Homemade Blueberry Pie Classic (Printable Recipe)

Golden crust surrounds juicy blueberries, lightly spiced and zesty with lemon, finished with a classic lattice top.

# Ingredients You'll Need:

→ Pie Crust

01 - 300 g all-purpose flour
02 - 115 g unsalted butter, chilled and cubed
03 - 70 g vegetable shortening, chilled and cubed
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar
06 - 90–120 ml ice water

→ Blueberry Filling

07 - 900 g fresh blueberries, rinsed and patted dry
08 - 133 g granulated sugar
09 - 15 g cornstarch
10 - 20 g all-purpose flour
11 - 1 teaspoon ground cinnamon
12 - 1 lemon, zest and 2 tablespoons fresh juice
13 - 30 g unsalted butter, cubed, for dotting

→ Topping

14 - 1 large egg
15 - 15 ml whole milk
16 - 1 tablespoon coarse sugar (optional, for sprinkling)

# Steps to Follow:

01 - Combine flour, salt, and sugar in a large bowl. Add butter and shortening, then cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Divide dough in half, shape into discs, wrap, and chill for at least 2 hours.
02 - On a floured surface, roll out one disc of dough to a 30 cm circle. Gently transfer to a 23 cm pie dish. Trim edges, leaving a small overhang. Refrigerate while preparing the filling.
03 - In a large bowl, combine blueberries, sugar, cornstarch, flour, cinnamon, lemon zest, and lemon juice. Toss thoroughly, pressing several berries to help absorb dry ingredients until fully moistened.
04 - Pour the blueberry filling into the prepared crust, spreading evenly. Dot the surface with cubed butter.
05 - Roll out the second dough disc to a 30 cm circle. Cut into strips for a lattice or leave whole for a solid top. Arrange lattice strips over filling or cover fully, trimming excess, and crimp edges as desired.
06 - Beat the egg with milk and brush the mixture over the top crust. Optionally, sprinkle with coarse sugar for extra crunch.
07 - Place the assembled pie in the refrigerator for 15–20 minutes to ensure a cold dough before baking.
08 - Preheat the oven to 218°C. Place a lined baking sheet on the rack below the pie to catch drips. Bake the pie at 218°C for 25 minutes. Reduce the temperature to 190°C, protect crust edges with a pie shield or foil, and continue baking for 50–55 minutes, until the filling is bubbling and the crust is deep golden brown.
09 - Transfer the pie to a wire rack and cool at room temperature for at least 4 hours to allow the filling to set before slicing.

# Extra Tips:

01 - For optimal texture, chill the shaped dough for a minimum of 2 hours and avoid slicing while warm for a clean set filling.
02 - Shortening and butter together create a crust with superior flakiness and tenderness.
03 - Blueberry filling benefits from the combined thickening power of flour and cornstarch.
04 - Lining the lower oven rack with a baking sheet prevents juices from burning on the oven floor.

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