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Classic Homemade Blueberry Pie with Flaky Crust

Close-up of a thick slice of homemade blueberry pie recipe showing juicy filling and golden crust.
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Follow this recipe for a classic homemade blueberry pie featuring a perfectly flaky crust and a filling that sets well, using fresh or frozen blueberries.

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)
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the 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 Filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Mix until the berries are evenly coated. The cornstarch helps the filling set.
  3. Assemble the Pie: Preheat your oven to 425°F (220°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.
  4. Fill the Pie: Pour the blueberry mixture into the bottom crust.
  5. Top the Pie: Roll out the second dough disk. You can place it over the filling as a solid top crust (cutting vents) or cut into strips for a lattice design. Crimp the edges of the top and bottom crusts together to seal.
  6. Bake: Brush the top crust with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch drips. Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them with foil strips.
  7. Cool: Cool the pie completely on a wire rack for at least 4 hours before slicing. This cooling time is necessary for the filling to set properly.

Notes

  • For an extra flaky crust, keep all ingredients very cold, especially the butter and water.
  • If using frozen blueberries, do not thaw them first; use them straight from the freezer, but you may need to add 5-10 minutes to the total baking time.
  • To prevent a runny filling, ensure you use the full amount of cornstarch specified and allow the pie to cool completely before cutting.

Nutrition

Find it online: https://tastetaught.com/blueberry-pie-recipe-flaky-crust-filling-sets/