Hamdi Saidani This blueberry pie is made with fresh summer blueberries, cornstarch, lemon, and a buttery lattice crust. The filling bakes up thick and glossy, sweet but not too sweet. It takes about 5 hours 35 minutes with cooling and feeds 8 to 10.
The trick to a crisp bottom crust is preheating a baking sheet in the oven before the pie goes in. The hot pan starts cooking the base right away so it doesn’t turn soggy, and it catches any juice that bubbles over. Line it with foil for easy cleanup.
The filling uses about 1/4 cup of cornstarch to set up thick. The juices need to bubble in the oven for it to activate, so bake the pie the full time even if the crust looks done early. It keeps setting as it cools, so wait at least 4 hours before you slice it.
Pioneer Woman Blueberry Pie
Description
This blueberry pie layers a thick, lemony fresh blueberry filling under a woven lattice crust, baked until bubbling and set. Best at room temperature.
Ingredients
Instructions
- Preheat the oven to 375°F. Place a foil-lined rimmed baking sheet on the center rack to preheat.
On a floured surface, roll one piece of dough into a 12-inch round, working from the center out. Carefully lift it into a 9-inch pie pan (not deep dish) and press it gently against the sides. Trim the overhanging dough at the edge. - Stir the sugar, cornstarch, salt, cinnamon, and ginger together in a large bowl until evenly combined. Add the blueberries, lemon juice, and lemon zest, and toss until evenly coated. Pour the filling into the crust.
- Roll the other piece of dough into a 12-inch round and cut it into 16 strips, 3/4 inch wide. Lay 8 strips in parallel rows over the filling. Working one at a time, weave the remaining 8 strips perpendicular, going over and under to form a lattice. Trim the ends and press them against the bottom crust, then crimp the edge with a fork.
- Whisk the egg with 1 tablespoon of water. Brush it lightly over the dough and sprinkle with the turbinado sugar.
- Bake until the filling is bubbly and thickened in the center, 1 hour 15 minutes to 1 hour 25 minutes. Cover with foil if the crust darkens too fast after 45 minutes. Let the pie cool to room temperature before slicing, about 4 hours.
FAQs
Why do I preheat a baking sheet in the oven?
The hot pan starts crisping the bottom crust the moment the pie goes in, so it doesn’t go soggy under the wet filling. It also catches any filling that bubbles over the edge. Line it with foil to save yourself the cleanup.
How do I thicken the blueberry filling?
Cornstarch does it, about 1/4 cup for 6 cups of berries. The juices have to bubble in the oven for the cornstarch to activate, so bake the pie the full time even if the top already looks golden.
Why does the pie need to cool for 4 hours?
The filling sets as it cools, not in the oven. Slice into it warm and the filling spills out instead of holding its shape. A full 4 hours at room temperature gives you clean wedges.
What pie crust should I use?
You need a double crust, one for the bottom and one for the lattice. A homemade all-butter crust holds up best under the juicy filling. Use my Pioneer Woman Pie Crust or a store-bought double crust when you’re short on time.
Can I use other fruit in this pie?
Yes. The cornstarch and lemon method works for most berries and stone fruit, though you may need to adjust the sugar. For another fruit pie with the same lattice top and long cool, try my Pioneer Woman Blackberry Pie
