Blueberry Pie

Bursting with sweet, sun-ripened berries and brightened with a touch of lemon zest, this timeless dessert balances a jammy, bubbling filling with a golden, flaky crust. Baked in the Heritage Fluted Pie Dish for a beautifully defined edge and even browning, it’s a showstopping centerpiece for gatherings—and just as welcome at a quiet kitchen table, served with a generous scoop of vanilla ice cream.

Recipe provided by Eli Saiach

Dough:

2 ½ cups all purpose flour

2 tablespoons sugar

Pinch of salt

1 cup unsalted cold butter, cubed

¼ cup cold water (plus more if needed)

Filling:

5 cups fresh blueberries

½ cup sugar

3 tablespoons cornstarch

¼ teaspoon cinnamon (optional)

Zest of 1 lemon

1 tablespoon fresh lemon juice

Finish:

1 large egg

Coarse sugar for sprinkling

In a large bowl, combine the flour, sugar and salt. Add the cold butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-size pieces of butter still visible. Add the cold water, one tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap and refrigerate for at least 30 minutes.

Preheat the oven to 400°F. In a large bowl, toss the blueberries with the sugar, cornstarch, cinnamon, lemon zest and lemon juice.

Roll out one disc of dough and place it into a 9-inch pie dish. Position the pie vent in the center and pour the blueberry filling around it. Roll out the second disc, cut a small cross in the center and place it over the filling. Trim any excess dough and crimp the edges.

Brush the top with beaten egg and sprinkle with coarse sugar. Bake for 20 minutes at 400°F, then reduce the temperature to 350°F and bake for another 35-45 minutes, until the crust is deeply golden and the filling is bubbling.

Let the pie cool for at least 2-3 hours before slicing to allow the filling to set properly. Serve as is, or with a scoop of vanilla ice cream.