Desserts > Pies & Tarts > Fruit Pies > Blueberry Pie Recipe

Classic Homemade Blueberry Pie

This blueberry pie recipe features a flaky, buttery crust and a juicy, sweet-tart blueberry filling. It's the perfect dessert for any occasion and is sure to be a crowd-pleaser.

Prep Time
30 minutes
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Cold unsalted butter
  • 6-8 tablespoons Ice water
  • 6 cups Fresh blueberries
  • 3/4 cup Granulated sugar
  • 1/4 cup Cornstarch
  • 1 tablespoon Lemon juice
  • 1 teaspoon Lemon zest
  • 1 pinch Pinch of Salt
  • 1 Egg
  • 1 tablespoon Milk or cream
  • 1 tablespoon Coarse sugar

Make the 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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Blueberry Filling

In a large bowl, gently combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Mix well to ensure all blueberries are coated.

Assemble the Pie

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the blueberry filling into the pie crust. Roll out the second disk of dough and either place it over the filling as a top crust, crimping the edges to seal, or cut into strips for a lattice top. In a small bowl, whisk together the egg and milk/cream. Brush the top crust with the egg wash and sprinkle with coarse sugar. Cut slits in the top crust to allow steam to escape.

Bake the Pie

Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil. Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

Nutrition Facts Estimated per 100g of product

Note: This is an estimate and can vary based on specific ingredients and portion sizes. Calories: 220-280 kcal Total Fat: 10-14g Saturated Fat: 6-8g Cholesterol: 30-40mg Sodium: 150-200mg Total Carbohydrate: 30-40g Dietary Fiber: 2-4g Sugars: 15-25g Protein: 2-3g

Other Important Considerations for Nutrition

Blueberry pie contains a significant amount of sugar. Moderation is key for a balanced diet. This pie contains gluten and dairy (if using butter and milk/cream). Consider substitutions for dietary restrictions. Nutritional content can vary based on the amount of sugar used and the specific type of crust. Homemade crusts are generally higher in fat compared to store-bought versions.

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FAQ

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Do not thaw them before using. You may need to add an extra tablespoon of cornstarch to compensate for the extra moisture.
  • How do I prevent the bottom crust from getting soggy?

    Blind bake the bottom crust for 10-15 minutes before adding the filling. This will help to create a barrier and prevent the crust from becoming soggy.
  • How long does blueberry pie last?

    Blueberry pie can last for up to 3-4 days in the refrigerator. Make sure to cover it tightly with plastic wrap or foil.
  • Can I freeze blueberry pie?

    Yes, you can freeze blueberry pie. Wrap it tightly in plastic wrap and then foil. It can be stored in the freezer for up to 2-3 months. Thaw completely before serving.