Print

Best Homemade Blueberry Pie Recipe with Flaky Crust

A generous slice of homemade blueberry pie recipe showing a thick, juicy blueberry filling and flaky golden crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate classic blueberry pie featuring a buttery, flaky crust and a sweet and tart filling that sets perfectly every time. This recipe is your guide to achieving the best homemade blueberry pie.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 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 topping)

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.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Sweet and Tart 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. Set aside while you roll out the bottom crust.
  4. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, and chill the pie plate.
  5. Fill the Pie: Pour the blueberry filling into the chilled bottom crust. Dot the top of the filling with a few small pieces of leftover butter, if desired, for richness.
  6. Top the Pie: Roll out the second disk of dough. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  7. Apply Egg Wash: Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar.
  8. Bake the Pie: Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch drips). Bake for 15 minutes at 425°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them with foil strips.
  9. Cool Completely: This step is crucial for a non-runny filling. Let the blueberry pie cool completely on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • If you use frozen blueberries, do not thaw them before mixing them into the filling. The extra liquid will be absorbed by the cornstarch during baking.
  • For an extra flaky pie crust, keep all ingredients very cold, including the water.
  • If you prefer a different topping, substitute the top crust with a simple streusel or crumble topping.

Nutrition

Find it online: https://fooddexterity.com/blueberry-pie-recipe-flaky-crust/