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Best Homemade Blueberry Pie Recipe with Flaky Crust

Close-up of a juicy slice of blueberry pie recipe showing rich purple filling and golden flaky crust.
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Follow this reliable blueberry pie recipe for a classic dessert featuring a buttery, flaky crust and a sweet and tart filling that sets perfectly. This is the ultimate summer treat.

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
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 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.
  2. 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, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the blueberry filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon. Set aside while you roll out the bottom crust.
  4. Preheat your oven to 425 degrees F (220 degrees C).
  5. 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.
  6. Pour the blueberry filling into the crust. Dot the top of the filling with small pieces of leftover butter, if desired, for richness.
  7. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the pie. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake the pie at 425 degrees F for 15 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 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.
  10. Cool the blueberry pie completely on a wire rack for at least 3 to 4 hours before slicing. This cooling time allows the filling to set properly.

Notes

  • If you use frozen blueberries, do not thaw them first; add them directly to the sugar mixture.
  • For an extra flaky crust, keep all ingredients very cold during preparation.
  • This pie pairs well with vanilla ice cream or a slice of sharp cheddar cheese.

Nutrition

Find it online: https://kingscook.com/blueberry-pie-recipe-flaky-crust/