Blueberry Pie Recipe: Juicy and Flaky
Classic Blueberry Pie with flaky crust and juicy filling.
Ingredients
- Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter cold, cubed
- 8 tbsp ice water
- Blueberry Filling:
- 5 cups fresh or frozen blueberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp unsalted butter cubed
- Assembly:
- 1 egg beaten
- 1 tbsp coarse sugar optional
- Optional: Fresh blueberries powdered sugar
- Suggested Pairings: Vanilla ice cream coffee
Instructions
- Mix flour, salt, sugar; cut in butter, add ice water. Form two discs, chill 1 hour.
- Toss blueberries with sugar, cornstarch, lemon juice, zest, cinnamon, salt. Taste and adjust the sweetness.
- Roll one disc, fit into white ceramic pie dish. Add filling, dot with butter.
- Top with second crust or lattice, brush with egg wash, sprinkle sugar. Bake at 375°F 50–60 minutes.
- Cool 2 hours, serve with blueberries, ice cream, coffee.
Notes
- Use cold butter for flaky crust.
- Store in the fridge for 4 days or freeze for 3 months.
- Try gluten-free or vegan variations.
- Pair with whipped cream.