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Classic Homemade Blueberry Pie with Flaky Crust

A close-up of a thick slice of homemade blueberry pie recipe with a flaky golden crust and rich, juicy filling.
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Make a traditional, from-scratch blueberry pie featuring a sweet and tart filling and a perfectly flaky crust. This recipe works well with fresh or frozen blueberries.

Ingredients

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  • 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
  • 1/4 teaspoon ground cinnamon
  • 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. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Set aside.
  4. Preheat your oven to 425°F (220°C).
  5. Roll out one dough disk on a lightly floured surface to an 11-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the blueberry filling into the crust. Dot the top of the filling with a few small pieces of leftover butter if desired.
  7. Roll out the second dough disk. You can cut strips for a lattice top or place the whole circle over the filling. If using a full top crust, cut several vents in the top to allow steam to escape.
  8. Crimp the edges of the top and bottom crusts together to seal. Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar.
  9. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°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.
  10. Cool the pie completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • If you prefer a crumb topping instead of a top crust, combine 1 cup flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, and 1/2 cup cold cubed butter until crumbly. Sprinkle this mixture over the filling before baking.
  • If using frozen blueberries, do not thaw them first, but you may need to add 5 to 10 minutes to the total baking time.
  • For an extra flaky crust, keep all ingredients cold throughout the mixing process.

Nutrition

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