Perfect Deep Dish Blueberry Pie Recipe: A Sweet Summer Classic

Deep dish blueberry pie represents the pinnacle of summer fruit desserts, offering a luscious landscape of flavors and textures.

Bursting with intense berry essence, this pie converts ordinary ingredients into an extraordinary culinary experience.

Each slice promises a delightful contrast between crisp, golden pastry and soft, jewel-like fruit filling.

The generous depth of the pie allows for a lavish fruit-to-crust ratio that elevates the entire dessert.

Bakers appreciate how this style of pie creates a more substantial and indulgent treat compared to traditional versions.

Seasonal blueberries become the star, their natural sweetness intensified through careful preparation and baking.

Fresh ingredients and a masterful technique combine to create a memorable dessert that speaks to comfort and celebration.

Deep Dish Blueberry Pie: A Bursting Berry Delight

• Burst with Blueberry Brilliance: Packed with juicy, sweet blueberries that explode with natural flavor, this deep dish pie delivers a fruity punch that dances on your taste buds.
• Master a Stunning Lattice Design: Create an Instagram-worthy pie with the gorgeous woven lattice top that not only looks professional but allows beautiful glimpses of the rich blueberry filling underneath.
• Quick and Foolproof Pastry Technique: The simple crust method ensures a flaky, tender base even for novice bakers, with minimal steps and maximum deliciousness guaranteed in under two hours.
• Comfort in Every Slice: Perfect for weekend family gatherings or cozy dessert nights, this homemade pie provides warm, nostalgic comfort that reminds you of grandma's classic baking.

Essential Ingredients for Deep Dish Blueberry Pie

• All-Purpose Flour: Provides structure and base for the tender, flaky pie crust.
• Salt: Enhances the overall flavor of the pie crust.
• Unsalted Butter: Cold butter creates layers and flakiness in the crust.
• Ice Water: Helps bind the dough together without developing gluten.

• Fresh Blueberries: Ripe, plump berries provide sweet and juicy filling. Choose firm, deep blue berries without wrinkles.
• Granulated Sugar: Sweetens the blueberry filling and helps create a syrupy texture.
• Lemon Zest: Adds bright, citrusy notes that complement the blueberries.
• Cornstarch: Thickens the fruit filling and prevents a runny pie.

• Egg: Creates a golden, shiny surface on the lattice crust. Use fresh eggs at room temperature.

How to Make a Perfect Deep Dish Blueberry Pie

Step 1: Prepare Flaky Pie Crust

Mix flour and salt in a large bowl. Slice cold butter into small cubes and work into the flour mixture until it resembles coarse crumbs. Slowly drizzle ice water, gently mixing until dough forms. Wrap in plastic and refrigerate for 30-60 minutes to let ingredients relax.

• All-purpose flour
• Salt
• Cold unsalted butter
• Ice water

Step 2: Prebake Pie Crust

Heat oven to 350°F. Roll out first dough disc and carefully transfer to an 8×8 inch baking pan. Trim edges neatly. Use a fork to create small holes across the crust. Line with parchment paper and add pie weights. Bake for 10-12 minutes until edges start turning light golden.

Step 3: Create Blueberry Filling

Combine fresh blueberries with sugar, lemon zest, and cornstarch in a mixing bowl. Gently stir to coat berries evenly. Pour filling into prebaked crust, spreading fruits in an even layer.

• Fresh blueberries
• Sugar
• Lemon zest
• Cornstarch

Step 4: Craft Lattice Topping

Roll out second dough disc on a floured surface. Cut into even strips using a knife or pastry wheel. Weave strips over the blueberry filling to create a beautiful lattice pattern. Brush top with egg wash for a golden, shiny finish.

Step 5: Bake to Perfection

Place pie in preheated 350°F oven. Bake for 40-50 minutes until crust turns deep golden brown and filling bubbles around edges. Let cool completely before serving to allow filling to set.

Tips for Achieving the Perfect Crust in Deep Dish Blueberry Pie

• Chill Dough Completely: Refrigerate pie crust for at least an hour to ensure flaky, tender texture and prevent shrinking during baking.
• Check Blueberry Ripeness: Choose plump, deep blue berries without wrinkles for the most flavorful and juicy filling.
• Prevent Soggy Bottom: Pre-bake the bottom crust with pie weights to create a barrier against fruit moisture and maintain a crisp foundation.
• Master Lattice Technique: Cut even dough strips and weave carefully, overlapping gently to create a beautiful, professional-looking top crust.
• Control Baking Temperature: Tent pie with foil if edges brown too quickly, ensuring even cooking and preventing burnt crust edges.

Storing Deep Dish Blueberry Pie for Later Enjoyment

• Refrigerate: Store leftover blueberry pie in an airtight container or wrap tightly with plastic wrap. Keep refrigerated for up to 4 days to maintain freshness and prevent bacterial growth.
• Freeze: Slice the pie into individual portions before freezing. Wrap each slice carefully in plastic wrap, then place in a freezer-safe container. Frozen pie can last up to 2 months without losing its delicious flavor.
• Reheat: Warm refrigerated or thawed pie slices in the oven at 350°F for 10-15 minutes. Place on a baking sheet to restore the crispy crust and bring back the pie's original warm, delightful texture. Avoid microwaving to prevent the crust from becoming soggy.

Best Pairings for Deep Dish Blueberry Pie

• Pair with Creamy Vanilla Delight: Serve a scoop of smooth vanilla ice cream alongside the warm blueberry pie. The cold, rich vanilla perfectly balances the pie's warm, tangy blueberry filling.
• Match with Crisp White Wine: Choose a chilled Riesling or Sauvignon Blanc to complement the pie's sweet and tart flavors. The wine's light, refreshing notes cut through the buttery crust.
• Enhance with Herbal Tea: Brew a cup of chamomile or lavender tea to accompany the dessert. The subtle herbal hints beautifully highlight the blueberry's natural sweetness.
• Crown with Whipped Cream Clouds: Top the pie with a dollop of freshly whipped cream. Its light, airy texture adds a luxurious touch to the dense, fruity pie.

Creative Twists on Deep Dish Blueberry Pie

• Berry Bold Remix: Swap half the blueberries with raspberries for a tangy, vibrant flavor profile that pops in every bite.
• Nutty Blueberry Haven: Sprinkle chopped almonds or pecans between blueberry layers to add a delightful crunch and rich, earthy undertones.
• Spiced Blueberry Escape: Introduce ground cinnamon, nutmeg, and a hint of cardamom to transform the classic pie into a warm, aromatic experience that beckons comfort.
• Citrus Blueberry Dream: Enhance the filling with orange zest instead of lemon, creating a subtle, sweet brightness that complements the berries' natural sweetness.

Deep Dish Blueberry Pie Recipe

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• Total Time: 1 hour 30 minutes
• Yield: 1 1x

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Description

Blueberry paradise awaits in this Deep Dish Blueberry Pie, a luxurious dessert brimming with sweet-tart flavors from ripe berries. Flaky golden crust embraces a luscious filling that promises pure comfort with each heavenly slice you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups fresh blueberries
• 1 pie crust dough (homemade or store-bought)

Sweeteners and Binding Agents:

• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice

Finishing and Enriching Ingredients:

• 1 egg, beaten
• 2 tablespoons sugar
• 1 tablespoon heavy cream or water
• ¼ teaspoon salt

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Instructions

1. Craft a buttery pastry dough by blending all-purpose flour (240 grams) with a pinch of salt. Incorporate chilled unsalted butter (113 grams or ) using a pastry cutter until the mixture resembles coarse breadcrumbs.
2. Drizzle ice-cold water (60-75 milliliters or 4-) into the flour mixture, gently kneading until the dough coheres. Divide the dough into two equal portions, shape into discs, and refrigerate for 45-60 minutes to relax the gluten and firm up the butter.
3. Heat the oven to 375°F (190°C). Remove one dough disc and roll it out on a lightly floured surface to fit an 8×8 inch (20×20 centimeter) deep baking dish, allowing slight overhang.
4. Transfer the rolled dough to the dish, pressing gently into corners. Trim excess edges, then pierce the bottom with a fork to prevent air bubbles. Line with parchment paper and fill with ceramic baking weights or dried beans.
5. Blind bake the crust for 15-18 minutes until the edges turn pale golden. Remove weights and parchment, then set aside to cool.
6. Combine fresh blueberries (680 grams or ), granulated sugar (150 grams or ), fresh lemon zest, and cornstarch (30 grams or ) in a mixing bowl, ensuring even coating.
7. Pour the blueberry mixture into the pre-baked crust, spreading evenly to create a smooth surface.
8. Roll out the second dough disc and slice into uniform strips. Weave the strips into an intricate lattice pattern atop the blueberry filling.
9. Brush the lattice with beaten egg wash (1 large egg mixed with water) to achieve a glossy, golden finish.
10. Bake for 45-55 minutes until the crust turns deep golden brown and the filling bubbles around the edges. Allow to cool for 2-3 hours before serving to let the filling set completely.

Notes

• Chilling dough overnight enhances butter’s flakiness and allows gluten to relax, creating a more tender crust.
• Fresh blueberries work best, but frozen can substitute if thawed and gently patted dry to prevent excess moisture.
• Use cold butter straight from the refrigerator and cut into small cubes for the most consistent, crumbly pastry texture.
• Cornstarch helps thicken fruit filling, preventing a runny pie and ensuring clean, neat slices when serving.
• Egg wash creates a beautiful golden-brown sheen and helps lattice strips stick together during baking.
• Let pie cool completely for at least 2-3 hours to allow filling to set properly and prevent soupy consistency.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 150 kcal
• Sugar: 10g
• Sodium: 70mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 186mg