Homemade Blueberry Pie Classic (Print-Friendly Version)

Golden crust and juicy blueberries spiced with lemon, topped with a classic lattice crust.

# What 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 - Zest and 2 tablespoons juice of 1 lemon
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)

# How to Make It:

01 - Combine flour, salt, and sugar in a large bowl. Add butter and shortening; cut in until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough forms. Divide into two discs, wrap, and chill at least 2 hours.
02 - On a floured surface, roll out one dough disc to 30 cm diameter. Transfer to 23 cm pie dish, trim edges leaving a small overhang. Refrigerate while preparing filling.
03 - In a large bowl, toss blueberries with sugar, cornstarch, flour, cinnamon, lemon zest, and juice. Press some berries to absorb dry ingredients evenly.
04 - Pour filling into crust, spread evenly, and dot with cubed butter.
05 - Roll out second dough disc to 30 cm. Cut into strips for lattice or leave whole for solid top. Arrange over filling, trim excess, and crimp edges.
06 - Beat egg with milk and brush over top crust. Optionally sprinkle with coarse sugar.
07 - Refrigerate assembled pie for 15–20 minutes to ensure cold dough before baking.
08 - Preheat oven to 218°C. Place lined baking sheet below pie. Bake 25 minutes at 218°C, then reduce to 190°C, shield crust edges, and bake 50–55 minutes until filling bubbles and crust is golden brown.
09 - Transfer pie to wire rack and cool at room temperature at least 4 hours to set filling before slicing.

# Additional Tips:

01 - Chill dough discs for at least 2 hours to improve texture and prevent shrinking.
02 - Combine butter and shortening for a flaky and tender crust.
03 - Use both flour and cornstarch in filling for optimal thickness.
04 - Place a baking sheet on lower oven rack to catch drips and prevent burning.

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