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Classic Blueberry Pie Recipe

American · Dessert · 85 min total

A classic American blueberry pie filled with juicy, sweet-tart berries in a flaky, buttery crust. This recipe uses fresh or frozen blueberries and a simple lattice top for a beautiful presentation.

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 (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

1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until dough just holds together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate at least 1 hour.
2. Preheat oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch drips.
3. Make the filling: In a large bowl, gently toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon until evenly coated.
4. Roll out one disc of dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, letting excess hang over edge. Fill with blueberry mixture and dot with the 1 tablespoon cold butter pieces.
5. Roll out second disc of dough to a 12-inch circle. Cut into 10 strips (about 3/4-inch wide) for a lattice top. Arrange strips over filling, weaving over and under. Trim strips to edge of pie dish, fold bottom crust over strips, and crimp edges.
6. Brush lattice and edges with beaten egg and sprinkle with coarse sugar. Place pie on the preheated baking sheet. Bake for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for 35-40 minutes more, until crust is golden and filling is bubbling. If edges brown too quickly, cover with foil.
7. Cool pie on a wire rack for at least 2 hours before slicing to allow filling to set.

Tips

• If using frozen blueberries, do not thaw; add 2 extra tablespoons cornstarch to compensate for extra moisture.
• Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Serve warm with vanilla ice cream or whipped cream.

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