Blueberry Pie Recipe
My easy homemade Blueberry Pie Recipe brings together juicy fruit, a flaky crust, and a zesty twist for a classic dessert that’s truly unforgettable.
Ingredients
- 2 ½ cups all-purpose flour (Bob’s Red Mill)
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed (Plugrá)
- 6–8 tablespoons ice water
- 5 cups fresh or frozen blueberries do not thaw if using frozen
- ¾ cup granulated sugar (reduce to ½ cup for sweeter berries)
- 3 tablespoons cornstarch for a glossy, thick filling
- 1 tablespoon fresh lemon juice adds bright zing
- ½ teaspoon ground cinnamon optional, but lovely
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Add cubed butter and use a pastry cutter (or two forks) to blend until mixture resembles coarse crumbs—small pea-sized bits are perfect.
- Gently stir until dough just holds together; avoid over-mixing. Form two disks, wrap them in plastic, and chill for at least 30 minutes.
- Let sit while your oven preheats to 400°F—this draws out juices.
- Transfer it to a 9-inch pie plate, letting the edges hang over. Trim ragged edges later.
- Dot with a few extra butter cubes if you crave richness.
- Weave strips over filling or gently lay the top crust, sealing edges by pinching.
- Chill pie in fridge for another 15 minutes—this prevents the butter in the crust from melting too soon.
- If edges brown too fast, shield them with foil.
- Patience really pays off here.
Notes
I’ve tested this pie through six summer seasons—using frozen berries works nearly as well as fresh when you’re short on time. If your filling seems runny after cooling, a quick sprinkle of extra cornstarch next time will firm it up. Rolling dough between two sheets of parchment stops it from sticking and makes cleanup a breeze.
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