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The Ultimate Classic Homemade Blueberry Pie Recipe with a Flaky Crust

Close-up of a perfect slice of amazing blueberry pie recipe with a flaky crust and rich, dark filling.
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Create the best homemade blueberry pie featuring a buttery, flaky crust and a perfectly set, juicy filling. This classic dessert balances sweet and tart flavors, making it ideal for summer gatherings or holiday tables.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blueberries
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch or tapioca starch
  • 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 topping)

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, 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 bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Mix until the berries are evenly coated. If using frozen blueberries, do not thaw them first.
  3. Assemble the Pie: 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. 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 whole sheet over the filling. Crimp the edges of the top and bottom crusts together to seal.
  5. Chill and Bake: Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar. Place the pie in the refrigerator for 15 minutes before baking to help the crust hold its shape. Preheat your oven to 400°F (200°C).
  6. Bake the Pie: Place the pie on a baking sheet (to catch 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.
  7. Cool Completely: Remove the pie from the oven and place it on a wire rack. You must let the pie cool for at least 4 hours, or until the filling is fully set, before slicing. This step prevents a runny filling.

Notes

  • For the flakiest crust, keep all your ingredients, especially the butter and water, very cold. Do not overwork the dough.
  • If you want a richer color, you can add 1 teaspoon of vanilla extract to the filling mixture.
  • This recipe works well with fresh or frozen blueberries; no need to adjust the starch if you use frozen.

Nutrition

Find it online: https://www.unfoldrecipes.com/blueberry-pie-recipe-classic-flaky-crust/