Description
Grandma’s deep dish blueberry pie delivers classic comfort with a buttery, flaky crust and sweet-tart filling. Bakers can easily craft this memorable dessert that connects generations of home cooks with simple, wholesome ingredients you’ll savor slice by slice.
Ingredients
Scale
- 4 cups (946 ml) blueberries (fresh)
- 1 pie crust dough (homemade or store-bought)
- ¾ cup (150 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 1 tbsp lemon juice
- 1 egg (beaten)
- 2 tbsps sugar
- 1 tbsp heavy cream or water
- ¼ tsp salt
Instructions
- Pastry Preparation: Mix flour and salt, then cut in chilled butter until the texture resembles coarse crumbs. Introduce ice-cold water, gently knead into a cohesive dough. Divide into two discs and refrigerate for an hour to relax gluten and solidify butter.
- Crust Formation: Preheat oven to 375°F. Roll out one dough disc to fit an 8×8 inch deep baking dish, allowing slight overhang. Press dough into corners, trim edges, and fork-pierce the bottom. Line with parchment and ceramic weights, then blind bake for 15-18 minutes until edges turn pale golden.
- Blueberry Filling: Combine blueberries, sugar, lemon zest, and cornstarch in a bowl, ensuring thorough coating. Transfer the mixture into the pre-baked crust, spreading evenly to create a smooth surface.
- Lattice Topping: Roll out the second dough disc and slice into uniform strips. Weave the strips into an intricate lattice pattern over the blueberry filling. Brush with egg wash to achieve a glossy, golden appearance.
- Baking and Setting: Bake for 45-55 minutes until the crust turns deep golden brown and filling bubbles around the edges. Cool for 2-3 hours to allow complete filling set before serving.
Notes
- Chill Dough Thoroughly: Cold butter and relaxed gluten create flakier, more tender pie crust, so never skip refrigeration time.
- Prevent Soggy Bottom: Blind baking ensures a crisp crust by removing moisture and creating a barrier between filling and pastry.
- Handle Blueberries Gently: Avoid crushing berries while mixing to maintain fruit integrity and prevent excess liquid release.
- Lattice Technique Matters: Weave strips carefully and evenly to create a uniform, professional-looking pie top that allows steam to escape.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 570
- Sugar: 55 g
- Sodium: 95 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 50 mg