Balanced with bright lemon zest and a subtle hint of nutmeg, this traditional double-crust pie pairs a flaky, buttery pastry with a rich, jammy filling that sets cleanly without losing its juiciness.
Ingredients
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Pastry for a 9-inch double-crust pie (store-bought or homemade)
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¾ to 1 cup granulated sugar (adjust to taste based on berry sweetness)
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2½ tablespoons cornstarch
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1 teaspoon finely grated lemon peel
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Dash ground nutmeg
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4 cups wild blueberries (fresh or frozen; do not thaw if using frozen)
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1 to 2 tablespoons cold butter, cut into small pieces
Stats
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Prep time: 20 minutes
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Bake time: 45 to 50 minutes
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Total time (excluding cooling): ~1 hour 10 minutes
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Yield: One 8-inch or 9-inch pie (8 slices)
Disclaimer
Disclaimer
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3. Allergen & Dietary Information
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Check Your Labels: We cannot guarantee that any recipe on this site is entirely free of allergens (such as nuts, dairy, gluten, soy, etc.). It is your sole responsibility to thoroughly check all ingredient labels before preparation.
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Baking Tip
Cornstarch requires sustained heat near the boiling point (around 203°F / 95°C) to fully hydrate and gelatinize. If you pull the pie when the filling is merely warm or the crust looks finished, the starch won’t activate, leaving a runny filling. Look for thick, slow-bursting bubbles rising directly through the vent slits. Once baked, let the pie rest at room temperature for at least 3 to 4 hours so the starches firm up into clean, sliceable wedges.
Instructions
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Step 1: Preheat your oven to 425°F (220°C). Roll out half of your prepared pastry and fit it into an 8- or 9-inch pie plate. Trim the overhang to about ½ inch.
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Step 2: In a medium bowl, whisk together the sugar, cornstarch, lemon peel, and nutmeg. Add the blueberries and toss thoroughly until the berries are evenly coated.
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Step 3: Pour the blueberry mixture into the pastry-lined pie pan. Dot the top of the berries evenly with the small cubes of butter.
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Step 4: Roll out the remaining pastry and drape it over the fruit filling. Trim, seal, and crimp the edges to secure the crust. Cut 3 to 4 slits in the top crust using a sharp knife to allow steam to escape.
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Step 5: Bake at 425°F (220°C) for 10 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes longer, until the crust is deep golden brown and the juices are visibly bubbling vigorously through the vents. If the rim browns too quickly, shield the edges loosely with strips of aluminum foil or a pie crust shield.
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Step 6: Transfer to a wire rack. Cool completely before slicing to give the filling time to fully set. Slice into eight wedges.