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The Best Homemade Blueberry Pie Recipe with Flaky Crust

Close-up of a thick slice of blueberry pie recipe showing juicy, dark blueberries and a flaky golden crust.
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Make the ultimate classic blueberry pie featuring a sweet and tart filling loaded with fresh berries and a buttery, flaky crust. This tried-and-true recipe prevents runny filling, making it a perfect holiday or summer dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh blueberries (or frozen, see notes)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least one hour.
  2. Prepare the Blueberry Filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir until the berries are evenly coated. Set aside while you roll out the bottom crust.
  3. Assemble the Pie: Preheat your oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Fill the Pie: Pour the blueberry filling into the bottom crust. Dot the top of the filling with a few small pieces of reserved cold butter, if desired, for richness.
  5. Top the Pie: Roll out the second disk of dough. You can cut vents, create a lattice top, or use a full top crust. Place the top crust over the filling. Trim the edges and crimp the top and bottom crusts together to seal. Brush the top crust lightly with the beaten egg wash and sprinkle evenly with coarse sugar.
  6. Bake: Place the pie on a baking sheet to catch any drips. Bake at 425 degrees F (220 degrees C) for 15 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  7. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This step is crucial for the filling to set properly.

Notes

  • If you use frozen blueberries, do not thaw them first. Toss them directly with the dry ingredients, but you may need to add an extra teaspoon of cornstarch to ensure the filling sets.
  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • This recipe creates a sweet and tart pie, which is the hallmark of a classic fruit pie.

Nutrition

Find it online: https://cookincorner.com/blueberry-pie-recipe-flaky-crust-no-ooze/