I finally nailed the blueberry pie of my dreams, with juicy berries bubbling under a golden, buttery, flaky crust. One slice is all it takes to see why this homemade classic never lasts long.

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I’m honestly obsessed with this blueberry pie because it hits that messy, juicy, buttery spot I want every single time. The filling is packed with fresh blueberries, so every slice spills a little and stains the plate in the best way.

But the crust? That flaky, golden situation from cold unsalted butter is the reason I keep sneaking another sliver.

I love how the berries taste sweet, a little tart, and bold without getting buried under too much fuss. And yes, I absolutely eat the broken edge pieces first.

No shame. This is the pie I crave all summer long.

Ingredients

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All purpose flour keeps the crust sturdy, flaky, and ready for juicy blueberries.
Salt wakes everything up so the pie doesn’t taste flat.
Granulated sugar sweetens the crust and filling without getting too fancy.
Cold butter makes those flaky layers you’ll brag about later.
Ice water brings the dough together without making it tough.
Blueberries are the star, juicy, sweet, and a little messy.
Cornstarch thickens the filling so it slices instead of puddles.
Lemon juice adds brightness and keeps the berries from tasting too heavy.
Lemon zest gives a fresh little pop.
Basically, it’s sunshine.
Cinnamon adds cozy warmth, but it’s totally okay to skip.
Egg wash makes the top shiny and golden.
Plus, pretty counts.
Coarse sugar adds sparkle and crunch, like a bakery-style finish.

Ingredient Quantities

2 1/2 cups all purpose flour

1 teaspoon salt

1 tablespoon granulated sugar

1 cup cold unsalted butter, cubed (2 sticks)

6 to 8 tablespoons ice water

5 cups fresh blueberries, or frozen and thawed

3/4 cup granulated sugar

3 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon ground cinnamon (optional)

Pinch of salt

1 tablespoon unsalted butter, cut into small pieces

1 large egg

1 tablespoon milk or cream

1 tablespoon turbinado or coarse sugar for sprinkling, optional

How to Make this

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1. In a large bowl whisk 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add 1 cup cold cubed unsalted butter and cut or rub into the flour until mixture resembles coarse crumbs with some pea sized pieces remaining.

2. Sprinkle 6 to 8 tablespoons ice water over the flour mixture a tablespoon at a time, tossing until dough just comes together. Divide into two discs, wrap, and chill at least 1 hour.

3. Preheat oven to 425 degrees F. On a lightly floured surface roll one dough disc into a 12 inch circle and fit into a 9 inch pie plate, leaving the edges overhanging.

4. In a large bowl combine 5 cups blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon ground cinnamon if using, and a pinch of salt. Toss gently to coat.

5. Pour the blueberry mixture into the prepared crust and dot the filling with 1 tablespoon unsalted butter cut into small pieces.

6. Roll out the second dough disc to cover the pie. Place over filling as a full top or cut into strips for a lattice. Trim and crimp edges to seal; flute or press with a fork as desired.

7. In a small bowl beat 1 large egg with 1 tablespoon milk or cream and brush evenly over the top crust. Sprinkle 1 tablespoon turbinado or coarse sugar on top if desired.

8. Cut a few steam vents in a full top crust or ensure lattice openings are sufficient. Place the pie on a baking sheet to catch drips.

9. Bake at 425 degrees F for 20 minutes, then reduce oven temperature to 375 degrees F and continue baking for 25 to 30 minutes more until crust is golden and filling is bubbling.

10. Cool pie on a wire rack at least 2 hours to allow filling to set before slicing and serving.

Equipment Needed

1. Large mixing bowls (one for dough, one for filling)
2. Whisk
3. Pastry cutter or two forks
4. Measuring cups and spoons
5. Rolling pin
6. 9 inch pie plate
7. Pastry brush and small bowl for egg wash
8. Baking sheet to catch drips
9. Wire cooling rack

FAQ

Q: Can I use frozen blueberries instead of fresh?

Yes. Thaw and drain excess liquid, then proceed. Tossing berries with cornstarch while still slightly icy helps absorb extra moisture.

Q: How do I prevent a soggy bottom crust?

Blind bake the bottom crust for 10 minutes at 400F before adding filling, or brush with a thin layer of beaten egg white or melted chocolate and chill briefly to seal.

Q: My filling looks watery while baking. Will it set?

It will thicken as it cools because of the cornstarch. If it still seems runny after cooling, bake another 10 to 15 minutes at 350F, tenting the edges with foil to avoid overbrowning.

Q: Can I make the pie ahead and freeze it?

Yes. Freeze unbaked assembled pies for up to 1 month. Bake from frozen, adding 10 to 20 minutes to the baking time, or thaw overnight in the refrigerator before baking.

Q: What is the best way to get a glossy filling and deep color?

A splash of lemon juice and a bit of extra sugar helps brighten flavor and color. Brushing the cooled top with a light corn syrup glaze gives extra shine, if desired.

Q: How should I store leftovers and how long will they keep?

Store covered at room temperature for up to 2 days, or refrigerate up to 4 days. Rewarm slices briefly for a freshly baked texture.

Simply The Best Blueberry Pie Recipe Substitutions and Variations

Unsalted butter (1 cup) → Substitute: use cold salted butter and omit the 1 teaspoon salt from the dough, or use 1 cup cold vegetable shortening for a flakier, less buttery crust.
Cornstarch (3 tablespoons) → Substitute: use 3 tablespoons tapioca starch for a glossier, chewier filling, or 4 tablespoons all purpose flour as a pantry-stable thickener.
Lemon juice (1 tablespoon) → Substitute: use 1 tablespoon apple cider vinegar or 1 tablespoon white wine vinegar for brightness, or 1 tablespoon freshly squeezed orange juice for a milder citrus note.
Turbinado or coarse sugar (1 tablespoon) → Substitute: use demerara sugar or raw cane sugar for similar crunch, or use granulated sugar if you prefer no crunch on top.

Pro Tips

1. Keep everything cold for a flaky crust: chill the butter and use ice water, work quickly, and return the dough to the fridge if it starts to warm. Cold butter creates those lovely steam pockets when baked.

2. Prevent a soggy bottom by pre-baking the crust a little or spreading a thin layer of finely ground almond meal or a scant tablespoon of cornstarch across the bottom before adding the filling; both absorb excess juices without affecting flavor.

3. For evenly thick filling and fewer blowouts, toss the berries gently with the sugar and cornstarch and let them sit 10 to 15 minutes to macerate. Drain any very watery liquid before filling if your berries are overly juicy.

4. Shield the crust edges in the final 20 to 25 minutes of baking: tent them with foil or a pie shield once they reach a deep golden color so the edges do not overbrown while the filling finishes bubbling and thickening.

Simply The Best Blueberry Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally nailed the blueberry pie of my dreams, with juicy berries bubbling under a golden, buttery, flaky crust. One slice is all it takes to see why this homemade classic never lasts long.

Servings

servings

Calories

500

kcal

Equipment: 1. Large mixing bowls (one for dough, one for filling)
2. Whisk
3. Pastry cutter or two forks
4. Measuring cups and spoons
5. Rolling pin
6. 9 inch pie plate
7. Pastry brush and small bowl for egg wash
8. Baking sheet to catch drips
9. Wire cooling rack

Ingredients

2 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cubed (2 sticks)
6 to 8 tablespoons ice water
5 cups fresh blueberries, or frozen and thawed
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon (optional)
Pinch of salt
1 tablespoon unsalted butter, cut into small pieces
1 large egg
1 tablespoon milk or cream
1 tablespoon turbinado or coarse sugar for sprinkling, optional

Directions

In a large bowl whisk 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add 1 cup cold cubed unsalted butter and cut or rub into the flour until mixture resembles coarse crumbs with some pea sized pieces remaining.
Sprinkle 6 to 8 tablespoons ice water over the flour mixture a tablespoon at a time, tossing until dough just comes together. Divide into two discs, wrap, and chill at least 1 hour.
Preheat oven to 425 degrees F. On a lightly floured surface roll one dough disc into a 12 inch circle and fit into a 9 inch pie plate, leaving the edges overhanging.
In a large bowl combine 5 cups blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon ground cinnamon if using, and a pinch of salt. Toss gently to coat.
Pour the blueberry mixture into the prepared crust and dot the filling with 1 tablespoon unsalted butter cut into small pieces.
Roll out the second dough disc to cover the pie. Place over filling as a full top or cut into strips for a lattice. Trim and crimp edges to seal; flute or press with a fork as desired.
In a small bowl beat 1 large egg with 1 tablespoon milk or cream and brush evenly over the top crust. Sprinkle 1 tablespoon turbinado or coarse sugar on top if desired.
Cut a few steam vents in a full top crust or ensure lattice openings are sufficient. Place the pie on a baking sheet to catch drips.
Bake at 425 degrees F for 20 minutes, then reduce oven temperature to 375 degrees F and continue baking for 25 to 30 minutes more until crust is golden and filling is bubbling.
Cool pie on a wire rack at least 2 hours to allow filling to set before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.