Blueberry Pie

A good blueberry pie hinges on far more than the fruit. Whether you’re baking in the dead of winter with meh supermarket blueberries or with the finest berries Maine summers can offer, ignoring the rest of the ingredients is never the right call. Instead of using only the zest and juice of a lemon in the filling, this recipe calls for half of the whole thing: peel, pith, and all (okay, no seeds). Using the lemon in its entirety lends the pie an extra-citrusy flavor, an equal match to the jammy-sweet berries. Adding a bit of honey to the filling provides additional floral sweetness, and warm, aromatic ground cinnamon further balances the tartness of the blueberries. For even more depth, opt for cardamom instead, or (my personal favorite ) sweet-slanting hawaij spice blend, often labeled “hawaij for coffee.”

This pie’s diagonal-striped top crust makes it look bakery-quality, but the design couldn’t be easier to replicate. That said, you can opt for a classic lattice-top crust or an even more decorative option if you prefer.

This pie is baked raw, as opposed to parbaking the crust (a popular option with moist fruit, like berries), so it’s best to use a pie pan that conducts heat well, such as metal. Regardless of which pie pan you choose, don’t skip the baking sheet underneath: As the oven comes to temperature it preheats the pan, which helps avoid that dreaded soggy bottom; it also will catch any drips as the pie’s filling bubbles and bakes.

Picked a whole flat of berries? Get more of our best blueberry recipes here →