Blueberry Pie

Blueberry Pie

Recipe credit: Serious Eats

20 ounces fresh blueberries (3¼ cups; 565g)

8 ounces wild blueberries (2 cups; 225g), fresh or frozen (see notes)

1 ounce fresh juice from 1 lemon (2 tablespoons; 30g)

7 ounces sugar (1 cup; 195g)

½ teaspoon (2g) kosher salt; for table salt, use half as much by volume or use the same weight

¼ teaspoon ground coriander (optional)

1½ ounces tapioca starch (1/3 cup plus 1 teaspoon; 40g)

old-fashioned flaky pie dough (below), rolled and chilled as per the directions for a double crust

For the egg wash (optional):

1 egg

1 large egg yolk

½ ounce heavy cream (1 tablespoon; 15g)

pinch kosher salt; for table salt, use half as much by volume or use the same weight

turbinado sugar, for sprinkling

For the Filling: Toss regular and wild blueberries, lemon juice, sugar, salt, coriander (if using), and tapioca starch together in a large bowl, mixing with spatula until well combined. Transfer to prepared pie shell and top with remaining dough using a lattice design. Trim away excess dough and refrigerate to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400˚F.

For the Egg Wash: Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. Top with turbinado sugar.

Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes longer. If crust completely covers filling, bake until pie reaches an internal temperature of 213˚F on a digital thermometer.

To Serve: Cool pie until no warmer than 85˚F on a digital thermometer, about 3 hours depending on the type of pie plate (at higher temperatures, filling will be runny and thin). Slice with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure the bottom crust is completely cut.

Buttery, Flaky Pie Crust Recipe

8 ounces low-protein all-purpose flour, such as Gold Medal Blue Label (1-2/3 cups; 225g), plus more for dusting

½ ounce sugar (1 tablespoon; 15g)

1 teaspoon (4g) kosher salt; for table salt, use half as much by volume or use the same weight

8 ounces unsalted, American-style butter, straight from the fridge (2 sticks; 225g), cold

4 ounces cold tap water (½ cup; 115g)

Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than ½-inch, and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat. Stir in water, then knead dough against sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F, if not, refrigerate briefly before rolling and folding (see note).

Make the Layers: On a generously floured work surface, roll dough into a roughly 10 by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F; if not, refrigerate briefly before proceeding.

Using as much flour as needed, roll one piece into a 14-inch circle; this size allows ample room to line pie plate, with enough overhang to form a generous border. Transfer to 9-inch pie plate; dust off excess flour with a pastry brush. With scissors or kitchen shears, trim edge so that it overhangs by 1¼ inches. For solid top crust, roll remaining dough as before; for lattice-top pie, roll into a 9 by 15-inch rectangle instead. Transfer to a baking sheet or parchment-lined cutting board (the parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe; after filling pie and sealing crusts together, refrigerate 30 minutes before baking.