Description
This Ultimate Blueberry Pie recipe offers a delightful homemade treat bursting with fresh blueberry flavor encased in a perfectly flaky, buttery crust. With a balance of sweet and tart notes from fresh blueberries, lemon, cinnamon, and vanilla, this classic pie is perfect for any occasion. The recipe includes a homemade pie crust that is chilled for optimal texture and a luscious filling thickened with cornstarch, baked until golden and bubbly. Best enjoyed chilled to let the filling set, it serves as a comforting dessert that satisfies sweet tooth cravings with pure homemade bliss.
Ingredients
Scale
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
For the Filling:
- 5 cups fresh blueberries (or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces (for topping)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Make the crust: In a large bowl, combine flour, salt, and sugar. Cut in the cold, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour to chill thoroughly.
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to reach the temperature while you prepare the pie.
- Prepare the filling: In a large bowl, mix the blueberries with granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and vanilla extract. Gently toss everything together until the blueberries are evenly coated and the filling is thickened slightly.
- Roll out the bottom crust: On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish and gently press it into place, making sure it covers the bottom and sides evenly.
- Add the filling: Pour the blueberry mixture into the prepared pie crust. Dot the filling evenly with small pieces of butter to add richness and enhance the flavor during baking.
- Roll out and add the top crust: Roll out the second dough disk to cover the pie. Place it over the filling, trim the edges so they align with the pie dish, and crimp to seal. Cut several slits in the top crust to create steam vents or alternatively create a decorative lattice crust if preferred.
- Apply egg wash and sugar: Beat the egg and brush it evenly over the top crust to promote a shiny, golden finish. Sprinkle with coarse sugar if desired for added texture and sparkle.
- Bake the pie: Bake in the preheated oven for 45–50 minutes until the crust turns a golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil to prevent burning while the center finishes baking.
- Cool and serve: Remove the pie from the oven and allow it to cool for at least 2 hours at room temperature. Cooling lets the filling set properly, making it easier to slice and enhancing the flavor experience. Serve at room temperature or chilled.
Notes
- You can use frozen blueberries if fresh are not available; just ensure they are fully thawed and drained to prevent excess moisture in the filling.
- Chilling the dough helps prevent shrinkage and results in a flakier crust.
- To avoid burnt crust edges, cover them with foil halfway through baking if they begin to brown too much.
- Letting the pie cool completely before slicing is essential to allow the filling to set and prevent it from running.
- Optional cinnamon adds a warm spice note, but can be omitted if preferred.
