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Baking & Dessert · Dessert

Blueberry Pie

Chef Biscuit

A classic homemade blueberry pie with a flaky lattice crust and a bright, jammy blueberry filling.

Prep time
30 minutes
Cook time
55 minutes
Total time
2 hours 25 minutes
Servings
8 slices
Chef Biscuit presenting Blueberry Pie

Ingredients

  • 2 1/2 cups all-purpose flour (300 g)
  • 1 cup cold unsalted butter, cubed (226 g)
  • 1 tsp salt
  • 1 Tbsp granulated sugar
  • 6–8 Tbsp ice water
  • 5 cups fresh blueberries (about 750 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/4 cup cornstarch (32 g)
  • 1 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 large egg
  • 1 Tbsp milk
  • Coarse sugar, for sprinkling (optional)

Directions

  1. Combine the flour, salt, and 1 Tbsp sugar in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  2. Add the ice water, 1 Tbsp at a time, mixing until the dough just holds together.
  3. Divide the dough into two discs, wrap tightly, and refrigerate for at least 30 minutes.
  4. In a large bowl, gently toss the blueberries with 3/4 cup sugar, cornstarch, lemon juice, lemon zest, vanilla, and cinnamon until evenly coated.
  5. Preheat the oven to 425°F (220°C).
  6. Roll out one disc of chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer it to the dish and gently press it into place.
  7. Pour the blueberry filling into the pie crust, spreading it evenly.
  8. Roll out the second disc of dough and cut it into long strips. Arrange the strips in a lattice pattern over the blueberry filling, then trim and crimp the edges.
  9. Whisk the egg with the milk and brush the lattice crust with the egg wash. Sprinkle with coarse sugar if desired.
  10. Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 35–40 minutes, until the crust is deeply golden and the blueberry filling is bubbling. Cover the edges with foil if they brown too quickly.
  11. Allow the pie to cool for at least 1 hour before slicing so the filling can thicken.
  12. Slice and serve, optionally with a scoop of vanilla ice cream.