How to Make a Classic Blueberry Pie for Summer
Once you make this blueberry pie recipe, you won’t go back to overpriced store-bought pies. Fresh berries mixed with lemon and sugar create just the right blend of sweet and tart.
With a flaky lattice crust, this pie is like something out of a storybook. I always like making pie and cobbler recipes when I need something delicious, memorable and can feed a crowd.
Blueberry Pie Recipe
Equipment
- 9-inch pie pan
Ingredients
Pie Crust
- ¾ cup cold unsalted butter 1 ½ sticks
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 2 tablespoons sugar
- ⅓ cup vegetable shortening such as Crisco or substitute with more butter
- ½ cup ice water may need less
Blueberry Filling
- 5 cups fresh blueberries
- ¾ cup sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Egg Wash
- 1 egg beaten
- 1 tablespoon milk
Instructions
- Prepare Crust. In a large mixing bowl, combine flour, salt, and sugar. Add cold, cubed butter and cut it into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat Oven. Preheat the oven to 375°F (190°C).
- Prepare Filling. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract. Gently toss to mix evenly.
- Roll Out Dough. On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim the edges, leaving a 1-inch overhang.
- Add Filling. Pour the blueberry filling into the prepared pie crust.
- Create Lattice Top. Roll out the second disc of dough and cut into 1-inch wide strips. Arrange the strips over the filling in a lattice pattern. Trim excess dough and crimp the edges to seal.
- Apply Egg Wash. In a small bowl, whisk together the egg and milk. Brush the lattice crust with the egg wash.
- Bake. Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.
- Cool. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. For the neatest slices, refrigerate 2 hours more.
- Serve. Slice and enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Blueberry pie is not one of the most popular pies, but I love it and think it needs more recognition. It’s sweet, juicy, and has a flaky crust. What’s not to love?! When blueberries in season, I can’t resist making this pie. Although you can still make it with frozen blueberries throughout the year.
I just know you’re going to love it as much as I do.
Key Ingredients and Tools
To make this pie, you’ll need a few key tools and ingredients that ensure success. Here are some important ones:
- Cold Unsalted Butter. Using cold butter is crucial for a flaky pie crust. Make sure to cut it into small cubes before incorporating it into the flour mixture.
- Vegetable Shortening. This adds a tender texture to the crust. If you prefer, you can substitute it with more butter, but the shortening helps with flakiness.
- Pastry Cutter. This tool helps to cut the butter into the flour mixture evenly, creating the perfect crumbly texture for your crust.
- Cornstarch. This thickens the blueberry filling, preventing it from becoming too runny. You can find it in the baking aisle.
- Lemon Zest. Adds a bright, fresh flavor to the filling. Use a microplane to zest the lemon, being careful not to include the bitter white pith.
- Vanilla Extract. Enhances the flavor of the blueberries. Use pure vanilla extract for the best taste.
These tools and ingredients are essential for making a perfect blueberry pie. They help ensure your pie has the right texture and flavor.
Troubleshooting and Help
Absolutely! You can use frozen blueberries if fresh ones aren’t available. Just make sure NOT to thaw them before mixing them with the other filling ingredients.
No worries! You can use two forks or even your hands to mix the butter into the flour mixture. Just be sure to work quickly to keep the butter cold.
A good trick is to brush the bottom crust with a bit of beaten egg white before adding the filling. This helps create a barrier that keeps the crust from getting soggy.
Yes, I’ve got you covered. If the edges start to brown too quickly, just cover them with strips of aluminum foil. This will protect the crust while the pie finishes baking.
Definitely! You can make the dough a day or two in advance and keep it wrapped in plastic wrap in the refrigerator. Just let it sit at room temperature for a few minutes before rolling it out.
I hope you feel more confident baking a blueberry pie now. I just know you are going to love this flaky and juicy dessert as much as I do. Now you can wow your family and friends by making and bringing a pie to your next gathering and tell them it wasn’t that hard! Happy baking!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.