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Classic Homemade Blueberry Pie with Flaky Crust

Close-up of a thick slice of blueberry pie recipe showing juicy, deep purple filling and flaky golden crust.
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Make this classic homemade blueberry pie featuring a buttery, flaky crust and a perfectly set, flavorful filling. This recipe uses simple techniques to create a memorable dessert for any gathering.

Ingredients

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  • 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 (if frozen, do not thaw)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

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, form 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, lemon juice, and cinnamon. Set aside while you roll out the dough.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one dough disk 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 dough disk. You can cut vents or create a lattice top. If using a solid top crust, cut several slits for steam to escape.
  5. Fill and Seal: Pour the blueberry filling into the chilled bottom crust. Place the top crust over the filling. Trim the edges, fold the top crust under the bottom crust overhang, and crimp the edges to seal.
  6. Egg Wash and Bake: Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips.
  7. Bake: Preheat your oven to 400 degrees F (200 degrees C). Bake for 20 minutes at 400 degrees F. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 35 to 45 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.
  8. Cool: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This cooling time allows the filling to set properly.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold.
  • If you are using this recipe as part of your weekly meal planning, prepare the dough a day ahead and store it in the refrigerator.
  • This pie pairs well with a scoop of vanilla ice cream, making it a great simple dessert after a busy day.

Nutrition

Find it online: https://www.purecookingjoy.com/blueberry-pie-recipe-classic-homemade-flaky/

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