:The pie dough can be made up to 2 days in advance and stored in the fridge or frozen for up to 1 month. Thaw in the refrigerator overnight before using.
Recipe bySloane Layton
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
