Blueberry 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.

Course Dessert

Cuisine American

Keyword best blueberry pie, fresh blueberry pie, homemade blueberry pie, how to make blueberry pie

Prep Time 1

Cook Time 55

Servings slices

Calories 517kcal

Author Beth Pierce

Ingredients

Pie Crust

2 ½ cups all purpose flour
1 teaspoon salt
1 cup frozen butter shredded 2 sticks
8 tablespoons chilled water
1 teaspoon vinegar

Blueberry Pie Filling

6 cups fresh blueberries
¾ cup sugar
4 tablespoons cornstarch
½ teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon butter

Egg Wash

1 egg yolk
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 it 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 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 yolk 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 it 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 before making the crust. Chill some bottled water in the refrigerator for several hours or pop it in the freezer about an hour before 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 distribute evenly.
Frozen blueberries can be substituted but thaw and drain them first. Or cook and thicken the mixture before adding it to the pie. That way, you will know that you got it thick enough.
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 it from the oven.
Place on an old baking sheet on the bottom oven rack to catch any bubbling over blueberry juice.
Let the pie cool for several hours at room temperature before cutting for a nice clean slice.

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