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Classic Homemade Blueberry Pie Recipe with Flaky Crust

Close-up of a thick slice of homemade blueberry pie recipe showing juicy filling and flaky crust.
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Follow this reliable recipe for the best homemade blueberry pie, featuring a perfectly flaky crust and a sweet, thick filling that sets well, using fresh or frozen berries.

Ingredients

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  • 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)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh 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 Flaky 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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Blueberry Filling: In a separate large bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Toss until the berries are evenly coated. Set aside while you roll out the bottom crust.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Pour the blueberry filling into the crust.
  4. Create the Top Crust: Roll out the second dough disk. You can cut vents, create a lattice top, or place the full sheet over the filling. Crimp the edges of the top and bottom crusts together to seal. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  5. Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 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.
  6. Cool Completely: Remove the pie from the oven and place it on a wire rack. This step is crucial for the best blueberry filling consistency. Allow the pie to cool completely, ideally for 4 to 6 hours, before slicing. This allows the cornstarch to fully set the juices.

Notes

  • If you use frozen blueberries, do not thaw them first. This helps prevent the filling from becoming too watery during baking.
  • For an extra flaky crust, keep all your ingredients, especially the butter and water, very cold.
  • If you prefer a crumb topping instead of a top crust, mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter until crumbly, and sprinkle over the filling before baking.

Nutrition

Find it online: https://hearthbite.com/blueberry-pie-recipe/