Imagine a dessert so good it makes your grandma question her life choices. This blueberry pie isn’t just a pie—it’s a flavor explosion wrapped in buttery, flaky crust. No weird ingredients, no fussy techniques, just pure, unapologetic deliciousness.
Whether you’re impressing guests or bribing your kids to do their homework, this pie delivers. And the best part? You don’t need to be a pastry chef to nail it.
Ready to become the pie hero of your household?
Why This Recipe Works
This isn’t your average soggy-bottomed, overly sweet blueberry pie. The secret? Fresh blueberries balanced with a hint of lemon and a pinch of cinnamon for depth. The crust?
Buttery, crisp, and shatters like your dreams of eating just one slice. We skip the cornstarchy gloop and let the berries shine. It’s simple, foolproof, and tastes like summer in every bite.
Ingredients
- For the crust: 2 ½ cups all-purpose flour, 1 cup unsalted butter (cold), 1 tsp salt, 1 tbsp sugar, 6-8 tbsp ice water
- For the filling: 6 cups fresh blueberries, ¾ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, ½ tsp cinnamon, pinch of salt
- For the egg wash: 1 egg, 1 tbsp water, 1 tbsp sugar (for sprinkling)
Step-by-Step Instructions
- Make the crust: Pulse flour, salt, and sugar in a food processor.
Add cubed butter and pulse until pea-sized crumbs form. Drizzle in ice water until dough comes together. Divide into two discs, wrap, and chill for 1 hour.
- Prep the filling: Toss blueberries with sugar, cornstarch, lemon juice, zest, cinnamon, and salt.
Let sit for 10 minutes—this avoids a watery mess later.
- Roll the dough: On a floured surface, roll one disc into a 12-inch circle. Fit it into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
- Fill and top: Pour filling into the crust.
Roll out the second disc, place it over the berries, and crimp the edges. Cut slits for steam.
- Bake: Brush with egg wash, sprinkle sugar, and bake at 375°F for 50-60 minutes until golden and bubbly. Cool for 2 hours (if you can resist).
Storage Instructions
Store leftovers (ha!) at room temp for up to 2 days or refrigerate for 5 days.
Reheat slices in the oven for 10 minutes to revive the crust. For longer storage, freeze the baked pie for up to 3 months—thaw and reheat before serving.
Why This Pie is a Game-Changer
Besides being ridiculously tasty, this pie is packed with antioxidants from the blueberries. The crust uses real butter (none of that shortening nonsense), and the filling isn’t cloyingly sweet.
It’s also versatile—serve it warm with ice cream or cold for breakfast. Yes, breakfast. We don’t judge.
Common Mistakes to Avoid
- Using frozen blueberries without thawing: They’ll release too much water and turn your pie into a soup.
- Overworking the dough: Tough crusts are a crime.
Handle it like you’re texting your ex—minimally.
- Skimping on cooling time: Cutting into a hot pie ensures a sad, runny mess. Patience is a virtue, folks.
Alternatives
No fresh blueberries? Frozen work in a pinch—just toss them in cornstarch while frozen.
Vegan? Swap butter for coconut oil and use a flax egg for the wash. Gluten-free?
Use a 1:1 GF flour blend. For a lattice top, skip the full crust and weave strips instead. Fancy, huh?
FAQs
Can I use store-bought crust?
Sure, if you enjoy mediocrity.
Just kidding (kind of). Homemade crust tastes better, but in a pinch, pre-made works. Blind bake it for 10 minutes first to avoid sogginess.
Why is my filling runny?
You probably skipped the cornstarch or didn’t let the pie cool.
Thickeners need time to set—don’t rush perfection.
Can I reduce the sugar?
Absolutely. Drop it to ½ cup if you prefer tartness. FYI, the sugar also helps thicken the filling, so adjust cornstarch accordingly.
How do I prevent a burnt crust?
Cover the edges with foil halfway through baking.
Burnt crusts taste like regret.
Final Thoughts
This blueberry pie is the culinary equivalent of a mic drop. It’s easy, delicious, and guaranteed to make you look like a baking wizard. Whether you’re serving it at a party or eating it straight from the pan (we’ve all been there), it’s a winner.
Now go forth and bake—your future self will thank you.