Description
This Ultimate Blueberry Pie recipe delivers homemade bliss with a flaky, buttery crust and a juicy, perfectly spiced blueberry filling. Ideal for any occasion, this classic dessert combines fresh or thawed blueberries with lemon, cinnamon, and vanilla for a vibrant flavor profile, topped with a golden, crisp crust.
Ingredients
Scale
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
Filling:
- 5 cups fresh blueberries (or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces (for topping)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Make the crust: In a large bowl, combine flour, salt, and sugar. Cut in cold butter until the mixture looks like coarse crumbs. Gradually add ice water one tablespoon at a time, mixing until the dough forms. Divide the dough into two disks, wrap tightly with plastic wrap, and refrigerate for at least 1 hour to chill and firm up.
- Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare filling: In a large bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract until evenly coated.
- Roll out bottom crust: Roll one dough disk on a floured surface to fit a 9-inch pie dish. Carefully transfer it to the pie dish, pressing it into place.
- Add filling and butter: Pour the blueberry filling into the crust and dot the surface evenly with small pieces of butter.
- Top crust: Roll out the second dough disk and cover the filling. Trim excess dough and crimp the edges to seal. Cut slits in the top crust for steam vents or create a lattice pattern as desired.
- Apply egg wash and sugar: Brush the top crust with beaten egg for a golden finish and sprinkle coarse sugar over it if you want extra crunch and sparkle.
- Bake the pie: Bake for 45–50 minutes, until the crust is golden brown and the filling bubbles. If the crust edges brown too quickly, cover them with foil halfway through baking.
- Cool the pie: Allow the pie to cool for at least 2 hours on a wire rack. This resting time lets the filling fully set for clean slices and the best flavor.
Notes
- Using fresh or properly thawed frozen blueberries works equally well; ensure frozen are thoroughly drained to avoid soggy crust.
- Adding cinnamon is optional but adds warmth and depth to the flavor.
- Chilling the dough before baking helps prevent shrinking and results in a flakier crust.
- To prevent overbrowning, shield the pie edges with foil after 30 minutes of baking.
- Let the pie cool completely before slicing to ensure the filling firms up for neat serving.
