Blueberry Pie Recipe
American · Dessert · 80 min total
A classic American blueberry pie with a flaky, buttery crust and a sweet-tart filling bursting with juicy blueberries. Perfect for summer gatherings or any time you crave a comforting dessert.
30
min prep
min prep
50
min cook
min cook
8
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cut into small cubes
- 1/4 to 1/2 cup ice water
- 6 cups fresh or frozen blueberries (if frozen, do not thaw)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Make the crust: In a large bowl, whisk together flour, salt, and 1 tablespoon sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 1/4 cup ice water over mixture and stir with a fork until dough holds together when pressed. Add more water a tablespoon at a time if needed. Divide dough into two disks, wrap in plastic, and refrigerate at least 1 hour.
- Preheat oven to 375°F (190°C). Place a baking sheet on the bottom rack to catch drips.
- Make the filling: In a large bowl, gently toss blueberries with 3/4 cup sugar, cornstarch, lemon juice, lemon zest, and cinnamon until combined. Let stand for 15 minutes.
- Roll out one dough disk on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, letting excess hang over edge. Pour filling into crust and dot with 1 tablespoon butter pieces.
- Roll out second dough disk to a 12-inch circle. Cut into 1-inch strips for lattice top, or place whole and cut vents. If lattice, weave strips over filling. Trim overhang to 1/2 inch, fold edges under, and crimp. Brush crust with beaten egg and sprinkle with coarse sugar.
- Place pie on the middle rack of oven. Bake for 50-60 minutes, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil. Cool on a wire rack for at least 2 hours before serving.
- Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Tips
- For a shiny crust, brush with milk instead of egg wash.
- To prevent a soggy bottom, preheat a baking sheet in the oven and place the pie on it during baking.
- Let the pie cool completely to allow the filling to set properly.
- Serve with vanilla ice cream or whipped cream.
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