Description
This classic homemade Blueberry Pie features a flaky, buttery crust filled with a luscious mixture of fresh blueberries, sugar, and a hint of lemon and cinnamon. Perfect for summer desserts or anytime you crave a sweet, fruity treat, this pie combines traditional baking techniques with simple ingredients to deliver a crowd-pleasing dessert that’s best served warm or at room temperature with vanilla ice cream.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tablespoons ice water
Blueberry Filling
- 5 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
Finishing Touches
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Prepare the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Preheat Oven: Set your oven to 400°F (200°C) to preheat while you prepare the filling and crusts.
- Make Blueberry Filling: In a large bowl, combine fresh blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Toss gently to coat the berries evenly without crushing them.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully place the dough into a 9-inch pie dish, pressing gently to fit the dish without stretching the dough.
- Assemble Filling and Dot Butter: Pour the blueberry mixture into the crust-lined pie dish. Dot the filling evenly with small pieces of the unsalted butter to add richness to the filling.
- Roll Out Top Crust: Roll out the second disc of dough. You can place it as a full crust with slits cut in the center to allow steam to escape or create a decorative lattice crust by weaving strips of dough over the filling.
- Seal and Decorate Edges: Trim excess dough from edges and crimp to seal the top and bottom crusts together to prevent leaks during baking.
- Apply Egg Wash and Sugar: Brush the entire top crust with beaten egg wash to achieve a golden, shiny finish. Sprinkle coarse sugar evenly over the top for added texture and sweetness.
- Bake the Pie: Bake for 20 minutes at 400°F (200°C), then reduce oven temperature to 375°F (190°C) and continue baking for an additional 35–40 minutes. The crust should be golden brown and the filling bubbly.
- Cool Before Serving: Allow the pie to cool for at least 2 hours before slicing to let the filling set properly. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.
Notes
- If using frozen blueberries, do not thaw before mixing with other filling ingredients to prevent excess moisture.
- For enhanced flavor, add a splash of vanilla extract to the filling mixture.
- The pie is delicious served warm or at room temperature and pairs wonderfully with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
