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Blueberry Pie Recipe

Classic Homemade Blueberry Pie

iamwinfred
This homemade blueberry pie features a flaky, buttery crust and a thick, glossy filling bursting with fresh blueberry flavor. The combination of cornstarch and flour ensures the filling sets perfectly, while lemon zest and cinnamon add brightness and warmth. A beautiful lattice top makes this pie a stunning centerpiece for summer cookouts, holidays, or any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 410 kcal

Equipment

  • 9-inch deep dish pie plate
  • Rolling Pin
  • Pastry blender or food processor
  • Large mixing bowls
  • Baking sheet lined with foil or parchment to catch drips
  • Pastry brush
  • Sharp knife or pastry wheel for cutting lattice strips
  • Ruler optional, for even lattice cuts
  • Kitchen scale optional
  • Pie shield or aluminum foil strips to prevent overbrowning
  • Wire cooling rack

Ingredients
  

  • 2 1/2 cups all-purpose flour 310g, plus extra for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter 115g, cold and cut into small cubes
  • 1/2 cup vegetable shortening 95g, cold
  • ice water 6-8 tablespoons

For the Blueberry Filling

  • 6 cups fresh blueberries about 30 oz or 850g, rinsed and dried
  • 3/4 cup granulated sugar 150g
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • lemon zest zest of 1 medium lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter cut into small pieces

For the Egg Wash

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar or turbinado sugar, for sprinkling

Instructions
 

  • In a large bowl, combine flour, sugar, and salt. Cut in cold butter and shortening using a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.
  • Drizzle ice water 1 tablespoon at a time, stirring gently until dough holds together when pressed. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
  • In a large bowl, combine blueberries with sugar, cornstarch, flour, lemon zest, lemon juice, cinnamon, allspice, and salt. Toss until berries are evenly coated.
  • Preheat oven to 425°F with a foil-lined baking sheet on the lower rack. Roll out one dough disk into a 12-inch circle and transfer to a 9-inch deep-dish pie plate.
  • Roll out the second dough disk into an 11-inch circle on parchment paper. Cut into 1-inch wide strips using a knife or pastry wheel.
  • Pour the blueberry filling into the bottom crust and dot with butter pieces. Weave the dough strips into a lattice top, trimming and crimping the edges.
  • Brush the lattice with egg wash and sprinkle with coarse sugar. Bake on the preheated sheet at 425°F for 15 minutes, then reduce to 375°F and bake 40-50 minutes until bubbling in the center.
  • Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set completely.

Notes

  • Use cold fat and ice water for a flaky crust. Warm ingredients will make the dough tough.
  • Do not overwork the pie dough. Mix just until it comes together to avoid a dense crust.
  • Dry blueberries thoroughly before using. Excess moisture leads to a runny filling.
  • Bake until the filling bubbles actively in the center. This ensures the thickener has cooked properly.
  • Let the pie cool completely for at least 3 hours before slicing. The filling sets as it cools.
  • If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
  • To use frozen blueberries, add them straight from the freezer and increase cornstarch by 1 tablespoon.
  • Store at room temperature for up to 2 days or in the refrigerator for up to 5-7 days.
  • Make ahead: freeze unbaked assembled pie for up to 3 months. Bake from frozen at 425°F for 20 minutes, then 375°F for 60-70 minutes.
  • Serve with vanilla ice cream or whipped cream for the classic pairing.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 280mgPotassium: 120mgFiber: 3gSugar: 30gVitamin A: 8IUVitamin C: 20mgCalcium: 2mgIron: 8mg
Keyword blueberry pie, homemade pie, lattice pie, summer dessert
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