Description
This Ultimate Blueberry Pie recipe delivers a perfect balance of a buttery, flaky crust with a luscious, sweet-tart blueberry filling. Ideal for fresh or thawed blueberries, this classic dessert combines lemon zest, cinnamon, and vanilla for a complex flavor profile. The pie bakes to golden perfection, making it a delightful homemade treat perfect for any occasion.
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)
Topping:
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Make the crust: In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two disks, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.
- Preheat the oven: Set your oven temperature to 400°F (200°C) to prepare for baking the pie.
- Prepare the filling: In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and vanilla extract. Stir gently to evenly coat all the berries without crushing them.
- Roll out the bottom crust: On a floured surface, roll out one chilled dough disk into a circle large enough to fit a 9-inch pie dish. Carefully transfer it to the dish, pressing it into the bottom and sides evenly.
- Add the filling: Pour the blueberry mixture into the prepared crust and dot the filling evenly with small pieces of butter to add richness.
- Roll out the top crust: Roll the second dough disk out and place it over the filling. Trim any excess dough from the edges, then crimp the edges to seal. Cut slits in the top crust to allow steam to escape, or create a lattice design if desired.
- Apply egg wash and sugar: Beat the egg and brush it over the surface of the crust to give it a beautiful golden color when baked. Sprinkle with coarse sugar for added texture and sweetness, if using.
- Bake the pie: Place the pie on the middle rack of the oven and bake for 45 to 50 minutes, until the crust is golden brown and the filling is bubbling vigorously. If the crust edges brown too quickly, cover them with foil halfway through baking to prevent burning.
- Cool the pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This resting time helps the blueberry filling set for clean slices and better texture.
Notes
- Use fresh or frozen blueberries; if frozen, thaw and drain excess liquid before using to avoid a soggy filling.
- Adjust sugar quantity to taste, especially if your blueberries are very sweet or tart.
- The optional cinnamon adds a warm spice note but can be omitted for a more classic flavor.
- For a shiny, golden crust, don’t skip the egg wash.
- Chilling the dough before rolling out ensures a flaky crust that holds shape during baking.
- Leftover pie can be refrigerated for up to 3 days and reheated gently before serving.
