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–+ servings

Homemade Blueberry Pie Recipe (That is not Runny!)

Fresh berries inside a buttery, flaky crust that won't fall apart when you slice it!
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

The Crust

  • 3 cups all purpose flour
  • 2 Tbsp. sugar
  • 2 sticks cold unsalted butter
  • 5 large eggs
  • 1 tsp. salt
  • 2 tsp. lemon juice
  • zest of 1 lemon
  • 2 Tbsp. turbinado sugar

The Filling

  • 6 cups blueberries
  • 2/3 cup sugar
  • 6 Tbsp. cornstarch
  • 1/4 cup lemon juice
  • 1 1/2 tsp. cinnamon

Instructions
 

  • Combine all of the filling ingredients in a large bowl. Mix well. Transfer to a colander and let the juices drain while you make the crust.
  • Make the pie crust: In a large bowl, whisk together the flour, sugar and salt. Cut the butter into cubes. Using a pastry blender or your hands, work the butter into the dry ingredients until the mixture resembles coarse sand.
    Stir in 4 eggs and lemon juice. Divide dough in half and form into two discs. Wrap with plastic wrap and refrigerate at least 30 minutes.
  • Preheat oven to 400 degrees. Unwrap the dough and roll out onto a floured surface. Roll until the dough is 1/4 inch thick. Coat a 9" glass pie pan with nonstick cooking spray. Transfer the crust to the greased pie plate and press gently, on the bottom and up the sides. Leave the overhang for now.
  • Use a fork to prick all over the bottom of the crust. Pour the filling into the bottom crust. Roll out the top crust to a 1/4 inch thickness and place carefully over the pie filling. Crimp the top and bottom crusts together using your fingers or a fork. Trim the excess dough. Cut small slits in the top to allow air to escape.
  • To make lattice crust:
    Follow step 3.
    Roll out the top crust to a 1/4" thickness. Cut the dough into long strips. Lay out parallel strips of dough over the pie filling, leaving about 1/2" of space between them. Now, fold back every other strip half way. Lay one strip of dough perpendicular to the others. Unfold the strips that were folded back.
    Now, take the strips that are underneath the perpendicular strip and fold them back. Lay another perpendicular strip of dough, and fold the other strips back down over it.
    Repeat this process until all perpendicular strips are laid down. Crimp the edges of the pie together using your fingers or a fork. Trim the excess dough.
  • Beat the remaining egg. In a small bowl, combine the lemon zest and turbinado sugar. Using a pastry brush, brush the top of the pie with the egg wash and sprinkle generously with the lemon-sugar. Bake 40 minutes, until golden brown. Allow to cool at room temperature on a wire rack before serving.
Keyword blueberry, dessert, pie
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