Print

Classic Homemade Blueberry Pie with Flaky Crust

Close-up of a juicy slice of blueberry pie recipe featuring a golden lattice crust and rich, dark blueberry filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a traditional blueberry pie featuring a flaky, all-butter crust and a set filling enhanced with lemon zest.

Ingredients

Scale
  • 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)
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the 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, one tablespoon at a time, 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 Filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice. Mix until the berries are evenly coated. Set aside while you roll out the dough.
  3. 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. Place the pie plate in the refrigerator.
  4. Assemble the Top Crust: Roll out the second disk of dough. Cut strips for a lattice top or cut out a solid top, making several vents if solid.
  5. Fill the Pie: Pour the blueberry mixture into the chilled bottom crust. Place the lattice or solid top crust over the filling. Crimp the edges to seal the top and bottom crusts together. Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar.
  6. Bake the Pie: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) 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.
  7. Cool Completely: Remove the pie from the oven and let it 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. You may need to add 5 to 10 minutes to the total baking time.
  • For an extra flaky crust, keep all ingredients very cold during preparation.
  • If you prefer a richer color, substitute 1/4 cup of the sugar with light brown sugar.

Nutrition

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