Perfect Blueberry Pie Recipe

4.39 from 21 reviews

Fresh or frozen blueberries, lightly sweetened, thickened just enough to slice cleanly. Don't skip the cornmeal crust.

Prep Time: 1

Bake Time: 1

Total Time: 2

8 servings

Start Cooking

Roll half the dough to line a 9" deep dish pie pan.
Roll the other half of the dough to a 12" circle. Sprinkle a little flour over the circle and fold it in half. Sprinkle with flour again and fold in half again. Wrap the folded dough and set it into the lined pie pan. Refrigerate for 1 hour before filling. The dough can be rolled up to a day ahead and refrigerated. Preheat the oven to 350°F.
In a large bowl, whisk together 8 oz granulated sugar, 1 ½ oz corn starch, ½ teaspoon table salt, finely grated zest and juice from 1 lemon. Add 32 oz blueberries and toss to evenly distribute the sugar and starch. Pour the blueberries into the pie shell.
Brush the rim of the bottom crust with egg wash. Lay the top crust over the filling. Pinch the two crusts together to seal. Trim the excess dough and use your fingers or a fork to crimp the edges. Use the tip of a small paring knife to cut a 2" "x" in the middle of the top crust. Peel back the pieces of dough to make a vent hole.
Brush the entire top crust of the pie with egg wash and generously sprinkle the pie with granulated sugar.
Place the pie on a baking sheet and bake until the juices in the middle of the pie are bubbling. Make sure the juice all the way in the middle is bubbling. The juice needs to boil to activate the starch. Otherwise the filling will be runny. This takes about 1 hour.
Remove the pie from the oven and allow to cool for at least 3 -4 hours before cutting.