Blueberry Pie

Blueberry Pie

5 from 12 reviews

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.



Pie Crust

  • 2 ½ cups flour
  • 1 teaspoon salt
  • 1 cup frozen butter shredded (2 sticks)
  • 8 tablespoons chilled water
  • 1 teaspoon vinegar


  • 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 


  1. 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.
  2. 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.
  3. 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 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.
  4. Preheat oven to 425 degrees.
  5. 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 dot over the top of the berries.
  6. 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.
  7. 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.
  8. Allow the pie to cool for several hours before slicing to allow the filling to thicken up.


  • 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.


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