Homemade Blueberry Pie

Looking for the perfect homemade blueberry pie recipe? This easy-to-follow recipe features a buttery, flaky crust filled with juicy, sweet blueberries, creating a mouthwatering dessert that everyone will love. Whether you’re baking from scratch for a special occasion or simply craving a comforting homemade treat, this blueberry pie recipe is the ultimate choice. It includes a step-by-step guide for preparing a delicious lattice crust, blueberry filling with just the right balance of sweetness and spice, and tips for making your pie extra flaky. Perfect for holidays, family gatherings, or a casual dessert, this recipe is guaranteed to impress. 

Ingredients

For the Crust:

• 5 cups (600 g) all-purpose flour
• 1/4 cup (57 g) sugar
• 1/2 teaspoon salt
• 2 cups (454 g) unsalted butter, very cold
• 3/4 cup (170 ml) ice water (add more only if needed)

For the Blueberry Pie Filling:

• 2 pounds (794 g) fresh or frozen blueberries (if using frozen, do NOT thaw)
• 1/3 cup (71 g) light brown sugar, packed
• 2 tablespoons (28 ml) freshly squeezed lemon juice
• 4 tablespoons (44 g) cornstarch, divided
• 2/3 cup (132 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 1/2 tablespoons (21 ml) pure vanilla extract
• 2 tablespoons (28 g) unsalted butter

For the Egg Wash:

• 1 large egg
• 1 1/2 teaspoons water
• 1/4 cup (50 g) sparkling sugar

---

Instructions

For the Crust:

1. In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and toss to coat with flour.
2. Using a pastry cutter, blend the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
3. Gradually add the ice water, mixing with a silicone spatula until the dough just comes together into moist clumps.
4. Turn the dough out onto a clean surface and knead gently into a ball. Divide the dough in half and flatten each half into a disc.
5. Wrap each disc in plastic wrap and chill in the refrigerator for at least 2 hours or up to 24 hours.

For the Blueberry Pie Filling:

1. In a medium saucepan, combine half of the blueberries (1 pound/397 g), brown sugar, lemon juice, and 1 tablespoon of cornstarch. Cook over medium-high heat, stirring frequently, until the mixture thickens, about 7-8 minutes.
2. Reduce heat to low and simmer for an additional 2 minutes. Remove from heat.
3. Transfer to a large bowl and stir in the remaining blueberries, granulated sugar, cinnamon, allspice, salt, vanilla, butter, and remaining cornstarch. Mix well and set aside to cool completely.

Prepare the Bottom Crust:

1. Remove one dough disc from the refrigerator 15 minutes before rolling to prevent cracking.
2. Lightly flour a clean work surface and rolling pin. Roll the dough into a 16-inch circle, about 1/4-inch thick.
3. Fold the dough in half and gently place it into a 9-inch pie pan. Unfold and press the dough into the pan, removing air bubbles with a fork.
4. Trim the overhang to 1 1/2 inches from the pan’s edge, cover with plastic wrap, and chill for at least 20 minutes.

Prepare the Lattice Crust:

1. Roll the second dough disc into a 16-inch circle, about 1/4-inch thick. Slice into 12 strips using a pizza cutter.
2. Lay the strips on a parchment-lined baking sheet, cover with plastic wrap, and chill for at least 20 minutes.

Prepare the Egg Wash:

1. Whisk together the egg and water in a small bowl.

Assembly and Baking:

1. Preheat the oven to 425°F (220°C).
2. Sprinkle 1 teaspoon of flour over the bottom crust. Add the blueberry filling, spreading it evenly.
3. Lay 7 dough strips parallel over the filling. Weave the remaining strips perpendicular to create a lattice pattern.
4. Trim the edges of the dough and roll the excess into a thick edge. Crimp to seal.
5. Brush the crust with egg wash and sprinkle with sparkling sugar.
6. Place the pie on a baking sheet and bake on the lower oven rack for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 55 minutes, or until the crust is golden and the filling bubbles.
7. Cool the pie on a wire rack for at least 4 hours before slicing.

---

Why You’ll Love This Recipe

• Rich Flavor: Juicy blueberries paired with a buttery, flaky crust.
• Homemade Goodness: Made from scratch with love and care.
• Perfect for Any Occasion: A show-stopping dessert for gatherings or special moments.

Tips

• Keep all ingredients cold, especially the butter, for a flaky crust.
• Don’t overfill the pie; this prevents overflow during baking.
• Use a pie shield or foil to prevent over-browning of the crust edges.

Variations and Substitutions

• Fruits: Swap blueberries for mixed berries, cherries, or apples.
• Spices: Add nutmeg or cardamom for extra warmth.
• Gluten-Free: Use a gluten-free flour blend for the crust.

FAQs

Can I use frozen blueberries?
Yes, but don’t thaw them before using, as they will release too much liquid.

How do I store leftover pie?
Cover tightly with plastic wrap and store at room temperature for up to 24 hours or refrigerate for up to 3 days.

Can I freeze the pie?
Yes, bake the pie as instructed, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.

Serving and Suggestions

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a hot cup of coffee or iced tea for the perfect complement.
• Garnish with fresh mint leaves for a pop of color.