Blueberry Pie

This scrumptious Blueberry Pie Recipe has a made from scratch flaky butter crust with a fresh blueberry filling sweetened with sugar and seasoned with a touch of cinnamon. The end result is one of the best, most flavorful berry pies you will ever have. With no peeling and pitting, blueberry pies are easy and fun to make. For optimum flavor, serve it with just a dollop of whipped cream and a warm cup of coffee.

From Memorial Day to Thanksgiving Day, this pie never gets old and is always a welcome treat. With fall comes so many delectable desserts and pies. This pie, Easy Southern Pecan Pie, and Sweet Potato Pie are just a few of our favorites.

How to make a homemade blueberry pie

Start with the pie dough

Start by freezing your butter and chilling the water. Then whisk together the flour and salt in a large bowl. Now shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. If you prefer, you can cut the butter in with a pastry blender or food processor. Next, stir the water and cider vinegar together. Then add the chilled water a few tablespoons at a time, mixing with a fork just until the dough pulls together. Cut the dough in half, form it into two disks, wrap both in separate pieces of plastic wrap, and chill for at least 2 hours or up to overnight.

After the dough has thoroughly chilled, gently roll out one of the disks to a 12-inch circle on a floured surface for the bottom crust. Then fold the piecrust or roll it around your rolling pin to move it to the pie plate. Next, gently tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it.

Making the filling and finishing up the pie

Now mix together the blueberries, sugar, cornstarch, cinnamon, and lemon juice in a large bowl. Spoon the blueberry mixture into the prepared crust. Dot small pieces of one tablespoon of butter over the top of the berries. Then roll out the other dough disk on a floured surface. Using a small cookie cutter like a heart or star, cut shapes from the rolled-out dough and arrange them on the pie. I did it in five rows that went in opposite directions every other row.

Then beat the egg yolk and water together. Now using a pastry brush, lightly brush the egg wash over the crust. Bake in a preheated 425-degree oven for about 15-20 minutes. Then decrease to 375 degrees and bake until the pie filling is bubbly and the crust is golden brown. Let the pie sit at room temperature for at least 4 hours before slicing. Top with a scoop of vanilla ice cream or fresh whipped cream.

Pie crust tips

• For best results, use frozen butter and very cold water.
• Shred the butter using the large end of a box grater.
• Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky, resulting in a tough, chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
• Form into disks and wrap separately with plastic wrap.
• Pro-tip! It is important to let the piecrust dough chill for at least a couple of hours up to overnight. It relaxes the gluten, makes it easier to roll, and limits shrinkage during baking.
• Work on a well yet evenly floured surface so your crust does not stick. You can always use a fine dry pastry brush to remove excess flour.
• Be gentle when rolling out the crust working from the middle out and turning the dough a couple of inches as you go so it does not stick to the surface.
• Always fold the pie crust or roll it onto the rolling pin before transferring it to the pie plate so you do not stretch the dough.

Recipe notes and tips

• It is best to make the pie crust in advance to let it chill. For best results, chill for at least 2 hours up to overnight.
• Pop the butter in the freezer for several hours before making the crust. Chill some bottled water in the refrigerator for several hours or pop it in the freezer about an hour before starting the recipe.
• Mix the blueberry filling in a timely manner, as cornstarch has a way of hardening when it comes into contact with moisture, and that makes it more difficult to distribute evenly.
• Frozen blueberries can be substituted but thaw and drain them first. Or cook and thicken the mixture before adding it to the pie. That way, you will know that you got it thick enough. 
• Brush the egg wash on very lightly. I rub the excess off my brush on the side of the bowl each time I dip the brush in the egg wash. A pie with puddles of egg wash is not aesthetically appealing.
• The pie is done when the crust is golden brown and the filling is bubbly. For best results, let the pie bubble for about 5 minutes before removing it from the oven for proper thickening.
• Place on an old baking sheet on the bottom oven rack to catch any bubbling over blueberry juice. 
• Let the pie cool for several hours at room temperature before cutting for a nice clean slice.

More pies you will love!

Blueberry Pie

A scrumptious homemade Blueberry Pie with a flaky, buttery crust, a touch of cinnamon, and an easy, no-fail top crust that does not call for a lattice crust but still vents properly.  Prepare to wow your company with this amazing treat.

5 from 19 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 hour hour

Cook Time: 55 minutes minutes

Servings: 8 slices

Calories: 517kcal

Author: Beth Pierce

Ingredients

Pie Crust

• 2 ½ cups all purpose flour
• 1 teaspoon salt
• 1 cup frozen butter shredded 2 sticks
• 8 tablespoons chilled water
• 1 teaspoon vinegar

Blueberry Pie Filling

• 6 cups fresh blueberries
• ¾ cup sugar
• 4 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon butter

Egg Wash

• 1 egg yolk
• 1 tablespoon cool water

Instructions

• Whisk together the flour and salt in a large bowl.  Using the large end of a box grater, shred the frozen butter right into the bowl with the flour and stir to coat as you go.  Stir the water and cider vinegar together. Add the water mixture to the flour mixture 1-2 tablespoons at a time, mixing with a fork until the dough starts to clump together.
• Cut the dough in half, form it into two disks, wrap both in separate pieces of plastic, and chill in the refrigerator for at least 2 hours or up to overnight.
• After the dough has thoroughly chilled, gently roll out one of the disks (leave the other one in the fridge) to a 12-inch circle on a floured surface.  Then fold the piecrust or roll it around your rolling pin to move it to a 9-inch pie dish.  Gently tuck it into the pie dish, trim the edge about an inch over the side, tuck it in along the edge, and flute it.
• Preheat oven to 425 degrees.
• Mix together the blueberries, sugar, cornstarch, cinnamon, and lemon juice in a large bowl.  Spoon it into the prepared crust. Cut the butter into small pieces and sprinkle over the top of the berries.
• Roll out the other dough disk on a floured surface.  Using a small cookie cutter like a heart or star, cut shapes from the rolled-out dough and arrange them on the pie.  I did it in five rows that went in opposite directions for every other row.
• Using a fork, beat the egg yolk and water together. Brush the egg wash lightly over the crust.  Place the pie on a baking sheet.  Bake for 20 minutes.  Then decrease to 375 degrees and bake for 25-30 minutes or until the pie filling is bubbly and the crust is golden brown.  If the top is browning too fast, simply cover it with a piece of aluminum foil loosely on the top.
• Allow the pie to cool for several hours on a wire rack before slicing to allow the filling to thicken up.

Notes

• It is best to make the pie crust in advance to let it chill. For best results, chill for at least 2 hours up to overnight.
• Pop the butter in the freezer for several hours before making the crust. Chill some bottled water in the refrigerator for several hours or pop it in the freezer about an hour before starting the recipe.
• Mix the blueberry filling in a timely manner, as cornstarch has a way of hardening when it comes into contact with moisture, and that makes it more difficult to distribute evenly.
• Frozen blueberries can be substituted but thaw and drain them first. Or cook and thicken the mixture before adding it to the pie. That way, you will know that you got it thick enough. 
• Brush the egg wash on very lightly. I rub the excess off my brush on the side of the bowl each time I dip the brush in the egg wash. A pie with puddles of egg wash is not aesthetically appealing.
• The pie is done when the crust is golden brown and the filling is bubbly. For best results, let the pie bubble for about 5 minutes before removing it from the oven.
• Place on an old baking sheet on the bottom oven rack to catch any bubbling over blueberry juice. 
• Let the pie cool for several hours at room temperature before cutting for a nice clean slice.

Nutrition

Calories: 517kcal | Carbohydrates: 69g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 489mg | Potassium: 140mg | Fiber: 4g | Sugar: 30g | Vitamin A: 846IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 2mg

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