Blueberry Pie Recipe

Blueberry pie slice on a white plate with the rest of the pie off to the side.

4.50 from 2 votes

This blueberry pie is simple yet bursting with blueberry flavor! It's thick, not runny. A classic summer dessert that's sweet and juicy with a flaky, buttery crust!

Prep Time20

Cook Time1 25

Refrigeration Time1

Course: Dessert

Cuisine: American

Keyword: blueberry, fresh, pie

Servings:

Calories: 516kcal

Author: Leigh Harris

Ingredients

Pie Crust

2 1/2 cups All-purpose flour
1 tablespoons Granulated sugar
1/2 teaspoon Salt
1 cup Unsalted butter, cold 16 tablespoons
5-6 tablespoons Ice water

Blueberry Filling

6 cups Fresh blueberries (or frozen)
3/4 cup Granulated sugar
1/4 teaspoon Salt
1/4 teaspoon Fresh ground nutmeg
5 tablespoons Cornstarch
1 teaspoon Lemon zest
1 tablespoon Lemon juice
1 large egg
1 tablespoon Water

Instructions

To Make The Pie Crust

In the bowl of a food processor combine flour, sugar, and salt. Pulse a few times to mix. Add the cold butter pieces and pulse until the mixture looks like coarse meal. With the processor on, gradually ice cold water one tablespoon at a time and process until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead a few times until it comes together. Divide the dough in half. Shape each piece into a ball then flatten each ball into a disk. Wrap each disk tightly in plastic wrap and refrigerate at least one hour or up to 2 days.

To Make the Blueberry Pie

Preheat the oven to 425 degrees F. Prepare a baking sheet with aluminum foil to catch any spillage.
Using a 9-inch pie pan. Let the dough stand at room temperature for at least 15 minutes if it was refrigerated overnight.
Roll out 1 dough disk to a 12-inch circle, 1/8 inch thick. Transfer to the pie pan and gently ease it down into the pan. Brush some of the egg wash over the bottom pie crust and refrigerate while you roll out the top dough.
In a large mixing bowl combine the fresh blueberries, sugar, salt, cornstarch, nutmeg, lemon zest, and lemon juice. Gently toss to coat the blueberries evenly. Set aside while you roll out the second dough disk.
Roll out the second dough disk to a 12-inch circle. Using a pizza cutter or sharp knife cut out 1/2″ strips of the dough. Pour the blueberry mixture into the prepared pie crust.
Arrange half of the strips vertically over the filling. Fold down every other strip and place one strip horizontally across the top. Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally. Continue weaving the remaining strips to form a lattice top. Trim excess dough from the pie plate and crimp the edges of the pie. Brush the top crust with egg wash and sprinkle with turbinado sugar over the top if desired.
Bake for 20 minutes, then decrease the oven temp to 375 degrees F and continue to bake for another hour to one hour and 15 minutes until the crust is golden brown and the very center of the filling is bubbling not just the outer edges. You may need to use a crust guard before the filling is bubbling.
Remove from the oven to a wire rack to cool completely, at least 3 to 4 hours.

Notes

Watch closely, not all ovens are the same. The secret to a thick filling is allowing the cornstarch to cook completely with the juices all the way to the center of the pie for it to set up. A lattice crust allows some of the liquid to vent out and lets you see when it’s fully cooked in the center (bubbles).

Nutrition