Pioneer Woman Blueberry Pie

Pioneer Woman blueberry pie is a juicy lattice-topped dessert with fresh blueberries, lemon and a buttery crust that comes together in 5 hours 35 minutes, cooling included. Try this classic summer fruit pie for Fourth of July or Sunday dinner, since it's make-ahead friendly and feeds a crowd.

Let the pie cool a full 4 hours before slicing, because the cornstarch keeps setting the juices as it sits. Cut it warm and the filling runs all over the plate.

Preheating a foil-lined baking sheet in the oven and setting the pie on it crisps the bottom crust and catches any bubbling juices. A pinch of ginger with the cinnamon also gives the berries a little warmth without tasting spicy.

Pioneer Woman Blueberry Pie

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

25

minutes

Calories

422

kcal

A tender, flaky lattice crust holds a thick, jammy blueberry filling with a bright lemon edge. Once it cools, the slices cut clean and the sugary top stays crisp.

Ingredients

• 1 recipe All-Butter Pie Crust (2 crusts)
  

• 2/3 c. granulated sugar
  

• 1/4 c. cornstarch
  

• 1/2 tsp. kosher salt
  

• 1/2 tsp. cinnamon
  

• 1/4 tsp. ground ginger
  

• 6 c. fresh blueberries (about 2 lb.)
  

• 2 tbsp. lemon juice
  

• 2 tsp. lemon zest
  

• 1 large egg
  

• 2 tbsp. turbinado sugar
  

Directions

• Preheat the oven: Preheat the oven to 375°F and slide a foil-lined rimmed baking sheet onto the center rack. Then let it heat up while you roll out the dough.
• Line the pie pan: Roll 1 piece of pie crust into a 12-inch round on a floured surface, working from the center out. Lift it into a 9-inch pie pan, press it against the sides and trim the overhang.
• Mix the filling: Stir 2/3 cup granulated sugar, 1/4 cup cornstarch, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon and 1/4 teaspoon ground ginger together in a large bowl. Add 6 cups fresh blueberries, 2 tablespoons lemon juice and 2 teaspoons lemon zest, toss until coated, then pour it into the crust.
• Cut the lattice strips: Roll the second piece of dough into a 12-inch round on a floured surface. Then cut it into 16 strips, each 3/4 inch wide.
• Weave the lattice: Lay 8 strips in parallel rows across the filling, then weave the other 8 over and under them at a right angle. Trim the ends, press them into the bottom crust and crimp the edge all around with a fork.
• Add the egg wash: Whisk 1 large egg with 1 tablespoon water in a small bowl. Brush it lightly over the dough and sprinkle on 2 tablespoons turbinado sugar.
• Bake the pie: Set the pie on the hot baking sheet and bake for 1 hour 15 minutes to 1 hour 25 minutes. It's ready when the filling bubbles and thickens in the middle, so cover the crust with foil if it darkens too fast after 45 minutes.
• Cool before slicing: Let the pie cool to room temperature, which takes about 4 hours. The filling keeps setting as it cools, so the slices hold their shape.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Nordic Ware half sheet pan, J.K. Adams French rolling pin, Sugar In The Raw turbinado sugar, 2 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries for this pie?

Yes, you can swap in frozen berries, and there's no need to thaw them first. Toss them with the sugar mixture while still frozen, then expect to add 10 to 15 minutes to the bake so the filling still bubbles in the center.

How do I store leftover blueberry pie?

Cover the pie loosely and keep it at room temperature for the first day. After that, move it to the fridge, where it keeps for about 3 days. The crust softens a bit in the cold, so a few minutes in a warm oven brings back some crispness.

Can I make blueberry pie ahead of time?

Because the pie needs 4 hours to cool anyway, it's a great make-ahead dessert. Bake it the morning of your event, or the day before, and keep it covered. You can also make the dough up to 2 days ahead and keep it in the fridge.

What if I don't have a pie pan?

A 9-inch cake pan or a deep cast iron skillet can stand in, as long as it's about the same size. Just keep the baking sheet underneath, because a metal or glass pan on a hot sheet still browns the bottom crust well.

Why did my blueberry pie turn out runny?

Cutting into it too soon is the usual culprit, since the filling needs 4 hours to set. Pulling it out before the juices bubble in the middle also leaves the cornstarch inactive, so bake until you see thick bubbles in the center.