Blueberry Pie Recipe

Combine dry ingredients

In a large bowl or the bowl of a food processor, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon sugar and 1/2 teaspoon kosher salt until evenly distributed.

Cut in fats

If using a bowl and pastry cutter or fingers: add 1 cup cold cubed unsalted butter and 1/4 cup cold vegetable shortening to the flour. Work quickly, cutting and pressing the fats into the flour until mixture resembles coarse peas with some pea-sized butter pieces remaining (about 8–12 strokes). If using a food processor: pulse 6–8 times until similar texture forms. Keep everything cold.

Add ice water

Sprinkle 6 tablespoons ice water over the mixture, 1 tablespoon at a time, tossing gently with a fork after each addition. Add just enough so the dough holds together when pinched; you may not need all the water. Avoid overworking.

Form and chill

Turn dough onto a lightly floured surface and gently gather into two discs (one slightly larger for the bottom). Flatten each into a 1-inch-thick disk, wrap tightly in plastic, and chill in the refrigerator at least 1 hour (or up to 2 days).

Roll out

On a lightly floured surface, roll the larger disc into a 12-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch deep-dish pie plate, easing it into the dish without stretching. Trim the overhang to about 1/2 inch.

Prepare top crust

Roll the second disc to a 12-inch circle for a full top crust or cut into strips for a lattice. Chill briefly on a parchment-lined sheet while preparing filling. Keep egg wash (1 beaten egg) on hand if glazing.

Preheat oven

Preheat the oven to 400°F (200°C) with a rack in the lower-middle position.

Mix filling

In a large bowl, combine 6 cups fresh blueberries, 3 tablespoons cornstarch, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon ground cinnamon and 1/8 teaspoon fine sea salt. Gently toss until berries are evenly coated and cornstarch is fully incorporated.

Assemble pie

Pour the blueberry mixture into the prepared bottom crust, spreading evenly. Dot the surface with 2 tablespoons small pieces of unsalted butter. Drape the top crust over the filling (or arrange lattice), trim overhang to 1/2 inch and crimp edges to seal. Cut 4 small steam vents in a full top crust or leave small openings in a lattice for steam to escape.

Egg wash and sugar

Brush the top crust lightly with the beaten egg for a glossy finish, then sprinkle with 1 tablespoon coarse sugar for sparkle and crunch.

Bake

Place the pie on a rimmed baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes to set the crust, then reduce temperature to 375°F (190°C) and continue baking for 35–45 minutes more, or until the filling is bubbling through vents and crust is deep golden brown. If the edges brown too fast, cover them with foil or a pie shield after 25 minutes.

Cool to set

Remove the pie from the oven and allow it to cool on a wire rack at least 2 to 3 hours (longer if possible). Cooling lets the filling thicken so slices hold shape.

Slice the pie and serve warm or at room temperature with scoops of vanilla ice cream and an optional dusting of powdered sugar. Leftover pie keeps covered in the refrigerator up to 3 days; reheat slices briefly in a 325°F (160°C) oven to refresh.