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Blueberry Pie Recipe

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This classic Blueberry Pie features a buttery, flaky crust and a luscious blueberry filling with a hint of lemon and cinnamon. The golden lattice crust adds a beautiful rustic finish, making it a perfect dessert for any occasion.

Ingredients

For the Pie Crust:

2 1/2 cups all-purpose flour

1 tsp salt

1 tbsp granulated sugar

1 cup (2 sticks) unsalted butter, cold and cubed

68 tbsp ice water

For the Blueberry Filling:

6 cups fresh blueberries (or thawed frozen)

3/4 cup granulated sugar

1/4 cup light brown sugar

1/4 cup cornstarch

1 tbsp lemon juice

1/2 tsp lemon zest

1/2 tsp cinnamon

1/4 tsp salt

1 tsp vanilla extract

For Finishing:

1 egg, beaten

1 tbsp coarse sugar (optional)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough begins to form. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Make the Filling: In a large bowl, combine blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, salt, and vanilla extract. Toss gently to coat the blueberries and set aside.
  3. Assemble the Pie: Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess. Pour the blueberry filling into the crust. Roll out the second disc of dough and cut it into strips for a lattice top, or cover the pie with the dough and cut slits for steam. Lay the lattice over the filling and crimp the edges to seal. Brush the top with beaten egg and sprinkle with coarse sugar if using.
  4. Bake the Pie: Preheat the oven to 400°F (200°C). Place the pie on a baking sheet and bake for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if the crust browns too quickly.
  5. Cool and Serve: Allow the pie to cool on a wire rack for at least 3 hours before slicing. Serve at room temperature or slightly warmed.

Notes

For a thicker filling, you can add an extra tablespoon of cornstarch.

If using frozen blueberries, be sure to thaw and drain them to prevent excess moisture in the filling.

To prevent over-browning, cover the edges of the pie with foil during the final baking stage.

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