Joanne Chang’s Blueberry-Lemon Pie Recipe

For the pâte brisée:

• 1¾ cups (245 grams) unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, cold, cut into ½- to 1-inch pieces
• 2 large egg yolks, cold
• 3 tablespoons whole milk

For the filling:

• 8 cups blueberries
• ¾ cup (150 grams) granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon kosher salt
• 1 lemon
• 1 large egg, lightly beaten, for wash
• 2 tablespoons pearl, sanding, or granulated sugar

Note: The total time does not include up to 17 hours and 5 minutes of inactive time.

Make the crust:

1. 1

   In a medium bowl in a standing mixer fitted with the paddle attachment, mix the flour, sugar, and salt on low speed until just combined, about 3 to 5 seconds.

2. 2

   Add the butter pieces on top of the dry ingredients in an even layer. Briefly pulse the mixer to incorporate so that the flour begins to stick to the butter, about 3 to 5 seconds.

3. 3

   Leave the mixer running on low speed until the dough is halfway combined, about 30 to 45 seconds. When the mixture has become a dough that holds its shape when squeezed, turn the mixer off.

4. 4

   In a small bowl, use a fork to whisk together the egg yolks and milk until blended, about 10 seconds.

5. 5

   In the standing mixer, add the egg-milk mixture to the flour mixture. Mix the ingredients on low speed until you have a shaggy dough that is just coming together, about 30 to 45 seconds.

6. 6

   On a clean countertop, turn out the dough. Gather it into one mound. There should be small chunks of still-cold butter visible within the dough.

7. 7

   Using your palm, start at one side of the mound and smear the dough bit by bit, beginning at the top and then sliding your palm down the side, pushing the dough into your work surface. Work the dough until there is no more loose flour, about 5 minutes.

8. 8

   Cover a clean work surface with a sheet of plastic wrap, and tightly wrap the ball of shaggy dough in it. Turn the ball over and press it into a disc that’s about 1-inch thick.

9. 9

   Chill the dough in the refrigerator for at least 1 to 2 hours or overnight.

10. 10

    Unwrap the chilled pie dough. Divide the disc into two pieces: One should consist of about ¾ of the dough (for the crust) the other should be the remaining ¼ (for the lattice top). Wrap the lattice top section of the dough in plastic wrap, and return it to the refrigerator.

11. 11

    On a lightly floured work surface, roll out your bottom pie crust. Place the larger piece of dough on your work surface and sprinkle more flour on top of it. Using a rolling pin, roll out the larger piece of dough into a circle slightly larger than your 9-inch pie plate, about 12 inches in diameter and an ⅛-inch thick. Instead of rolling your pin back and forth over the dough, press your rolling pin into the center of the dough and push it outward. Turn the dough 45 degrees, and repeat until you’ve made an even circle.

12. 12

    Using a pastry docker or fork, poke a series of evenly spaced holes into the surface of the pie dough so that air can escape while it bakes.

13. 13

    Using the rolling pin, transfer the dough to the pie dish. Gently wrap the dough around the rolling pin, starting with the edge that is farthest from you. Unfurl the dough and drape it over the pie dish.

14. 14

    Flour your thumbs, and use them to gently press the dough down into the pie plate so that it lies in a flat, even layer.

15. 15

    Chill the pie shell in the refrigerator for at least 1 hour.

16. 16

    Remove the pie shell from the refrigerator. Using kitchen shears, trim any jagged edges of dough from the pie dish. Save the dough scraps to create your lattice top. Leave a bit of overhang to account for shrinkage during baking.

17. 17

    Blind-bake your pie shell. Preheat an oven to 350 degrees Fahrenheit, and position a rack in the center of the oven.

18. 18

    Line the unbaked pie shell with parchment paper, and fill the shell with an even layer of pie weights such as uncooked rice or beans, small rocks, or pebbles.

19. 19

    Bake the entire shell until it is light brown, about 20 to 30 minutes, rotating it once halfway through baking. The dough is done when it has a matte appearance.

Prepare the filling:

1. 1

   In a medium saucepan set over medium heat, combine 2 cups of blueberries with the sugar, cornstarch, and salt.

2. 2

   Cook the mixture, stirring often with a rubber spatula until the sugar begins to melt and the berries burst and mix with the cornstarch, thickening into a jammy consistency, about 5 to 7 minutes.

3. 3

   Remove the saucepan from the heat, and add the remaining 6 cups of blueberries. Stir until they’re coated.

4. 4

   Using a microplane or similar zesting tool, zest the skin of one lemon into the mixture and stir to combine. Set the blueberry mixture aside to cool slightly, about 5 minutes.

Assemble and bake the pie:

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 2

   Pour the blueberry mixture into the blind-baked pie shell.

3. 3

   Make the lattice top with the remaining dough disk, plus any scraps from trimming the shell. Turn the dough out onto a heavily floured work surface. Using a rolling pin, roll the dough out to form a rectangular shape as wide as the pie. Start in the middle and roll out, pushing the dough away from you, until it’s about an ⅛-inch thick.

4. 4

   Using a pastry brush, coat the egg wash across the top of the dough.

5. 5

   Using a paring knife, fluted cutter, or pizza cutter, cut strips that are about 1-inch wide out of the rectangle of dough.

6. 6

   Lay your lattice crust over the blueberry filling inside the blind-baked pie crust. Place one layer of dough strips vertically along the pie and a second layer across those strips horizontally at a 90-degree angle, making a crosshatch pattern. Scatter pearl, sanding, or granulated sugar across the top of the dough strips.

7. 7

   Place the pie dish on a baking sheet lined with parchment paper, and bake until the entire crust is golden brown, 50 to 60 minutes.

8. 8

   Let the pie cool on a wire rack for 3 to 4 hours.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Joanne Chang, Dominique Ansel, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.