Print

The Best Homemade Blueberry Pie with Flaky Crust

Close-up of a juicy slice from an amazing blueberry pie recipe showing thick, dark blueberry filling and flaky crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make a classic homemade blueberry pie with a perfectly set, non-runny filling and a buttery, flaky crust. This recipe uses fresh or frozen blueberries for a satisfying summer dessert.

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)
  • 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 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 wrap, 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 while you roll out the bottom crust.
  4. Preheat your oven to 425 degrees Fahrenheit.
  5. 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.
  6. Pour the blueberry filling into the bottom crust.
  7. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Place the pie on a baking sheet to catch any drips. Bake at 425 degrees Fahrenheit for 15 minutes.
  10. Reduce the oven temperature to 375 degrees Fahrenheit 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.
  11. Cool the pie completely on a wire rack for at least 4 hours before slicing. This step is crucial for the filling to set properly.

Notes

  • If you use frozen blueberries, do not thaw them first. This prevents the filling from becoming too watery.
  • For an extra flaky pie crust, keep all your ingredients, including your hands, as cold as possible during mixing.
  • If you prefer a different topping, substitute the top crust with a lattice design or a simple streusel crumble topping.

Nutrition

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