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The Best Homemade Blueberry Pie with Flaky Crust

Close-up of a thick slice of blueberry pie recipe showing juicy filling and sugared crust.
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Make the ultimate summer dessert with this classic homemade blueberry pie recipe. You get a perfectly set, sweet and tart filling loaded with fresh berries, all held within a buttery, flaky crust. This recipe is tested for perfection, so you avoid runny filling every time.

Ingredients

Scale
  • 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 blueberries
  • 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 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, mixing until the dough just comes together. Do not overmix. 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 large bowl, gently combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Toss lightly until the berries are evenly coated. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator.
  4. Fill and Top the Pie: Pour the blueberry filling into the chilled bottom crust. Roll out the second disk of dough for the top crust. You can cut vents or create a lattice design. Place the top crust over the filling. Trim the edges, crimp the top and bottom crusts together to seal, and cut several slits in the top crust to allow steam to escape.
  5. Egg Wash and Bake: Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips.
  6. Bake the Pie: Preheat your oven to 400°F (200°C). Bake for 20 minutes at 400°F. Then, 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.
  7. Cool Completely: This step is crucial for a firm filling. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • If you are planning your weekly meals, this pie pairs well with simple main courses, unlike complex meal planning systems.
  • If you use frozen blueberries, do not thaw them first, but you may need to add 5-10 minutes to the total bake time.
  • For a richer flavor, consider using a high-quality butter for your crust. This recipe delivers a better result than many meal delivery companies offer for dessert.

Nutrition

Find it online: https://kitchenuser.net/blueberry-pie-recipe-flaky-crust-set-filling/