This scrumptious Blueberry Pie Recipe has a homemade flaky butter crust with a fresh blueberry filling sweetened with sugar and seasoned with a touch of cinnamon. The end result is one of the best most flavorful berry pies you will ever have. For optimum flavor serve it with just a dollop of whipped cream and a warm cup of coffee.
From Memorial Day to Thanksgiving this pie never gets old and is always a welcome treat. With fall comes so many delectable desserts and pies. This pie, Easy Southern Pecan Pie, and Sweet Potato Pie are just a few of our favorites.
How to make a homemade blueberry pie
Start with the piecrust
Start by freezing your butter and chilling the water. Then whisk together the flour and salt in a large bowl. Now shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Next stir the water and cider vinegar together. Then add the chilled water a few tablespoons at a time mixing with a fork just until the dough pulls together. Cut the dough in half, form into two disks, wrap both in separate pieces of plastic, and chill for at least 2 hours or up to overnight.
After the dough has thoroughly chilled gently roll out one of the disks to a 12 inch circle on a floured surface. Then fold the piecrust or roll it around your rolling pin to move it to the pie plate. Next gently tuck it into the pie pan, trim the edge about an an inch over the side, tuck it in along the edge and flute it.
Making the filling and finishing up the pie
Now mix together the blueberries, sugar, cornstarch, cinnamon and lemon juice in a large bowl. Spoon the blueberry pie filling into the prepared crust. Dot small pieces of one tablespoon of butter over the top of the berries. Then roll out the other dough disk on a floured surface . Using a small cookie cutter like a heart or star cut shapes from the rolled out dough and arrange them on the pie. I did it in five rows that went in opposite directions every other row.
Then beat the egg and water together. Now using a pastry brush lightly brush the egg wash over the crust. Bake in a preheated 425 degree oven for about 15-20 minutes. Then decrease to 375 degrees and bake until the pie filling is bubbly and the crust is golden brown. Wait at least 3 hours to cut into the pie.
Pie crust tips
- For best results use frozen butter and very cold water.
- Shred the butter using the large end of a box grater.
- Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
- Form into disks and wrap separately with plastic wrap.
- Pro-tip! It is important to let the piecrust dough chill for at least a couple of hours up to overnight. It relaxes the gluten and makes it easier to roll and limits shrinkage during baking.
- Work on a well yet evenly floured surface so your crust does not stick. You can always use a fine dry pastry brush to remove excess flour.
- Be gentle when rolling out the crust working from the middle out and turning the dough a couple of inches as you go so it does not stick to the surface.
- Always fold the piecrust or roll it onto the rolling pin before transferring it to the pie plate so you do not stretch the dough.
Recipe notes and tips
- It is best to make the pie crust in advance to let it chill. For best results chill for at least 2 hours up to overnight.
- Pop the butter in the freezer for several hours prior to making the crust. Chill some bottled water in the refrigerator for several hours or pop it in the freezer about an hour prior to starting the recipe.
- Mix the blueberry filling in a timely manner as cornstarch has a way of hardening when it comes into contact with moisture and that makes it more difficult to evenly distribute.
- Brush the egg wash on very lightly. I rub the excess off my brush on the side of the bowl each time I dip the brush in the egg wash. A pie with puddles of egg wash is not aesthetically appealing.
- The pie is done when the crust is golden brown and the filling is bubbly. For best results let the pie bubble for about 5 minutes before removing from the oven.
- Let the pie cool for several hours before cutting for a nice clean slice.
More pies you will love!
PrintBlueberry Pie
A scrumptious homemade Blueberry Pie with a flaky buttery crust, a touch of cinnamon, and an easy no fail top crust that does not call for a lattice crust but still vents properly. Prepare to wow your company with this amazing treat.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Total Time: 1 hours 55 minutes plus chill time
- Yield: 8 slices 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Pie Crust
- 2 ½ cups flour
- 1 teaspoon salt
- 1 cup frozen butter shredded (2 sticks)
- 8 tablespoons chilled water
- 1 teaspoon vinegar
Filling
- 6 cups fresh blueberries
- ¾ cup sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
Egg Wash
- 1 egg
- 1 tablespoon cool water
Instructions
- Whisk together the flour and salt in a large bowl. Using the large end of a box grater shred the frozen butter right into the bowl with the flour and stir to coat as you go. Stir the water and cider vinegar together. Add the water mixture to the flour mixture 1-2 tablespoons at a time mixing with a fork until the dough starts to clump together.
- Cut the dough in half, form into two disks, wrap both in separate pieces of plastic, and chill in the refrigerator for at least 2 hours or up to overnight.
- After the dough has thoroughly chilled gently roll out one of the disks (leave the other one in the fridge) to a 12 inch circle on a floured surface. Then fold the piecrust or roll it around your rolling pin to move it to a 9-inch pie dish. Gently tuck it into the pie dish, trim the edge about an an inch over the side, tuck it in along the edge and flute it.
- Preheat oven to 425 degrees.
- Mix together the blueberries, sugar, cornstarch, cinnamon and lemon juice in a large bowl. Spoon it into the prepared crust. Cut the butter into small pieces and sprinkle over the top of the berries.
- Roll out the other dough disk on a floured surface . Using a small cookie cutter like a heart or star cut shapes from the rolled out dough and arrange them on the pie. I did it in five rows that went in opposite directions for every other row.
- Using a fork beat the egg and water together. Brush the egg wash lightly over the crust. Place the pie on a baking sheet. Bake for 20 minutes. Then decrease to 375 degrees and bake for 25-30 minutes or until the pie filling is bubbly and the crust is golden brown. If the top is browning too fast simply cover with a piece of aluminum foil loosely on the top.
- Allow the pie to cool for several hours on a wire rack before slicing to allow the filling to thicken up.
Notes
- It is best to make the pie crust in advance to let it chill. For best results chill for at least 2 hours up to overnight.
- Pop the butter in the freezer for several hours prior to making the crust. Chill some bottled water in the refrigerator for several hours or pop it in the freezer about an hour prior to starting the recipe.
- Mix the blueberry filling in a timely manner as cornstarch has a way of hardening when it comes into contact with moisture and that makes it more difficult to evenly distribute.
- Brush the egg wash on very lightly. I rub the excess off my brush on the side of the bowl each time I dip the brush in the egg wash. A pie with puddles of egg wash is not aesthetically appealing.
- The pie is done when the crust is golden brown and the filling is bubbly. For best results let the pie bubble for about 5 minutes before removing from the oven.
- Let the pie cool for several hours before cutting for a nice clean slice. Top each slice with fresh whipped cream or a scoop of vanilla ice cream.
Keywords: how to make blueberry pie, fresh blueberry pie, homemade blueberry pie, best blueberry pie
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Lola
Do you think you could double the crust recipe to make a slab pie?
Beth Pierce
Yes I do think that you could.
Deb
Can you use frozen Blueberries instead of fresh?
Beth Pierce
It works better with fresh. Frozen blueberries will make it too soupy.
Fransic verso
Delicious recipe and just looking at the cut plate of this pie make me hungry haha. thank you for sharing!
Thena Franssen
I love a good blueberry pie recipe! Thanks for sharing your version – it was delicious!
Neely Moldovan
Making a pie is somewhat of a bucket list item for me! For some reason it seems so daunting!
Beth Pierce
It is not difficult at all. You really should try it!
Emman Damian
I love a good blueberry pie and this one is delicious! I made it last weekend and the family really loved it! It was gone the day that I made it.
★★★★★