Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 2 1/2 cups (300 g)
- Unsalted butter 1 cup (226 g), cold and cubed
- Granulated sugar 1 tbsp (for dough) + 3/4 cup (150 g) for filling
- Fine sea salt 1 tsp (for dough) + pinch for filling
- Ice water 1/2 cup (120 ml), plus 1-2 tbsp as needed
- Fresh blueberries 6 cups (about 900 g)
- Cornstarch 1/4 cup (32 g)
- Lemon zest 2 tsp and lemon juice 1 tbsp
- Ground cinnamon 1/4 tsp and vanilla extract 1/2 tsp (both optional)
- 1 large egg + 1 tbsp milk for egg wash; turbinado sugar 1-2 tbsp for topping
Do This
- 1. Make dough: mix flour, sugar, salt; cut in cold butter; add ice water until it clumps. Divide into 2 disks; chill 1 hour.
- 2. Toss filling: blueberries, 3/4 cup sugar, cornstarch, lemon zest and juice, pinch salt (plus cinnamon/vanilla if using). Rest 10 minutes.
- 3. Roll first disk to a 12-inch circle; fit into a 9-inch pie plate. Spoon in filling; mound slightly.
- 4. Roll second disk; cut 1/2- to 3/4-inch strips; weave a lattice. Trim and crimp edges.
- 5. Chill the assembled pie 15 minutes; heat oven to 425°F (220°C) with a foil-lined sheet pan on the lower rack.
- 6. Brush with egg wash; sprinkle turbinado sugar. Bake 20 minutes at 425°F, then 35-45 minutes at 375°F (190°C) until deep, syrupy bubbling.
- 7. Cool on a rack at least 3 hours before slicing so the filling sets.
Why You’ll Love This Recipe
- Jammy, sliceable blueberry filling that sets perfectly without being gummy.
- Bright lemon zest lifts the berries without overpowering their flavor.
- Golden, flaky all-butter crust with a show-stopping lattice top.
- Smart, home-cook-friendly techniques for a crisp bottom and clean slices.
Grocery List
- Produce: Fresh blueberries (6 cups), 1 lemon
- Dairy: Unsalted butter (1 cup/226 g), 1 large egg, milk (for egg wash)
- Pantry: All-purpose flour, granulated sugar, cornstarch, fine sea salt, turbinado sugar, vanilla extract (optional), ground cinnamon (optional)
Full Ingredients
All-Butter Double Crust
- All-purpose flour: 2 1/2 cups (300 g)
- Granulated sugar: 1 tbsp (12 g)
- Fine sea salt: 1 tsp (6 g)
- Unsalted butter: 1 cup (226 g), cold and cut into 1/2-inch cubes
- Ice water: 1/2 cup (120 ml), plus 1-2 tbsp as needed
Blueberry Filling
- Fresh blueberries: 6 cups (about 900 g), picked over and patted dry
- Granulated sugar: 3/4 cup (150 g)
- Cornstarch: 1/4 cup (32 g)
- Lemon zest: 2 tsp (from 1 lemon)
- Lemon juice: 1 tbsp (15 ml)
- Fine sea salt: pinch
- Optional flavorings: ground cinnamon 1/4 tsp; vanilla extract 1/2 tsp
To Finish
- Egg wash: 1 large egg beaten with 1 tbsp milk (or water)
- Turbinado sugar: 1-2 tbsp, for sparkle and crunch
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk the flour, sugar, and salt. Toss in the cold butter cubes to coat. Cut the butter into the flour with a pastry cutter or your fingertips until most pieces are pea-sized with a few larger, flat bits. Drizzle in 1/2 cup ice water while tossing with a fork. If dry flour remains, add up to 2 tbsp more water, 1 tbsp at a time, just until the dough holds together when squeezed.
Divide dough into 2 equal portions, press into 1-inch-thick disks, wrap tightly, and chill for 1 hour (or up to 2 days).
Step 2: Mix the blueberry filling
In a large bowl, whisk the sugar and cornstarch to break up any lumps. Add blueberries, lemon zest, lemon juice, and a pinch of salt (plus cinnamon and vanilla if using). Toss gently to coat. Let the mixture stand for 10 minutes to start releasing juices; toss again. This helps the cornstarch hydrate for a clean set.
Step 3: Roll the bottom crust
On a lightly floured surface, roll one dough disk into a 12-inch round, about 1/8 inch thick. Fit it into a 9-inch pie plate (preferably glass), easing the dough into the corners without stretching. Trim overhang to about 1 inch. Spoon in the blueberry filling and mound slightly in the center. Refrigerate while you prepare the lattice.
Step 4: Weave a lattice top
Roll the second dough disk to an 11- to 12-inch round. Using a sharp knife or pastry wheel, cut 8-10 strips that are 1/2 to 3/4 inch wide. Lay half the strips parallel across the pie, then weave the remaining strips perpendicular, lifting alternates to create a lattice. Trim excess, fold the bottom crust over the ends, and crimp firmly. Chill the assembled pie for 15 minutes to help it hold its shape.
Step 5: Preheat and set up for success
Place a rack in the lower third of the oven and put a foil-lined sheet pan on it to preheat (this catches drips and helps crisp the bottom crust). Heat the oven to 425°F (220°C). Brush the lattice and edges with egg wash and sprinkle with turbinado sugar.
Step 6: Bake until bubbly and golden
Bake the pie at 425°F for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking 35-45 minutes. If the edges darken too quickly, shield them with a ring of foil. The pie is done when the crust is deeply golden and the filling is bubbling thickly in the very center for at least 5 seconds.
Step 7: Cool completely for clean slices
Transfer the pie to a wire rack and cool for at least 3 hours (longer is fine). This cooling time allows the cornstarch to fully set the juices so your slices hold beautifully. Slice and serve at room temperature.
Pro Tips
- Use a glass pie plate so you can see the bottom crust and ensure it browns properly.
- Whisk sugar and cornstarch together before adding berries to prevent starchy clumps.
- For very juicy berries, increase cornstarch to 6 tbsp (48 g). For firmer berries, keep it at 1/4 cup (32 g).
- Freeze the woven lattice on a parchment-lined sheet for 5-7 minutes to make transferring and crimping easier.
- Look for slow, thick bubbles in the center to confirm the filling is fully activated and set.
Variations
- Mixed Berry Lattice: Swap 2 cups of blueberries for raspberries or blackberries; increase cornstarch to 1/3 cup (43 g) if using very juicy berries.
- Lemon-Blueberry Pop: Double the lemon zest (4 tsp total) and add a tiny pinch of ground ginger for a bright, zesty finish.
- Almond Crumb Top: Skip the lattice and top with a crumb made from 3/4 cup flour, 1/3 cup sugar, 1/3 cup sliced almonds, 1/4 tsp salt, and 6 tbsp melted butter. Bake as directed.
Storage & Make-Ahead
Store the baked pie at room temperature, loosely covered, for up to 24 hours. After that, refrigerate for up to 4 days; re-crisp slices in a 350°F (175°C) oven for 10-15 minutes. To make ahead, prepare the dough up to 2 days in advance or freeze for up to 2 months. You can also assemble the entire pie, freeze until solid, wrap well, and bake from frozen at 400°F (205°C) for 25 minutes, then 375°F (190°C) until bubbly and golden (total 75-90 minutes). A fully baked pie can be frozen up to 2 months; thaw overnight in the refrigerator and warm at 300°F (150°C) for 20-30 minutes.
Nutrition (per serving)
Approximate values: 510 calories; 24 g fat; 76 g carbohydrates; 5 g protein; 3 g fiber; 27 g sugars; 280 mg sodium.
