Bakery-Worthy Blueberry Pie Recipe
Prep Time:
8 hours, 5 minutes
Cook Time:
1 hour, 20 minutes
Servings:
8 Servings
Ingredients
  • 3 cups all-purpose flour, plus additional flour for dusting
  • 1 teaspoon salt
  • ¾ cup vegetable shortening, cubed
  • ½ cup cold unsalted butter, cubed
  • 1 large cold egg, beaten
  • 1 teaspoon vinegar
  • 5 tablespoons ice water
  • 4 cups blueberries
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon turbinado sugar
Directions
  1. To make the crust, combine 3 cups of flour and salt in a large bowl. Using your hands or a tool like a pastry cutter, cut in the vegetable shortening and butter until the mixture resembles coarse crumbs.
  2. Mix in the beaten egg, vinegar, and 1 tablespoon of ice water at a time until the dough starts to come together.
  3. Gather the dough and transfer the dough to a clean surface.
  4. Divide the dough in half with a pastry cutter or knife.
  5. Shape each chunk of dough into a disk.
  6. Cover the disks with food wrap.
  7. Refrigerate for at least 4 hours or overnight.
  8. Once the dough has rested, transfer 1 disk onto a clean work surface, dusted with some of the remaining flour.
  9. Roll out the dough into a 12-inch circle, turning the dough by a quarter after each roll.
  10. Gently lift one side of the dough over the rolling pin and transfer into a 9x2-inch deep pie plate.
  11. Press the crust lightly against the sides of the plate.
  12. Refrigerate for 30 minutes.
  13. Preheat an oven to 425 F.
  14. Line a large baking sheet with foil and place on the bottom rack of the oven.
  15. To start the filling, in a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon and orange zest, cinnamon, nutmeg, and salt. Mix well until the blueberries are completely coated. Set aside.
  16. Before rolling out the second dough disk, add more flour to the work surface if needed. Roll it out into another 12-inch circle.
  17. Use a pastry or pizza wheel to evenly cut the dough into 12 vertical strips. Set aside.
  18. Pour the filling into the chilled pie crust.
  19. Begin forming the lattice pie crust by placing 6 vertical dough strips on top of the filling, parallely spaced out and with the longer strips closer to the center.
  20. Pull back every other strip of dough to the edge, then lay 1 strip of dough perpendicular to the vertical dough strips.
  21. Place the pulled-back vertical dough strips over the top of the horizontal piece.
  22. Repeat the process by peeling back 3 vertical strips, alternating which strips you lift each time and perpendicularly placing another strip until the remaining dough is used up.
  23. Once the lattice is complete, fold and crimp the extra dough around the edges to make a decorative crust edge.
  24. Whisk the remaining egg with water. Brush a thin coat of the egg wash on top of the lattice strips and crust edge.
  25. Sprinkle the turbinado sugar over the top of the pie.
  26. Place the pie in the oven on the preheated baking sheet.
  27. Bake for 20 minutes, then reduce the oven temperature to 375 F.
  28. Make a crust guard by folding a 12-inch square foil in half and cutting a semi-circle in the center.
  29. Place the foil over the crust to cover the edges.
  30. Bake the pie for an additional hour until the filling is bubbly and the crust is golden brown.
  31. Allow the pie to cool for about 3 hours, allowing the filling to set.
  32. Slice and serve the pie with a scoop of vanilla ice cream on the side, if desired.