I bring you my Easy Blueberry Pie recipe. It uses all-purpose flour, cold unsalted butter and vibrant blueberries along with lemon juice and sugar to craft a pie that speaks of simplicity and subtle flavors. The balance of tart citrus and sweet berries creates a truly inviting treat for foodies.

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I’ve always been excited to experiment with blueberry pie, and this recipe is one of my favorites. I start by mixing 2 1/2 cups all-purpose flour with a teaspoon each of salt and sugar.

Then I work in 1 cup of cold unsalted butter cut into cubes, letting it mingle with the flour until the texture is just right. Next, I gradually add 4 to 6 tablespoons of ice water to bring it all together for a perfect, flaky crust.

Meanwhile, I prepare the filling by tossing 4 cups of fresh blueberries (or thawed frozen ones) with 3/4 cup granulated sugar, 1/4 cup all-purpose flour, a tablespoon of lemon juice and a pinch of salt. Then I dot pieces of butter on top before baking it.

Every step makes me more excited because the result is a pie that stands out among other berry desserts and easy blueberry recipes.

Why I Like this Recipe

1. I really like how the flaky crust turns out every time I make it. Even though making dough can be a pain, I love that it’s so buttery and tender after chilling for a bit.

2. I enjoy the mix of sweet and tart flavours in the filling. The fresh blueberries mixed with a bit of lemon juice really make the pie taste refreshing and not too sugary.

3. It’s fun to see all the ingredients coming together in a simple recipe. Even if I mess up occasionally with the dough or the water measurements, it’s always satisfying to watch the pie bubble and turn golden in the oven.

4. I appreciate how versatile this recipe is. Whether I use fresh or thawed frozen blueberries, it always reminds me of home and gives me a reason to experiment a little bit in the kitchen.

Ingredients

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All-purpose flour provides carbohydrates and a bit of protein to build a tender, flaky crust.
Cold unsalted butter gives rich flavor and texture, making the pastry light and melt-in-your-mouth.
Blueberries pack natural sweetness with a slight tartness and a boost of antioxidants for health.
Lemon juice adds a sharp, tangy kick that brightens the filling and balances the sweetness.
Sugar sweetens the mix and helps create a glossy, appealing finish to the pie.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup cold unsalted butter, cut into cubes

4 to 6 tablespoons ice water

4 cups fresh blueberries (or frozen ones that have been thawed)

3/4 cup granulated sugar

1/4 cup all-purpose flour

1 tablespoon lemon juice

1/4 teaspoon salt

1 tablespoon unsalted butter, for dotting

How to Make this

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1. In a large bowl, mix 2 1/2 cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Cut in 1 cup cold unsalted butter (in cubes) until the mixture is crumbly. Slowly add 4 to 6 tablespoons ice water until a dough forms, but dont overwork it. Wrap in plastic and chill for about 30 minutes.

2. Preheat your oven to 425°F.

3. Roll the chilled dough on a lightly floured surface into a circle that’s big enough for your pie pan. Gently lay it into the pan making sure to cover the bottom evenly.

4. In another bowl, combine 4 cups blueberries, 3/4 cup granulated sugar, 1/4 cup flour, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Stir until the blueberries are well coated.

5. Pour the blueberry mixture into the crust evenly.

6. Dot the blueberry filling with 1 tablespoon unsalted butter by placing little bits over the top.

7. If youre making a top crust, roll out the remaining dough and carefully lay it over the filling. Press the edges together to seal and cut a few small slits for steam to escape.

8. Bake at 425°F for 20 minutes. Then lower the oven temperature to 375°F and continue baking for another 30-40 minutes until the crust turns lightly golden and the filling is bubbly.

9. Let the pie cool for at least 2 hours before serving so the filling sets properly. Enjoy your pie!

Equipment Needed

1. Large mixing bowl for the crust
2. Second bowl for combining the blueberry filling
3. Rolling pin for rolling out the dough
4. Pie pan to bake the pie in
5. Measuring cups and spoons for the ingredients
6. Knife to cut the butter into cubes
7. Plastic wrap for covering and chilling the dough
8. Oven for baking the pie

FAQ

Q: How do I keep the crust flaky?

A: Make sure to use cold butter and just mix enough to combine the ingredients; don't overwork the dough or it gets tough.

Q: Can I use frozen blueberries instead?

A: Yup, but be sure to thaw them and drain off any extra juice so the pie filling doesn't get too watery.

Q: Why do we need ice water in the recipe?

A: The ice water helps hold the dough together without warming up the butter, which is key to a flaky crust.

Q: What if my pie crust is too hard?

A: You might have overworked the dough. Try kneading it gently next time and use chilled ingredients.

Q: How long should I bake the blueberry pie?

A: Bake it for about 45-55 minutes at 375°F until the crust is golden and the filling is bubbly.

Blueberry Pie Recipe Substitutions and Variations

Instead of all-purpose flour, you can use a gluten free flour blend if you need a gluten free version but be careful cause the texture might come out slightly different.
You can replace unsalted butter with high quality margarine or vegetable shortening. It gives a similar texture but might change the flavor a bit.
If you dont have ice water, really cold tap water from the fridge works fine.
Lemon juice can be swapped out with lime juice for a tangy twist, although the taste will be a little different.

Pro Tips

1. Make sure all your ingredients like butter and water are ice cold – it’ll help make the crust extra flaky, you know.
2. If youre using frozen blueberries, let them thaw and drain out any extra juice or your filling might be too watery.
3. When you’re mixing your dough, try not to overwork it. Over-mixing can make your crust tough instead of light and crumbly.
4. Before you put the pie in the oven, let it sit out for just a few minutes so it comes closer to room temperature. It helps it bake more evenly.

Blueberry Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Large mixing bowl for the crust
2. Second bowl for combining the blueberry filling
3. Rolling pin for rolling out the dough
4. Pie pan to bake the pie in
5. Measuring cups and spoons for the ingredients
6. Knife to cut the butter into cubes
7. Plastic wrap for covering and chilling the dough
8. Oven for baking the pie

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into cubes
4 to 6 tablespoons ice water
4 cups fresh blueberries (or frozen ones that have been thawed)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon unsalted butter, for dotting

Directions

In a large bowl, mix 2 1/2 cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Cut in 1 cup cold unsalted butter (in cubes) until the mixture is crumbly. Slowly add 4 to 6 tablespoons ice water until a dough forms, but dont overwork it. Wrap in plastic and chill for about 30 minutes.
Preheat your oven to 425°F.
Roll the chilled dough on a lightly floured surface into a circle that’s big enough for your pie pan. Gently lay it into the pan making sure to cover the bottom evenly.
In another bowl, combine 4 cups blueberries, 3/4 cup granulated sugar, 1/4 cup flour, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Stir until the blueberries are well coated.
Pour the blueberry mixture into the crust evenly.
Dot the blueberry filling with 1 tablespoon unsalted butter by placing little bits over the top.
If youre making a top crust, roll out the remaining dough and carefully lay it over the filling. Press the edges together to seal and cut a few small slits for steam to escape.
Bake at 425°F for 20 minutes. Then lower the oven temperature to 375°F and continue baking for another 30-40 minutes until the crust turns lightly golden and the filling is bubbly.
Let the pie cool for at least 2 hours before serving so the filling sets properly. Enjoy your pie!

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.