Juicy, jammy, bubbling over the edges… the kind that makes the kitchen smell unreal.
Here’s a classic, foolproof version with a flaky crust and a filling that actually sets.
Homemade Blueberry Pie
Ingredients
Pie crust (double crust)
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2½ cups all-purpose flour
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1 tsp salt
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1 tbsp sugar
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1 cup cold butter, cubed
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6–8 tbsp ice water
(Store-bought works too. No judgment.)
Blueberry filling
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5 cups blueberries (fresh or frozen — no need to thaw)
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¾ cup sugar (adjust if berries are very sweet)
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3 tbsp cornstarch
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1 tbsp lemon juice
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1 tsp lemon zest
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¼ tsp cinnamon (optional but lovely)
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Pinch of salt
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1 tbsp butter, cut into bits
Finish
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1 egg + 1 tbsp water (egg wash)
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Coarse sugar (optional)
Instructions
1) Make the crust
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Mix flour, salt, and sugar.
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Cut in butter until pea-sized pieces remain.
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Add ice water a little at a time until dough just comes together.
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Divide in two, flatten into discs, wrap, chill 1 hour.
2) Make the filling
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In a large bowl, toss blueberries with sugar, cornstarch, lemon juice/zest, cinnamon, and salt.
3) Assemble
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Roll out one dough disc and line a 9-inch pie plate.
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Add filling and dot with butter.
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Roll out top crust (lattice or full). Trim and crimp edges.
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Brush with egg wash and sprinkle sugar.
4) Bake
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Bake at 425°F / 220°C for 20 minutes.
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Reduce to 375°F / 190°C and bake 35–45 minutes more,
until filling is bubbling thickly and crust is golden.
(If edges brown too fast, tent with foil.)
5) Cool (critical!)
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Let cool at least 3–4 hours so the filling sets.
Blueberry pie wisdom
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Bubbling juices = done. Clear bubbles, not foamy.
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Lemon makes the blueberries taste more blueberry.
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Warm pie + vanilla ice cream is non-negotiable.
Want a crumb-top version, deep-dish, or no-run filling secret?