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The Ultimate Homemade Blueberry Pie Recipe with Flaky Crust

Close-up of a juicy slice of homemade blueberry pie recipe with a flaky golden crust.
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Follow this classic American recipe for the best homemade blueberry pie, featuring a buttery, flaky crust and a perfectly balanced sweet and tart filling that slices cleanly.

Ingredients

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  • 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 or frozen blueberries (do not thaw if frozen)
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch or tapioca flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (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, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. If using fresh berries, let the mixture sit for 15 minutes. If using frozen berries, toss gently to coat.
  3. Assemble the Pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Pour the blueberry filling into the bottom crust.
  4. Create the Top Crust: Roll out the second disk of dough. You can cut vents, create a lattice top, or use cookie cutters for decoration. Place the top crust over the filling. Trim the edges and crimp the top and bottom crusts together to seal. Brush the top crust with the egg wash and sprinkle with coarse sugar.
  5. Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F. 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.
  6. Cool Completely: This step is crucial for a clean slice. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For an extra flaky crust, keep all ingredients, especially the butter and water, very cold.
  • If you prefer a crumble top instead of a full top crust, mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 teaspoon cinnamon until crumbly, and sprinkle over the filling.
  • This recipe works well for meal planning; bake ahead and store at room temperature for up to two days.

Nutrition

Find it online: https://delicerecipe.com/blueberry-pie-recipe/