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Homemade Blueberry Pie Recipe

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Classic homemade blueberry pie featuring a buttery flaky crust and a sweet-tart blueberry filling.

Ingredients

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  • 2 ½ cups all‑purpose flour
  • 1 tsp salt
  • 1 Tbsp granulated sugar (for crust)
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 6–8 Tbsp ice water
  • 5 cups fresh or frozen blueberries
  • ¾ cup granulated sugar (for filling)
  • 3 Tbsp cornstarch
  • Zest and juice of 1 lemon
  • ¼ tsp salt (for filling)
  • 1 tsp vanilla extract
  • 1 Tbsp butter, cut into small pieces (to dot filling)
  • 1 Tbsp coarse sugar or turbinado sugar (for sprinkling, optional)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs.
  2. Add ice water, 1 Tbsp at a time, mixing until dough just holds together. Divide into two disks, wrap, and chill 1 hour.
  3. Preheat oven to 400 °F (200 °C). Roll out one dough disk on floured surface into 12″ circle. Fit into 9″ pie pan and chill while preparing filling.
  4. In a bowl, gently toss blueberries with sugar, cornstarch, lemon zest, juice, salt, and vanilla.
  5. Pour filling into chilled crust, dot with butter pieces.
  6. Roll out second dough disk into 12″ circle. Cover pie; either trim and flute edges or cut into lattice strips.
  7. Brush top with water or beaten egg and sprinkle with coarse sugar if using.
  8. Bake at 400 °F for 20 mins, then reduce oven to 375 °F (190 °C) and bake another 30–35 mins until filling is bubbling and crust golden—you may tent edges after 20 mins to prevent over‑browning.
  9. Remove and cool on rack at least 2 hours to let filling set before slicing.
  10. Serve slices plain or with whipped cream or vanilla ice cream.

Notes

  • Chilling the crust helps prevent shrinking and keeps it flaky.
  • Frozen blueberries work well—no need to thaw, but bake a few minutes longer if filling is soggy.
  • Stir in a handful of chopped strawberries or raspberries for added flavor.
  • To freeze, bake pie fully, cool, wrap tightly, and freeze up to 3 months.
  • Use pie weights for blind‑baking if you prefer partially pre‑baked crust.

Nutrition

Find it online: https://ukfinda.com/homemade-blueberry-pie-recipe/