Why You’ll Love This Recipe
I make this blueberry pie every summer when berries are at their peak, and it’s the one I’m asked to bring to every cookout. The filling is deeply fruity and just tart enough, thick enough to slice cleanly without turning gluey. A little lemon zest and juice make the blueberries taste brighter, and a pinch of cinnamon adds warmth without taking over. The crust is flaky, buttery, and deeply golden. It also works beautifully with frozen berries, so you can enjoy it all year long.
- Juicy, jammy blueberry filling that slices cleanly
- Flaky, buttery double crust
- Works with fresh or frozen blueberries
- Easy to dress up with a lattice or a solid top
Ingredients
For the pie crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
For the blueberry filling:
- 6 cups fresh or frozen blueberries (about 2 ¼ pounds)
- ¾ cup granulated sugar
- ¼ cup cornstarch (or ⅓ cup if using frozen berries)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cold unsalted butter, cut into small pieces
For finishing:
- 1 egg beaten with 1 tablespoon water or milk
- 1 to 2 tablespoons coarse sugar
- Vanilla ice cream or whipped cream, for serving
Directions
- Make the crust. Whisk the flour, salt, and sugar in a large bowl. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces. Add the ice water one tablespoon at a time until the dough just holds together. Divide into two discs, wrap, and chill for at least 1 hour.
- Preheat the oven to 425°F (220°C) and place a baking sheet on the lower rack to catch drips and help crisp the bottom crust.
- Prepare the filling. In a large bowl, gently toss the blueberries with the sugar, cornstarch, lemon zest, lemon juice, cinnamon, salt, and vanilla until evenly coated. If using frozen berries, don’t thaw them first.
- Roll out the bottom crust. On a lightly floured surface, roll one disc into a 12-inch circle. Fit it into a 9-inch pie dish, leaving about 1 inch of overhang.
- Fill the pie. Pour in the blueberry filling and dot with the small pieces of cold butter.
- Add the top crust. Roll out the second disc and lay it over the filling, or cut it into strips for a lattice. Trim, fold the edges under, and crimp. If using a solid top, cut 5 or 6 slits for steam to escape. Chill the assembled pie for 15 minutes.
- Bake. Brush the top with the egg wash and sprinkle with coarse sugar. Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes. Reduce the oven to 375°F (190°C) and bake for another 35 to 45 minutes, until the crust is deep golden brown and the filling is thick and bubbling through the vents. Cover the edges with foil if they brown too quickly.
- Cool. Let the pie cool for at least 3 hours before slicing so the filling can fully set. This step is the secret to clean, jammy slices.
Servings and Timing
- Servings: 8 slices
- Prep time: 30 minutes (plus 1 hour chilling for the dough)
- Cook time: 55 to 65 minutes
- Cooling time: at least 3 hours
- Total time: about 5 hours 30 minutes, mostly hands-off
Variations
- Lattice top: Weave strips of dough over the filling for a classic bakery look.
- Crumb topping: Skip the top crust and use a mix of flour, oats, brown sugar, and butter for a streusel-style top.
- Blueberry peach: Replace 2 cups of the blueberries with sliced peaches.
- Blueberry raspberry: Swap 1 cup of the blueberries for raspberries for a tangier flavor.
- Lemon blueberry: Double the lemon zest and add a splash of lemon extract.
- Spiced blueberry: Add a pinch of nutmeg or cardamom to the filling.
- Shortcut crust: Use two refrigerated pie crusts.
- Hand pies: Cut the dough into circles, fill, seal, and bake at 400°F (200°C) for 20 to 25 minutes.
Storage and Reheating
- Room temperature: Cover and store for up to 2 days.
- Refrigerator: Cover and refrigerate for up to 5 days.
- Reheating: Warm slices in a 350°F (175°C) oven for 10 to 15 minutes to bring back the crisp crust.
- Freezing (baked): Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
- Freezing (unbaked): Assemble the pie without the egg wash, freeze until solid, then wrap well. Bake from frozen at 425°F, adding 20 to 25 minutes to the total bake time.
FAQs
Can I use frozen blueberries?
Yes. I use them often, straight from the freezer without thawing. Add an extra tablespoon of cornstarch, since frozen berries release more juice as they bake.
Why is my blueberry pie runny?
It usually needs more cooling time or a bit more thickener. Make sure the filling is bubbling thickly through the vents before you pull it out, and let the pie rest for the full 3 hours.
How do I prevent a soggy bottom crust?
Bake on a preheated baking sheet on the lower rack, and chill the assembled pie before it goes in the oven. Brushing the bottom crust with a little egg wash before filling also helps.
Why did my filling turn purple-gray?
Blueberries can darken when they react with certain pans or ingredients. A glass or ceramic pie dish and a little lemon juice keep the color vibrant.
Can I use less sugar?
You can reduce it to ½ cup if your berries are very sweet. Keep in mind the sugar also helps the filling thicken, so the pie may be a little looser.
Can I make it ahead?
Yes. Assemble and freeze the unbaked pie for up to 3 months, or bake it the day before and rewarm slices before serving.
Conclusion
This blueberry pie is the one I come back to every summer. The jammy, lemon-bright filling and flaky golden crust are simple and classic, and they make every slice feel like a celebration. Take your time with the cooling step, and you’ll be rewarded with clean, juicy slices. I hope it becomes a tradition at your table, just as it has at mine. Enjoy!
Print
This simply the best blueberry pie has a flaky, all-butter double crust filled with juicy, plump blueberries in a thick, jammy, lemon-brightened filling that slices cleanly. Golden brown, bubbling, and sparkling with coarse sugar, it is a classic summer dessert that is even better served warm with vanilla ice cream.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 55 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 6 cups (about 30 oz) fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cold unsalted butter, cubed
- 1 large egg, beaten with 1 tablespoon water or milk (egg wash)
- 1 to 2 tablespoons coarse sugar, for sprinkling
Instructions
- Make the crust: In a large bowl or food processor, combine the flour, 1 tablespoon sugar, and 1 teaspoon salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle in 6 tablespoons ice water, a little at a time, mixing until the dough just holds together when squeezed. Add more water if needed.
- Divide the dough in half, shape into two disks, wrap tightly, and chill for at least 1 hour.
- Prepare the filling: In a large bowl, gently toss the blueberries with 3/4 cup sugar, cornstarch, lemon juice, lemon zest, cinnamon, 1/4 teaspoon salt, and vanilla until evenly coated. Do not thaw frozen berries first.
- Preheat the oven to 425°F (220°C) with a rack in the lower third and a baking sheet on the rack below to catch drips.
- Roll out one dough disk on a lightly floured surface into a 12-inch circle. Fit it into a 9-inch deep-dish pie plate, leaving a 1-inch overhang.
- Pour the blueberry filling into the crust and dot with the 2 tablespoons cubed butter.
- Roll out the second disk into a 12-inch circle. Cover the pie with the top crust or cut into strips for a lattice. Trim the overhang, fold the edges under, and crimp to seal. If using a solid top crust, cut 5 or 6 slits for steam to escape.
- Chill the assembled pie for 15 minutes. Brush the top with egg wash and sprinkle generously with coarse sugar.
- Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for 40 to 50 minutes more, until the crust is deep golden brown and the filling is thick and bubbling through the slits. Tent the edges with foil if they brown too quickly.
- Cool the pie on a wire rack for at least 3 to 4 hours before slicing so the filling can set completely.
Notes
- Fresh or frozen blueberries both work. Use frozen berries straight from the freezer and add 10 to 15 minutes to the baking time.
- Cornstarch thickens the juices into a glossy, sliceable filling. Do not skip the cooling time or the pie will be runny.
- Lemon juice and zest brighten the berries and balance the sweetness.
- For an even thicker filling, cook 1 cup of the berries with the sugar and cornstarch on the stovetop until thickened, then cool and fold in the remaining berries.
- Keep the dough cold at every step for a flaky crust. If it softens while shaping or weaving a lattice, chill it for 10 to 15 minutes.
- Store-bought pie crust can be used as a shortcut.
- Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices at 350°F (175°C) for 10 minutes to re-crisp the crust.
- To freeze, wrap the baked and cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
- A pinch of ground nutmeg or a splash of almond extract adds extra depth to the filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 445
- Sugar: 30g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
