Print

Classic Homemade Blueberry Pie Recipe

Close-up of a juicy slice from an amazing blueberry pie recipe with a flaky, golden crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A reliable recipe for a classic blueberry pie featuring a flaky crust and a perfectly set, non-runny filling using fresh or frozen berries.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blueberries (do not thaw if frozen)
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the 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.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  3. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  4. Prepare the filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Set aside.
  5. Preheat your oven to 425 degrees F (220 degrees C).
  6. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  7. Pour the blueberry filling into the crust. Dot the top of the filling with a few small pieces of leftover cold butter, if desired.
  8. Roll out the second disk of dough. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust for steam to escape.
  9. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  10. Bake for 15 minutes at 425 degrees F (220 degrees C). Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  11. Cool the pie completely 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; use them straight from the freezer to help prevent the filling from becoming too watery.
  • For a lattice top, cut the second dough disk into strips and weave them over the filling instead of using a solid top crust.
  • If you prefer a crumb topping instead of a top crust, mix 1 cup flour, 1/2 cup brown sugar, and 1/2 cup cold butter until crumbly, and sprinkle over the filling.

Nutrition

Find it online: https://afripaket.com/blueberry-pie-recipe-classic-homemade/