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Classic Homemade Blueberry Pie Recipe with Flaky Crust

Close-up of a thick slice of homemade blueberry pie recipe with a flaky crust and rich, juicy filling.
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This is a dependable, classic blueberry pie recipe featuring a buttery, flaky crust and a sweet and tart filling made from fresh or frozen blueberries. It is designed to produce a filling that sets well, making it perfect for summer gatherings or holiday tables.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/2 cup ice water
  • 6 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Blueberry Filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Mix until the berries are evenly coated.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie plate. Carefully place the bottom crust into the plate. Pour the blueberry filling into the crust.
  4. Create the Top Crust: Roll out the second disk of dough. You can cut vents in the top or create a lattice design. Place the top crust over the filling. Trim the edges, then crimp the top and bottom crusts together to seal.
  5. Bake the Pie: Brush the top crust with the beaten egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly.
  6. Cool Completely: Let the pie cool on a wire rack for at least 4 hours before slicing. This cooling time allows the filling to set properly.

Notes

  • If you use frozen blueberries, do not thaw them first; this helps prevent the filling from becoming too watery.
  • If the edges of the crust start browning too quickly during baking, cover them loosely with strips of aluminum foil.
  • This pie tastes wonderful served slightly warm or at room temperature with a scoop of vanilla ice cream.

Nutrition

Find it online: https://cookingbycarla.com/blueberry-pie-recipe/