Classic Blueberry Pie
Sweet, juicy blueberries are tucked into a buttery, flaky double crust to make this timeless homemade pie. A simple cornstarch filling keeps the fruit thick and glossy without masking its natural flavor. Plan on about 1 hour 30 minutes from start to finish, including bake time.
Ingredients
Crust
- 2 ½ cups all-purpose flour preferably organic
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter cold, cut into cubes
- 6-8 tablespoons ice water
Filling
- 5 cups fresh blueberries preferably organic
- ¾ cup granulated sugar adjust based on blueberry sweetness
- ¼ cup cornstarch
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 large egg beaten, for egg wash
Instructions
- Make the Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles a coarse meal with pea-sized bits of butter. Gradually add ice water, a tablespoon at a time, mixing just until the dough comes together when pinched. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently mix until the blueberries are evenly coated. Let the filling sit for about 15 minutes at room temperature.
- Assemble the Pie: Preheat your oven to 190°C (375°F). Roll out one dough disc on a lightly floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate and trim the edges. Pour the blueberry filling into the prepared crust. Roll out the second dough disc and place it over the filling. Trim and crimp the edges together to seal. Cut a few slits on the top crust to allow steam to escape. Brush the crust with the beaten egg.
- Bake: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 50-55 minutes until the crust is golden brown and the filling is bubbly. Allow the pie to cool on a wire rack for at least 2 hours before serving.
Notes
For a decorative touch, use small cookie cutters to cut shapes from the top crust before placing it over the filling. You can also sprinkle some coarse sugar on top of the crust before baking for extra crunch and sweetness.
Nutrition
Calories: 502kcalCarbohydrates: 67gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 306mgPotassium: 132mgFiber: 3gSugar: 30gVitamin A: 793IUVitamin C: 10mgCalcium: 23mgIron: 2mg
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